Routine inspection conducted at the food facility and the following observations were made during the inspection:
Temperature:
- Walk-in cooler maintained at 4.6C.
- Stand-up freezer at -19C.
- One door stand-up cooler at 4C.
- Front display cooler at 4C.
- Temperature logs were present on site but not found up-to-date.
**It is advised to record temperature of all refrigeration units and maintain daily temperature logs.
- Potentially hazardous food such as cream/buttercream was stored at room temperature at the time of inspection. Staff stated that they just finished working with the cream.
**As potentially hazardous food such as cream, milk and butter cream are at higher risk of growing pathogens or toxin production, ensure that these foods are not left at room temperature for more than 2 hours. When not in use, store these foods in cooler at a temperature of at least 4C or less.
Hygiene and Sanitizing:
- Hand wash station (x2) was adequately stocked with hot/cold running water, liquid soap, and single-use paper towels in front service area.
- Clorox spray bottle used for sanitizing prep tables and the concentration of bleach noted >200ppm.
**DO NOT EXCEED bleach concentration to more than 200ppm as it can result in chemical contamination of food. Dilute the solution prior to sanitizing food contact surfaces.
- 3 compartment sink available for dishwashing. Staff demonstrated proper dishwashing steps - wash, rinse, sanitize and air dry. Recommended bleach concentration for sanitizing utensils/food contact surfaces is 50-100ppm.
- Washroom was maintained in good sanitary condition with supply of hot/cold running water, liquid soap and single-use paper towels.
Storage:
- All food items were stored at least 6" off the floor.
- All products were either in original packaging or covered.
- Storage area was well-organized.
- Chemicals and cleaners were stored separate from food preparation areas.
Pest Management:
- No visible signs of pest activity observed at the time of inspection.
- Back door was closed at the time of inspection.
Administrative:
- Operating permit was posted in a conspicuous location.
- Operator has valid FoodSafe Level 1 certificate. |