Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels.
Proper handwashing practices were observed during the inspection.
3-compartment sink was supplied with hot and cold running water, and it was equipped with three functional sink plugs. Liquid soap and paper towels via wall-mounted dispensers were available at the 3-compartment sink.
100 ppm chlorine sanitizer was available in the labelled spray bottle, sanitizer pail, and third compartment of the 3-compartment sink.
Walk-in-cooler, pizza prep. cooler, and both beverage coolers were at 4 degrees C or less.
Freezer temperatures of three upright freezers in use were satisfactory.
Note: Fourth upright freezer near the walk-in-cooler was not in use (empty of food stock) and it was at 22 degrees C. Operator informed this freezer is not used, and they intend to remove it from the food premises. If this freezer is to be used in the future, ensure it is monitored and maintained at -18 degrees C or less prior to stocking it with potentially hazardous food.
Time-tracking monitoring stamps were in place for pizza slices held at ambient temperature in the front holding case up to 2 hours maximum.
Food storage areas appeared to be in a clean condition.
No signs of pest activity were evident at the time of inspection.
Permit to operate was posted.
During the absence of the Operator, staff member on shift held valid FOODSAFE Level 1 equivalent course training (SafeCheck Advanced Food Safety Certification, Expiration date: December 12, 2028). Operator arrived later during the inspection. Operator holds valid FOODSAFE Level 1 equivalent course training (Safecheck Advanced Food Safety Certification Program, expiration date: July 20, 2028).
If you have any questions, contact the Environmental Health Officer.
Signature is not required due to COVID-19. |