- Routine inspection conducted.
- Hand washing sinks were properly supplied with hot/cold running water, liquid soap, paper towels.
- Other sinks had hot/cold running water and maintained in sanitary conditions.
- High-temperature dishwasher reached 81C at the dish surface during final rinse. Good, minimum of 71C at the dish surface is required.
- Coolers measured 4C or less.
- Freezers measured -18C or less.
- Hot-held food measured 60C or hotter.
- Thermometers available. *Temperature logs available, however some entries/sheets were missing dates. Ensure to record dates as well.
- Reviewed holding times for batter (and flour) at fish battering station. Liquid batter is held in a pre-frozen insert and was measured at less than 4C at time of inspection. **Unless temperatures of both the wet and dry inserts can be maintained at 4C or colder, ensure wet and dry batter/flour is changed (discarded) at least every 4 hours.
- Sink + Surface sanitizer (lactic acid/DDBSA) for sanitizing food-contact surfaces available and tested to be within acceptable range. Test strips available for monitoring. Solution is changed every 2 hours.
- Good food storage practices noted. All food items stored off the floor, covered, with good separation between raw and ready-to-eat items.
- Thawing of frozen meat/fish done in walk-in cooler on lowest shelves - good.
- Staff onsite had FoodSafe.
- Equipment and utensils maintained in sanitary conditions.
- General sanitation good.
- No signs of pest activity noted at time of inspection. |