Routine inspection conducted:
- Main walk in cooler at 3 degrees C
- Bar walk in cooler at 2 degrees C
- Bar and preparation/cook line coolers and drop items at 4 degrees C or less
- Walk in freezer at -18 degrees C
- Reach in freezer at -26 degrees C
- Hot holding internal food temperatures at 60 degrees C or more
- Food is stored safely at time of inspection (covered, dated, well organized)
- In use utensils are stored in an ice water bath, or in a hot water bath measured at 60 degrees C or more
- Scoops are stored with handles outside of food product
- Hand washing stations (front and back of house) are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels.
- Equipment and utensils stored in sanitary condition
- Quaternary ammonium compounds (quats) sanitizer was measured at 200 ppm from dispenser, in labeled buckets, and labeled spray bottles (front and back of house).
- Low temperature dishwasher (kitchen) was measured at 47 degrees C and 100 ppm chlorine in rinse residual at utensil surface
- Low temperature dishwasher (bar) was measured at 58 degrees C and 50 ppm chlorine in rinse residual at utensil surface
- Chemicals are stored in a separate area away from food
- Daily sanitation and temperature logs are kept on site. Records up to date.
- No signs of pest activity observed at time of inspection
- FOODSAFE requirements met at time of inspection
- Staff washrooms maintained in clean condition and sinks are adequately supplied |