- Routine inspection conducted. Assembling and reheating already cooked food items (sandwiches/paninis, soups, salads, baked goods) only, as there is no ventilation canopy.
- Hand washing stations were properly supplied (hot/cold running water, liquid soap, paper towels).
- Quat sanitizer solution available at 200 ppm in spray bottle. Facility uses ready-to-use sanitizer solution. **Please also store wiping cloths in sanitizing solution in between uses, and ensure to change this solution frequently (such that 200 ppm is maintained).
- High-temperature dishwasher reached 77.6C at the dish surface during rinse cycle. Good, minimum of 71C at the dish surface required.
- Both prep coolers, upright glass-door cooler, and beverage display cooler measured at 4C or colder.
- Upright freezer measured -18C or colder.
- Accurate thermometers available and temperature logs well-maintained.
- No hot-holding.
- Good food storage practices noted. All food items stored off the floor, properly covered, and labelled.
- Dry storage area satisfactory.
- General sanitation is excellent
- No signs of pest activity noted
- All staff/food handlers are required to have completed FoodSafe level 1 (or equivalent)
Notes:
- Ice machine and additional hand sink still to be added in the future - updated floor plans to be submitted when ready.
- Espresso machine still to be plumbed-in - this will be done when the plumbing renovations noted above are being done. |