Routine Inspection
- All cooler units registered temperatures at or below 4 deg C
Note: one under counter cooler unit is out of service, no longer in use, used as a prep table, no food storage inside. Reminder, if you would like to store potentially hazardous food product inside, ensure that the cooler unit can maintain temperatures at or below 4 deg C
- All freezer units registered temperatures at or below - 18 deg C
- Hot holding units registered temperatures at or above 60 deg C
- Staff displayed satisfactory knowledge of temperature controls. Rotisserie chicken is to be cooked to an internal temperature above 85 deg C. Hot held in the unit above 60 deg C. Temperatures are checked every 2 hours.
- Cooler and freezer units were equipped with thermometers
- All handwashing stations (operated with foot pedal) supplied with hot running water, soap and paper towel
- High temperature dishwasher available for mechanical warewashing, temperature registered at 71 deg C on plate surface during final rinse cycle
- Three compartment sink available for manual warewashing, drain plugs available
- Source sanitizer dispenser registered at 200 ppm QUATs
- Food storage hierarchy is adequate
- Overall sanitation is satisfactory
- Ventilation hoods are maintained in satisfactory manner
- No signs of obvious pest activity, licensed pest control services in place
- FOODSAFE Level 1 or equivalent requirement met |