Coolers (prep, walk in, milk) - at 4C/ 40F or colder - good.
Hot holding - food in hot holding unit at 60C/ 140F or hotter - good.
Cooking - food is cooked to 165F as per manager. Temperature records kept to verify.
Food allergies - reviewed.
Freezers - -18C or colder - good.
Hand washing sinks - have hot/cold water, liquid soap, and paper towels in dispensers.
Manager on site has food safety training (previously checked).
Triple sink available. Quats sanitizer dispensed automatically.
Quats sanitizer in sani bucket (for wiping cloths) - 200ppm measured - good.
Soft serve ice cream - following manufacturer's recommendations for cleaning and sanitizing. Sanitizer provides 100ppm chlorine.
Any renovations to kitchen would require Fraser Health approval.
Note: Some surfaces in kitchen are in poor condition and are becoming difficult to clean (trim in walk in and edges of shelves).
In general, surfaces in kitchen are to be smooth, impervious to moisture, and easy to clean.
General cleaning is good.
Pest control monitoring in place.
Copy of this report to be emailed to operator. |