Routine inspection conducted
Temperatures:
Undercounter cooler (QBD, nearest washroom): 0.2°C
Cream dispenser (nearest washroom): 1.2°C
Ice cap machine (nearest washroom, L / R): Neither in use at time of inspection
2 sliding door display cooler (CTR, prepackaged drinks): 2.7°C
Sandwich prep table: 1.4°C
lid opened during lunch service; products remain for less than 1 hour
Hot holding unit (sandwich prep, nearest washroom): 89.0°C
Soup well: ~67°C
Cream dispenser (front-side): 0.8°C
Hot holding unit (sandwich prep; nearest drive-thru): removed; mini-oven now located in its place
Ice cap machine (nearest drive-thru, L / R): 1.3 / 1.9°C
Cream dispenser (drive-thru): 2.7°C
Undercounter cooler (drive-thru): 4.1°C
Undercounter cooler (egg): 4.1°C
Back-end hot holding unit: ~68°C
Walk-in freezer: -17.7°C
Walk-in cooler: 0.9°C
Sanitation:
Handwash station equipped with hot/cold running water, liquid soap, paper towels, and garbage receptacle.
QUATs measured 400ppm; some pails needed replacing at time of inspection
High temperature dishwasher measured 76.6°C
3 compartment sink available
Currently used as cleaning sink for racks and produce preparation; please remember to not use simultaneously as produce sink and washing sink.
Storage:
All food items were stored at least 6" off the floor.
All products were either in original packaging or covered inside coolers.
Storage area was well-organized.
Chemicals and cleaners were stored separate from food preparation areas.
General:
Staff with valid foodSAFE level 1 certificates; expiry June 27, 2024, Sept 7, 2024
Internal foodsafe course available
No pest activity observed at time of inspection
Savory pastries (Jalapeno, Herb & Garlic) observed to be stored at room temperature; shelf life is 8 hours as per approved plans.
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