Routine inspection conducted:
All handsinks equipped with liquid soap, paper towels, hot/cold running water
All temperatures satisfactory:
-Walk in cooler along back wall at 3.2 deg C
-Walk in freezer at -19 deg C
-Glass door cooler by stove area: 3.5 deg C
-There are two "True" brand upright coolers, both at 4 deg C or less
-Thermometers available in all cold holding units
-No Hot held items at time of inspection
-High temperature dishwasher achieved 73.9 deg C on rinse cycle (minimum 71 deg C required)
-Quat sanitizer in bucket at 200 ppm QUATS, test strips available on site
-Foods in coolers are all covered
-Dry storage area good, foods stored off floor
-General sanitation (floors, walls, equipment) is excellent, no signs of any pests
-Kitchen chef has valid FoodSafe Certificate, expiry in 2023
-Permit posted in kitchen along side wall with valid decal
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