Routine Inspection:
Kitchen:
Hand washing stations fully equipped with liquid soap, paper towels and hot/cold running water.
All temperatures met health requirements:
- Coolers (upright, walk-in) maintained at or below 4 degrees Celsius (40 degrees Fahrenheit).
- Walk-in freezer maintained below -18 degrees Celsius (0 degrees Fahrenheit).
- Hot holding carts maintained above 60 degrees Celsius (140 degrees Fahrenheit).
Thermometers available in all cold holding units.
Temperature logs well maintained.
Concentration of QUATs sanitizer in spray bottles = 200 ppm.
High temperature dishwasher sanitizing with 73.9 degrees Celsius at the dish level after the final rinse cycle.
Concentration of QUATs sanitizer at dispenser = 200 ppm.
3-compartment sink equipped with hot/cold running water. Drain plugs available.
Ice machine maintained in a sanitary condition. Ice scoop stored in a designated container.
Bulk foods (e.g. sugar, flour) stored in pest proof containers.
All equipment stored in a sanitary manner.
Dry storage room well organized.
Food items stored at least 6 inches (15 cm) off the floor.
Foods covered and protected from contamination.
Raw meats stored on bottom shelves in coolers. Cooked and ready-to-eat foods stored above raw meats.
Serveries:
Located on floors 1, 2, 3 and 4.
Each servery set up is identical, except the 1st floor does not have a stand-up cooler.
Serveries not in use at the time of inspection.
Hand washing stations at each servery equipped with liquid soap, paper towels and hot/cold running water.
At each servery, all temperatures met health requirements:
- Coolers (domestic, stand-up) maintained at or below 4 degrees Celsius (40 degrees Fahrenheit).
- Domestic freezer maintained below -18 degrees Celsius (0 degrees Fahrenheit).
- Hot holding not in use at the time of inspection. Ensure the hot holding unit is pre-heated to at least 60 degrees Celsius (140 degrees Fahrenheit) before placing in food that has been cooked/re-heated to at least 74 degrees Celsius (165 degrees Fahrenheit).
Thermometers present in all cold holding units.
Temperature logs well maintained.
Operator informed that fresh QUATs sanitizer is available in each servery when they are in operation. Ensure a concentration of 200 ppm QUATs is maintained for the sanitizer when the serveries are in operation.
Overall:
- No signs of pest activity at the time of inspection.
- Premises well lit.
- General cleanliness and maintenance excellent at the time of inspection.
Operator signature not required due to the COVID-19 Pandemic.
Report to be emailed to operator. |