Premise is sanitary. No signs of pests at the time of inspection.
Hot and cold water available.
Hand sinks in use with liquid soap, paper towels and running water.
Food protected from contamination with food grade covers and lids.
Utensils, condiments and single use items are sanitary.
Ice machine and stations are sanitary with dedicated scoops.
Condiments/prep inserts are kept cool in ice/ice trays at 4C and below.
Staff demonstrated good personal hygiene.
200 ppm chlorine sanitizer in spray bottle in use.
Dishwasher final rinse above at and above 50 ppm at the plate.
New glass washer at 12.5 ppm iodine at the plate.
Chemical storage adequate.
Temperature monitoring units in use with daily logs available.
Chemical sanitizer test strips in use. Records available.
Equipment in good working order.
Washrooms are sanitary with fully stocked hand sinks.
Permit posted in visible location.
Holding units: front line cooler (right) 3.4C raw chicken, (left) beef patty 2.4C,
rice cooker at 65C, sauce unit at 60.2C, deep fry freezer at -16,8C,
walk in cooler at 2.6C bacon, freezer compartment -17.6C shrimp,
walk in beer cooler 2.2C creamers and fruit.
Bar cooler at 2.1C raspberries and condiments.
Covid safety plan in use and available for review.
8% hydrogen peroxide disinfectant in use for frequent use surfaces such as door handles. |