- Temperature Control: No concerns. Gauges noted. Monitoring required.
- Manual Dishwashing: 4 Step Method. Sign posted. Ensure all food contact surfaces are being cleaned and disinfected after use, or on a timely manner.
-> Wiping cloth storage reviewed. Cloths,used on food contact surfaces, are to be kept completely submerged in a sanitizer. Quat based sanitizer. Monitoring required.
- Food Storage: Ok.
- Chemical storage: Ok. Spray bottles to be kept clearly labelled.
- Sanitary Facilities: Acceptable.
- Staff hygiene: Reviewed.
- Sanitation: Ok.
- Structurally: Lighting in prep/storage areas are to be kept adequate in intensity for the safe operation of this facility. Replace deteriorating bulbs.
- Garbage, Recycling and Composting Storage: Items are to be kept stored in covered, rodent proof containers.
- Pest Control: Monitoring required. No signs noted.
- Food safe trained staff on site. Foodsafe expiry discussed. Refresher course discussed.
- Food Safety Plan and Sanitation Plan to be kept on site for review. Corporate policies.
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