Bar:
Handsink was supplied with liquid soap, hot and cold running water, and paper towels and was accessible for handwashing purposes.
Under-the-counter coolers and bar walk-in-cooler were at or below 4 degrees C.
200 ppm QUATS sanitizer was available in two other sanitizer bottles.
Ice bin was in a clean condition.
Permit to operate was posted in a conspicuous location.
12.5 iodine sanitizer residual was available internally after the glasswasher final rinse cycle.
Note: Iodine test strips were not available at the time of inspection and may have been misplaced. Ensure they are either found or new test strips are ordered to enable the iodine sanitizer residual to be tested on a minimal daily basis.
Kitchen:
Handsink was adequately supplied with liquid soap, hot and cold running water, and paper towels.
Walk-in-cooler and other coolers were at or below 4 degrees C. Food inside the inserts was at or below 4 degrees C - good.
Walk-in-freezer and one door freezer were at or below -18 degrees C.
Hot-held food (gravy) was at or above 60 degrees C.
Raw meat was stored on a shelving unit below ready to eat food. Good.
No signs of recent pest activity was evident at the time of inspection.
Dishwasher final rinse chlorine sanitizer residual was at 100 ppm at the plate (minimal 50 ppm is required).
Chlorine test strips were available on-site.
200 ppm QUATS sanitizer was available in the spray bottle.
Please maintain regular temperature records of refrigeration units and hot-held food.
FOODSAFE Level 1 expiration dates were discussed. The Operator and at least one staff member per shift on-site in the absence of the Operator must maintain valid FOODSAFE Level 1/equivalent course training. Refer to www.FOODSAFE.ca for information.
Front service area across the kitchen service window:
Handsink was adequately supplied.
Cooler was at or below 4 degrees C.
200 ppm QUATS sanitizer was available in the spray bottle.
Downstairs area:
Upright glass door cooler and both one door coolers were at or below 4 degrees C.
Both chest freezers were at or below -18 degrees C.
Handsinks in the staff washrooms were supplied with liquid soap, hot and cold running water, and paper towels.
No signs of recent pest activity were evident at the time of inspection.
Chaffing dishes and extra food equipment was stored on dry storage shelving units off the floor.
Upstairs area:
Handsink was adequately supplied.
Cooler was at or below 4 degrees C.
This area is less frequently used according to staff. |