Facility has eight serving kitchens currently in use. Birch, Willow, Cedar, and Pine were inspected. Food is prepared in the main kitchen and is transported to the serving kitchens.
Main Kitchen:
-Both walk-in coolers were at 4C.
-Walk-in freezer was at -18C.
-Upright freezer was at -22C.
-Hot holding was greater than 60C.
-High temperature dishwasher had a final rinse temperature of 73C on the dish surface (minimum of 71C required for proper sanitizing).
-Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels.
-Slicer was found to be clean and sanitary. Slicer is properly disassembled for cleaning and sanitizing.
-General food storage practices good at the time of inspection. Foods stored off the floor and covered.
-Canned food items were found to be in good condition. Dents cans are removed from the kitchen upon receiving.
-General sanitation satisfactory at the time of inspection.
-Facility is serviced by a professional pest control operator. No signs of pests noted at the time of inspection.
-FoodSafe Level 1 valid until July 23, 2023.
*Ensure temperatures are checked and recorded as per your approved food safety plan (main kitchen and serving kitchens). Also, staff must carry out and document proper corrective actions when critical limits are exceeded (for example, when temperatures exceed 4C)
Serving Kitchen:
-Foods are brought up to the serving kitchen during meal service and are removed immediately after service.
-Refrigeration units were at 4C or less.
-Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels.
-Please contact the inspector if you have any questions or concerns. |