Routine health inspection.
Walk-in cooler at 2 degrees C.
Beverage cooler at 1 degree C.
Produce cooler not in use, but was turned on at time of inspection. Cooler had no items that require refrigeration at time of inspection (for example, cut fruits/vegetables, sprouts). If produce such as cut fruits/vegetables or sprouts are to be stored here, or any other potentially hazardous food/beverage, then cooler must be on and capable of maintaining food at 4 degrees C or less.
Freezers (small chest, kulfi, three upright freezers near dairy, upright freezer near produce) at -9 to -23 degrees C.
Food is protected from potential contamination.
First in first out stock rotation appears to be in use.
Cans appeared in good condition (no bulging or dents observed, sample checked).
Ice machine is off and not in use.
Hand sink in back area is supplied with hot and cold running water, liquid soap, and paper towels.
Two-compartment sink is supplied with hot and cold running water.
Bleach available on site. Bleach sanitizer was prepared during inspection and tested at 100 to 200 ppm chlorine. If reusable items such as scoops and tongs are use, ensure they are properly sanitized after cleaning. It was stated that there is occasional repackaging of food.
Washroom hand sink adequately supplied.
No signs of pest activity observed at time of inspection.
Note: Door strips have been added to bottom edge of back doors since the previous inspection. |