- Routine inspection due to ownership change:
- Coolers 4C or colder; freezers -18C or colder; and thermometers present
- Handsinks stocked w/liquid soap, paper towels, and running hot + cold water.
- Low temp. dishwasher had [cl2] of 50ppm. Test strips present
- Bleach sanitizer in spray bottles + cloth buckets had [cl2] of 100ppm.
- Premises built as per approved floor plan.
- Front bar cooler hot in operation.
- buffet table (chaffing dishes) not in use, to be removed.
- General sanitation level is good.
- Lower Mainland Pest Company contracted to monitor for pests.
- FSP + SP approved.
- Valid FoodSafe Level 1 certified staff present.
- No signs of pests.
- Permit fees paid with cheque (#0007) for $208.33
ACTIONS TO COMPLETE PRIOR TO OPENING
1) Replace all burned out light bubs with working ones.
2) Repair floor by the float grill. The floor must be a material that is smooth, durable, level, sealed, & cleanable.
3) Remove the brown pieces of material lining shelves. It is not cleanable, durable or food grade.
4) Remove aluminum foil covering pipes, as it is not durable or cleanable.
5) The lowest shelf on racks (in the walk-in-cooler) must be moved up higher, so a broom/mop can fit under it, to clean.
6) Install silicone between the joint of the splash guard (dishwashing area + food prep sinks) to stop dirty wash water dripping into prep sink.
- A conditional permit to operate granted. Failure to complete all action items prior to opening will result in suspension of permit. Closure will follow. |