Routine inspection completed due to ownership change:
- Coolers 4C or colder; freezer -16C; hot holding 60C; thermometer present; and temperatures recorded daily.
- Hand sink stocked with liquid soap, paper towels and running hot + cold water.
- Quats sanitizer was 200ppm. Ensure sanitizer in cloth bucket is changed every 2-4 hours
- FoodSafe certified staff present
- Foods stored in food grade containers; covered; date coded; in groups; and 6" off the floor.
- Foods shall be reheated to 160F (within 2 hours) and held hot above 140F.
- Discard any broken, chipped or cracked equipment or equipment or utensils as they can't be properly cleaned.
- General sanitation level is good. Floors, walls, and surfaces were power washed.
- Floor in patron area has been redone, it is smooth, level, durable, cleanable, and impervious to water.
- Walls are intact, smooth + sealed/painted
- Paint the wooden platform which is in the back room so it's cleanable.
- No signs of pests.
- Health permit fees of $100 were collected. (Cheque #008)
- Permit to operate granted. |