Handsinks in the kitchen were supplied with liquid soap, hot and cold running water, and single-use paper towels.
Handsink in the staff washroom was supplied with liquid soap, hot and cold running water, and both single-use paper towels and a hand air dryer.
Walk-in-cooler and other refrigeration units were at or below 4 degrees C.
Walk-in-freezer was at or below -18 degrees C (measured at -22 degrees C).
Other freezer temperatures were satisfactory.
Refrigeration units were equipped with thermometers.
Hot-held food was at or above 60 degrees C.
Electronic time-tracking was in place for condiments held at ambient temperature up to 4 hours maximum prior to being discarded.
100 ppm chlorine sanitizer was available in the sanitizer pails.
200 ppm QUATS sanitizer was available in the spray bottles and third compartment sink unit.
3500 ppm hydrogen peroxide cleaner disinfectant was available for dining tables.
Chemical test strips were available to monitor the concentration of the sanitizers and cleaner disinfectant.
3-compartment sink was supplied with hot and cold running water and it was equipped with three sink plugs.
Ice machine and ice storage bin were in a clean condition at the time of inspection.
No signs of recent pest activity were evident at the time of inspection. Continue to monitor for pest activity and the pest control program.
Pest control program was in place via Eclolab on a monthly basis. Most recent pest control service was on May 17, 2023.
Manager on duty held valid FOODSAFE Level 1 course training (expiration date: October 19, 2027).
If you have any questions, contact the Environmental Health Officer.
Signature is not required due to COVID-19. |