General observations:
√ Coolers ≤4°C, Freezers ≤ -18°C
√ Food up off floor ≥6”, good stock rotation noted
√ Hand wash stations fully stocked with hot and cold running water, liquid soap and paper towel
√ Low temperature dishwasher at or just above 50ppm chlorine
√ Two compartment sink stocked with dish soap, sanitizer, hot and cold running water
√ Test strips present for monitoring dishwasher sanitizer level and checked daily.
**When recording the dishwasher test results, make sure staff record the concentration of chlorine in ppm (parts per million) on the record sheet, not the wash temperature. Also include on the record sheet what the required concentration should be (ie 50ppm chlorine so staff know what it should be).
√ Equipment appeared to be in good working order
√ General sanitation and maintenance is very good
√ No signs of pest infestation noted
√ Thermometers present
√ Temperature logs maintained and no issues with equipment have been noted
√ Staff with FoodSafe (or equivalent) present.
√ No concerns with staff hygiene or food handling noted during inspection
√ Permit posted in visible location |