FOODSAFE Training: All staff members, Operator, Manager of Care, and Person in Charge (20 total) had FOODSAFE Level 1 training valid until July 11, 2022.
Handwashing station was adequately supplied with liquid soap, hot and cold running water, and paper towels.
Domestic cooler inside the kitchen was at 3.9 degrees C (4 degrees C or less).
Freezer component was at or below -18 degrees C.
Chest freezer and one door freezer were at or below -18 degrees C.
Coolers in the downstairs shed were at or below 4 degrees C.
Freezers in the downstairs shed were at or below -18 degrees C.
Refrigeration units were equipped with thermometers.
Temperature records for refrigeration unit and dishwasher were being maintained.
100 ppm chlorine sanitizer was available at the time of inspection.
No signs of recent pest activity were observed at the time of inspection.
Dishwasher final rinse temperature was 72.9 degrees at the plate (71 degrees C or hotter).
Storage areas were clean and organized at the time of inspection. |