Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels.
Staff were observed washing their hands properly between different activities in the kitchen and bar.
Walk-in-cooler and other refrigeration units (refrigerated inserts near the prep. line, refrigerated cooler drawers, three prep. coolers, and under-the-counter coolers in the bar and front service area) were at or below 4 degrees C. Lids of the prep. coolers were closed between use after the earlier lunch service.
Walk-in-freezer and other freezer temperatures were satisfactory.
Overhead sprayer at the sink prior to the dishwasher was operational. Sink plugs were available.
Dishwasher final rinse chlorine sanitizer residual was at least 50 ppm (measured at 100 ppm) at the plate level.
200 ppm Quaternary ammonium compounds sanitizer was available in both labelled sanitizer pails in the kitchen, three labelled spray bottles in the front service area, and labelled spray bottle in the bar.
Prep. sinks were operational.
Pest control program was in place via Ecolab on a monthly and as needed basis. Most recent pest control report from this month indicated no activity.
No signs of recent pest activity were present at the time of the inspection.
Ice machine was in a clean condition.
Ventilation hood panels appeared to be in a clean condition.
Food storage areas appeared clean and organized at the time of inspection.
Kitchen Manager on shift held valid FOODSAFE Level 1 equivalent course training (Safe Check Advanced Food Safety - Canadian Food Safety Group, expiration date: May 24, 2025).
Signature is not required on this report due to the COVID-19 pandemic.
If you have any questions, contact the district Environmental Health Officer. |