- All handwash stations had soap, paper towel, hot and cold running water.
- Observed good hand wash practices at time of inspection.
- All coolers 4C or less (walk in, bar cooler units, prep cooler units..etc)
- Note: Foods in inserts 6C to 8C. Discussed turn over of foods in inserts at time of inspection. Kitchen manager said they are turned over within 2 hours. Ensure potentially hazardous foods are turned over within 2 hours if not able to maintain 4C. Keep out smaller portions during slower times and keep insert lids closed as much as possible.
- Freezers (walk in, ice cream, undercounter..etc) -14C or less. (Ensure frozen potentially hazardous foods are stored at -18C or less)
- Scoops for ice cream stored in dipper well with running cold water
- All hot holding 60C or higher (soups, gravy, take out warmer..etc)
- Probe thermometer available to take internal temperature of foods. Ensure probe is sanitized between uses.
- All stored foods appeared protected (ie. off the ground, covered..etc).
- Lights covers in food preparation/storage areas have been replaced.
- Meat slicer appeared clean at time of inspection.
- Staff said meat slicer is taken apart and cleaned/sanitized after each use.
- Ice machine appeared clean with the scoop for the ice stored outside of the ice in a separate container.
- General sanitation satisfactory. The ceiling tiles above cookline area and the hood ventilation system appeared clean.
- Dry storage area well maintained. No obvious signs of pest activity noted at time of inspection.
- Back door to drive in pick up area was closed at time of inspection.
- Premises has contract with pest control company. Reviewed last pest control reports. Follow all recommendations made by pest control technician.
- Quat sanitizer 200ppm in spray bottles throughout food premises. Quat sanitizer containers for kitchen line were being changed upon start of inspection . Quat sanitizer in container with cloths submerged at the bar area was 200ppm.
- Test strips available to verify concentration of sanitizer solution.
- High temperature dishwasher achieved 71C (with thermolabel).
- Fetal alcohol signage provided x3. Post one in each public washroom.
- Reminded operator of foodsafe level 1 recertification requirements. Information pamphlet x2 provided.
- Downstairs flooring has been changed. Continue ongoing structural maintenance for premises (ie. broken tiles...etc) |