Other hand-sinks were adequately supplied.
Meat walk-in-cooler, Produce walk-in-cooler, and other coolers were at or below 4 degrees C.
Walk-in-freezer and other freezer temperatures were satisfactory.
Hot-held foods were at or above 60 degrees C.
High temperature dishwasher had a final rinse of 71 degrees C or higher at the plate in the kitchen.
Bar glasswasher had a final rinse chlorine residual of at least 100 ppm at the plate.
100-200 ppm chlorine sanitizer was available in the bucket with wiping cloths.
Staff was observed sanitizing prep. tables immediately after each use at time of inspection.
Ice machine was maintained in a clean condition.
Head Chef and most staff members are trained in FOODSAFE Level 1. Head Chef took FOODSAFE Level 1 prior to July 29, 2013.
NOTE: Food is to be cooled rapidly from 60 degrees C to 20 degrees C within 2 hours and 20 degrees C to 4 degrees C within 4 hours (a total of 6 hours). Adequate methods for rapid cooling include the following: slicing roasts, portioning out food into shallow metal containers, ice water bath method, and/or using an ice wand. Head Chef instructed staff to slice the large meat food item cooling inside the walk-in-cooler to rapidly cool its' internal temperature upon direction by the district E.H.O.
*Reminder: Ensure the Operator and at least one person the absence of the Operator maintains valid FOODSAFE Level 1 training by successfully completing the FOODSAFE Level 1 refresher course if eligible and/or retaking the FOODSAFE Level 1 course prior to July 29, 2018 as FOODSAFE Level 1 certificates issued prior to July 29, 2013 expire on July 29, 2018. Refer to www.FOODSAFE.ca for details regarding the FOODSAFE Level 1 refresher course.