- Premises and equipment maintained in sanitary condition (with the exception of floor areas where mouse droppings were observed)
- Hot and cold running water supplied to sinks
- Handsinks (front and back) were supplied with liquid soap and paper towel
- Coolers were operating at required temperature (4C or colder):
- Line cooler 1C (bottom), 3C (top)
- Beverage cooler 3C
- Walk-in cooler 1C
- Temperatures of coolers are checked three times daily. Records appear complete and up to date. Probe thermometer present and used for temperature checks.
- Good food storage practices observed - foods stored on shelving, foods in coolers were covered and labelled with date.
- Facilities and supplies present for manual warewashing. Staff knowledgeable about proper manual dishwashing steps - wash, rinse, sanitize, air dry
- 2 compartment warewashing sink supplied with hot water, plugs/stoppers, and quats sanitizer (200ppm) from dispenser.
- Clean dishes stored in a sanitary manner
- Quats sanitizer (200ppm) present in spray bottle. Label present indicating when solution is due to be changed.
- Staff washroom supplied with liquid soap and paper towel
- Foodsafe requirement met at time of the inspection |