- Hand washing sinks were properly supplied with hot and cold running water, liquid soap, and paper towels.
- Quat-based sanitizer solution available in spray bottles at 200 ppm for sanitizing food contact surfaces.
- Dishwasher achieved 100 ppm chlorine residual during the final rinse cycle, detected at the dish surface.
- Two-compartment sink maintained in sanitary conditions.
- Undercounter prep cooler (both sides), two-door stand up cooler, walk-in cooler, and bar cooler all measured at 4C or colder and were equipped with accurate thermometers.
- Walk-in freezer measured at -19C.
- No food being hot-held at time of inspection. Rice, potatoes, and lamb are normally hot-held during dinner service.
- Temperature logs available and well-maintained.
- Good food storage practices noted. All food stored properly covered, with good separation between raw and ready-to-eat food items.
- Equipment maintained in sanitary conditions (ice machine, ventilation canopy, dough mixer, cooking equipment, deli slicer, etc.).
- General sanitation is good.
- Bar area maintained in sanitary condition.
- Dry storage areas satisfactory at time of inspection.
- No signs of pest activity noted at time of inspection.
- Valid FOODSAFE certificates for staff available onsite.
*Inspection report to be emailed to Operator, as discussed during inspection. |