Public Comments
Main kitchen:
General sanitation is good.
All handwashing stations in main kitchen are supplied with hot and cold running water, liquid hand soap and single use paper towels in wall-mounted dispensers.
All coolers in main kitchen (walk-in cooler, 2 upright storage cooler and prep cooler) are measured at less than 4 deg C.
Walk-in freezer is less than -18 deg C (at -24 deg C.).
Accurate thermometers are available in all coolers & freezers and adequate temperature records are maintained.
High temperature dishwashers in main kitchen at 78.4 deg C during final rinse cycle at dish level.
Food contact surface sanitizer (in main kitchen three compartment sink, spray bottles in main kitchen) is greater than 200ppm quats concentration. Test strips - available.
Food stored safely at the time of inspection (covered, off the floor, and well organized).
Pest control measures are in place and no evidence of pest activity is noted at the time of inspection. Traps are set and empty.
Ice maker- clean; a scoop stored safely at the time of inspection.
Serveries: Fraser Downs, Clydesdale, Payton's Orchard, Prairie Station and Clover Valley Meadows.
- All coolers/refrigerators - satisfactory (at or below 4 deg C/at -18 deg C).
- All dishwashers - satisfactory (at 71 deg C or above/at 78 deg C/.
- All sinks are supplied with liquid hand soap and single use paper towels in wall-mounted dispensers.
- General sanitation - good.
|