Both handsinks (in the front service area and staff washroom) were supplied with liquid soap, hot and cold running water, and single-use paper towels.
2-compartment ware-washing sink was supplied with hot and cold running water. Two functional sink plugs were available. Only single-service utensils are used.
Dipper well was in use for the ice cream scoops.
100 ppm chlorine sanitizer was available in both spray bottles.
Freezers (both ice cream freezers in the front service area, chest freezer in the back storage room, and three chest freezers in the stock room) were at -18 degrees C or less.
Small fridge in the back room is designated only for personal use by staff.
Sneeze-guard barriers were in place to protect un-packaged food products from potential contamination in the front service area.
Food storage areas appeared clean.
No signs of recent pest activity were evident at the time of inspection.
Dry goods in storage areas were covered in their original boxes/packaging.
Manager on duty held valid FOODSAFE Level 1 equivalent course training (SafeCheck Advanced Food Safety -Canadian Food Safety Group, expiration date: July 14, 2028).
If you have any questions, contact the Environmental Health Officer.
Signature is not required due to COVID-19. |