2 hand sinks supplied with liquid soap, paper towels, hot/cold running water
3 compartment sink was set up for dishwashing, with sanitizer measured at 100ppm and in use. Good
Walk in cooler at 2C
Prep cooler <0C
Display cooler varies between bottom at 3C, and top around 8C. Door was getting left open by front staff. Close immediately
Discussed cooling with operator. Numerous cooling wands were found on site for use
***Do not overfill the wands as the freezing water along the seams can break them! Make sure they are upright in the freezer when freezing
Records on site are used to monitor cooling temperatures. Please note that Celsius and Fahrenheit are different measurements. 40F is the same as 4C
3rd party pest control comes monthly. Good. No evidence of pests within (with exception of a few flies)
General sanitation is mediocre. Facility is operating over capacity in regards to space. To compensate, a deep clean must be performed frequently. This means cleaning off walls, floors, faucets, handles, etc.
Discussed with owner the risks associated with catering, specifically keeping foods hot before delivering to event, or pickup from the store.
When foods are delivered "hot" they are rarely above the safe temperature of 60C. To minimize the risk of this temperature abuse, keep hot (above 60C) until the last possible moment, and ensure the customers know not to let the food sit out. If event is further away, or food service is later in the day, safely chill the product to 4C or below, then have customer reheat on site. If no reheating facilities are available, heat it up in store right before delivery/pickup.
Temporary Food Premises Applications can be found online at FraserHealth.ca