Routine inspection conducted of Newton's Senior Centre. The following observations were noted at time of inspection:
1. Temperatures
- Sandwich prep cooler at 2C
- Front mini cooler at 3C
- Back room Stand-up stainless steel cooler (closest to the exit) at 4C
- Back room Stand-up stainless steel cooler (back wall) at 3C
- Kitchen stand-up cooler next to prep cooler at 3C
- Stand-up stainless steel freezers all maintained -18C or below
- Coolers equipped with accurate thermometers
- Hot-holding units maintained >=60C (they were recently turned off after beginning of inspection)
- Temperature logs generally well maintained
NOTE: Kitchen supervisor was advised to portion tapioca pudding into small pans to facilitate cooling. Cooling log provided to staff members at time of inspection - note that all items being cooled must cool from 60C to 20C in 2 hours, and from 20C to 4C within 4 hours
2. Hygiene and Sanitizing
- Hand wash station adequately stocked with hot/cold running water, liquid soap, and single-use paper towels (NOTE: Please keep food boxes such as potatoes away from the hand sink)
- No food preparation at time of inspection. Bleach is available as a food-grade sanitizer (proportion: 1 teaspoon per litre of water)
- High-temperature dishwasher sanitizes at a final rinse cycle of 75C at the plate (Min: 71C)
- Ventilation canopy in excellent sanitary condition
- Meat slicer is well maintained
- Kitchen knives, utensils, and cooking equipment were all in good sanitary condition
3. Storage
- All food products stored at least 6" off the floor
- Storage room is generally well organized. Area around storage room in sanitary condition
- Dry food products are kept inside plastic containers with tight-fitting lids, both in the kitchen and in the dry storage room
- Coolers generally well organized
4. Pest Control
- No evidence of recent, visible pest activity observed at time of inspection
5. Administrative
- Permit posted and up-to-date
- New kitchen supervisor has FoodSafe 1 certification (Expiry: February 26, 2024)
6. Time Control of Desserts
- The Senior's Coordinator had previously submitted a food safety plan for the time control of desserts. Desserts are to be displayed out at room temperature for 1 hour at a time (at the most). Those have been displayed should be marked, and may only be displayed at room temperature for an additional day (1 hour maximum). If the dessert is not served by then, it should be discarded. |