A routine inspection was conducted, the following observations were made:
- Coolers 4C or colder; freezer was -21C; thermometers present; and temperatures recorded.
- High temperature dishwasher rinse cycle was 73.3C at the plate's surface, as per max/min thermometer.
- Hand wash sinks stocked with liquid soap, paper towels, and running hot and cold water.
- General sanitation level is good. Commercial exhaust system professionally cleaned in Jan. 2019, and next cleaning due in July 2019 as per service sticker.
- All surfaces are durable, smooth, sealed, cleanable, and level.
- All structural repairs to walls and door frames have been completed.
- All foods stored in food grade containers, covered, labeled, dated, and 6" off the floor.
- No signs of pests.
- Bleach present for sanitizing (cleaning of bacteria). Ensure all surfaces and washed with soap and hot water to remove food and grease. Then sanitize with bleach and water solution to kill bacteria.
- FoodSafe certified staff present. Ensure to check all certificates for expiration dates. If there is no expiration date, the FoodSafe course requires to be completed and a new certificate (with an assigned expiration date) obtained. Go to www.foodsafe.ca to learn more about certificate expiration dates and courses.
- Yearly health permit fees paid.
- All in order. |