Other recommendations:
*Ensure daily temperature and sanitation logs are maintained
General observations/Good practices
- Fraser health permit posted at bar
- Staff have Foodsafe training
- Handwash stations are equipped with hot/cold running water, soap, and paper towel
- Hot held food >60C (soup @ 74C, 78C, 68C)
- Coolers <4C (walk in @ 2.8C, reach in @ 3.4C, undercounter #1@3.8C, #2@ 8C, upright #1 @ 1.2, 2.2, etc)
- Freezers <-1.8C (walk in @ -20C, reach in @2.3, undercounter @-1.8C)
- Quat sanitizer and peroxide available
- Food inside, coolers were covered and labeled
- first in first out system
- All raw meat were stored below/away from ready to eat food
- 2 compartment sink available and in good working order (stoppers)
- High temperature dishwasher reacted 73.9C on the plate surface in the final rinse cycle
- All dry goods were stored in pest proof containers
- Food stored >6" above floor
- No pest activity observed
- Terminix pest control company conducts inspections every 1-2 weeks - reports reviewed
- Thermometers available in coolers
- Ice scoop stored outside of ice
- Good staff hygiene demonstrated
- Glass washer had 12.5 ppm iodine in final rinse cycle |