Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels.
Staff were observed properly washing their hands during the inspection.
Walk-in-cooler, pizza prep. cooler, and beverage cooler were at 4 degrees C or less.
Refrigeration units were equipped with thermometers.
Light bulb was encased in a shatter-resistant cover in the walk-in-cooler.
Small cooler (near the fire hydrant) was empty of potentially hazardous food, and this cooler is not used for food storage according to the Assistant Manager.
A probe thermometer was available.
200 ppm QUATS sanitizer was available in labelled spray bottles and in the third compartment sink unit.
3-compartment sink was supplied with hot and cold running water. Three functional sink plugs were in use. Each compartment sink was setup properly for manual ware-washing (wash, rinse, sanitize process prior to the air drying step). Only single-service utensils are used.
No signs of recent pest activity were evident at the time of inspection.
Assistant Manager on shift held valid FOODSAFE Level 1 equivalent course training (Canadian Institute of Food Safety Food Handler Certificate, Food handler certification program, expiration date: October 4, 2027).
If you have any questions, contact the Environmental Health Officer.
Signature is not required due to COVID-19. |