Routine inspection conducted due to ownership change
- Coolers 4C; freezer -18C; thermometers present.
- Low temperature, dishwasher had [cl2] of 50ppm.
- Quats santizier in spray bottle was 200ppm.
Mix 1 tsp Quats (pink) sanitizer with 500ml warm water.
- Bleach sanitizer in cloth bucket had [cl2] of 200ppm.
Mix 1 tbsp. bleach with 4L water. Change every 2 hours.
- Hand sinks stocked with liquid soap, paper towels and running hot and cold water.
- All equipment in good working order; durble; cleanable and sealed.
- All floors, walls + ceilings ared durable; smooth; sealed and cleanable.
- Foods stored in food grade containers; covered; labelled; stored in groups; and stored 6" off the floor on shelves + racks
- No expired foods for sale or in use. FIFO rules being followed.
- FSP, SP, and COVID-19 plan approved and in place.
- FoodSafe certified staff present
- Cheque for $145.83 (cheque #000163) obtained for yearly permit fees.
- Grease interceptor professionally cleaned on Aug 25/20.
- Hot holding unit, to store Bbq duck + pork was above 60C
The following must be corrected prior to opening:
1) Remove the sheets of metal under the cooking equipment as they are not sealed to the floor.
2) The faucet, in the back storage room, constantly runs. Repair/replace the tap so it can fully turn water on and off.
3) Do not use washable chair covers or chair cushions as they can't be sanitized between users.
4) Re-train all staff on the proper way to mix disinfecting/sanitizing solutions.
5) Clean interior of ice machine, this is mildew built up.
** Permit to operate granted, on condition that all other approvals, permits or licenses have been obtained from all relevant agencies. |