Handwashing station (double-compartment sink) was supplied with liquid soap, hot and cold running water, and single-use paper towels. One side of it was accessible for hand-washing purposes.
Refrigeration unit was 3.2 degrees C (required: 4 degrees C or less), and it was equipped with a thermometer.
Freezer component temperature was satisfactory.
Probe thermometer was available.
It was reviewed to cook/reheat hot food to at least 74 degrees C internal temperature.
Note: A shallow container of steamed broccoli was observed at room temperature. Internal temperature of cooked broccoli at 25 degrees C, and it was cooked 1 hour ago according to staff. Cooked broccoli was transferred into the refrigeration unit by staff during the inspection to quickly cool it and store it below 4 degrees C. Staff informed they normally transfer food undergoing the cooling process within 1/2 hour from cooking it. Cooling time-temperature control measures were reviewed: to cool food quickly from internal food temperature 60 to 20 degrees C or less within 2 hours maximum, and 20 to 4 degrees C or less within 4 hours maximum (total time of 6 hours).
-100 ppm chlorine sanitizer was available in a spray bottle.
-Residential dishwasher with a high temperature setting is used at this food premises. Two loads are run according to staff.
-No signs of recent pest activity were evident at the time of inspection.
-Staff member on shift held valid FOODSAFE level 1 equivalent course training (KnowledgeWare’s Food Safety for Food Handlers, expiration date: October 11, 2025).
If you have any questions, contact the Environmental Health Officer.
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