Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels.
Upright cooler was at 4 degrees C or less (measured at 2 degrees C).
Upright freezer was at -17 degrees C (required: -18 degrees C or less).
Time-tracking documentation was maintained for savoury baked goods held at ambient temperature in accordance with the corporate food safety plan.
Refrigeration unit and freezer were equipped with thermometers.
200 ppm QUATS sanitizer was available from the dispenser at the 2-compartment sink, and inside a labelled spray bottle.
Manual wash, rinse, sanitize, and air dry method was reviewed with staff.
2-compartment sink was supplied with hot and cold running water. Two functional sink plugs were available.
No signs of recent pest activity were evident at the time of inspection.
Dry ingredients were covered between use on the back storage shelving unit.
If you have any questions, contact the Environmental Health Officer.
Signature is not required due to COVID-19. |