Follow-up to inspection report #KLIU-D2XVEE:
> The majority of required cleaning for rodent droppings has been completed. Still a few droppings observed in crevices that were shown to the operator at time of inspection.
> Walk-in cooler is improved - floor is no longer sticky.
> Organization in the back room is improved. Remaining items are all store items for sale or equipment that is used in summer months (ice bag cooler, slushy machines)
> Cleaning in this back area must be REGULAR and maintained. Regularly get between, behind, and under stored items back here to avoid excess clutter.
Upon follow-up, facility was selling vegetable samosas kept in a warming case. Temperature of the warming case was above 60C, however there was no reheating step being done. Operator informed the samosas are purchased room temperature from Walmart, and they are placed into the warming case as needed. Facility is also not permitted for food handling.
> Samosas are potentially hazardous foods that must be kept hot (60C or above) or cold (4C or below). They should not be purchased at room temperature. Walmart sells these samosas in a hot holding case.
> With no equipment on site or a permit to allow food handling, a reheating step is not possible.
CORRECTIVE ACTION:
> Samosas must be stored and sold COLD. Since food handling is not allowed, staff cannot place samosas into a warming case for sale.
CONSULTATION
> Operator informed of plans to add donair.
> There is a handwash station in front of the house where there used to be a coffee station.
> There is a 3 compartment sink in the back of the house near the washroom.
> Discussed equipment requirements with operator:
> A handsink for the dishwashing area. This cannot be shared with the customer washroom sink.
> A dedicated food prep sink for vegetable washing and prep work. This cannot be shared with the dishwashing sink.
> Adequate storage space in the walk-in cooler.
> Proper ventilation system over the proposed cooking area.
> In addition to construction changes:
> Food safety plan
> Sanitation plan
> Operator already has a valid foodsafe level 1 certificate expiring in 2028.
Submit construction plans to EHO for review first. |