Routine inspection conducted due to owner change:
- Coolers 4C; freezer -23C; hot holding unit present (using timers); and thermometers present.
- Hot holding temp. below 60C, but timers used and set for 2 hrs. holding.
- Hand sinks stocked with liquid soap, paper towels, and running hot + cold water.
- Quats sanitizer was 200ppm. Bleach saniter had [cl2] above 200ppm, as used for "high touch" and public areas.
- Foods stored on racks and 6" off the floor.
- General sanitation is good. No signs of pests. Exhaust canopy + grease trap serviced this year.
- FoodSafe certificate present.
- FSP, SP, and COVID-19 plan present.
- Markers on floor; hand sanitizer; masks; plexiglass at POS; an dtables 6ft apart.
- High temperature dishwasher had a rinse cycle of 76C at the plate's surface, as per max/min thermometer.
- The following shall be done prior to operating:
1) Replace all ceiling tiles that are damaged or have holes in them.
2) Store all items (chemicals)off the floor on racks. Chemicals must be below foods.
3) Use chemical dispensing unit to properly mix Quats sanitizer.
4) Take-out food containers (disposable) shall be used at this time.
5) Remove, sell or store off-site any equipment or extra materials that do not help run the business on a daily basis.
- Cheque (#0013) for the yearly fees, of $100, has been obtained.
- Permit to operate granted.
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