Handwashing facilities maintained.
Premise sanitation is satisfactory.
Professional pest control service in place.
No signs of pest activity observed.
3 compartment sink correctly set-up for manual dishwashing (Sanitizing sink 200 ppm Quat)
Wiping rags in use stored in Quaternary Ammonia Sanitizer 200 ppm.
Left 2 door upright freezer -17 C, Right 2 door upright cooler 4 C, 2 door upright cooler 4 C
Rice hot holding 76 C, Hot holding inserts 67 C, Cold holding inserts 4 C / bottom 4 C
Beverage cooler 3 C
Cooling procedure - beans cooled in ice bath, Cooling records of cooked foods well maintained.
COVID-19
Control measures in place - seating area closed, plexiglass shields in place at order counter, sick customers do not enter signage posted, no self service of beverages / condiments
COVID-19 Safety Plan information
https://www.worksafebc.com/en/about-us/covid-19-updates/covid-19-returning-safe-operation/restaurant-cafes-pubs
https://www.worksafebc.com/en/resources/health-safety/checklist/covid-19-safety-plan?lang=en
COVID-19 BC Restaurant and Foodservices Association – Guide to Re-opening
https://www.bcrfa.com/
COVID-19 Approved Disinfectants Health Canada Directory
https://www.canada.ca/en/health-canada/services/drugs-health-products/disinfectants/covid-19/list.html
COVID-19 Phase 2 Restart Restaurant Seating Requirements
You may provide services, including standing and seated service, subject to the following:
a. patrons must be able to maintain a distance of two metres from one another, unless they are in the same party, and from staff;
b. if there are tables and chairs on your premises, patrons must be seated in such a way that
i. there are two metres between the patrons seated at the same table, unless they are in the same party, and
ii. there are two metres between the patrons seated at one table and the patrons seated at another table, unless they are in the same party;
c. there must be no more than six patrons seated at a table;
d. patrons seated at a counter must be seated so that they can maintain a distance of two metres from other patrons, unless they are in the same party;
e. patrons standing at a counter or table must be able to maintain a distance of two metres from other patrons, unless they are in the same party;
f. there must be no more than 50% of the usual capacity of patrons present at one time;
g. there must be no events held at the establishment that include more than 50 people; and
h. if practicable, you must retain contact information for one member of every party of patrons for thirty days in the event that there is a need for contact tracing on the part of the medical health officer. |