Routine inspection conducted.
Findings:
- General sanitation of the facility was satisfactory.
- Temperature of prep coolers, display cooler, walk in cooler & stand up coolers recorded at or below 4C
- Walk in freezer at -19C
- Hot holding units recorded above 60C
- Temperature logs were maintained. Good
- All handwash sink had adequate supply of hot and cold running water, liquid soap and single use paper towels.
- 200ppm QUATS concentration recorded in sanitizer spray bottle.
- High temp mechanical dishwasher reached 75.8C on dish level during rinse cycle.
- 3 compartment dishwashing sink available for manual dishwashing.
- Meat and cheese slicer were being used and cleaning and sanitation steps were demonstrated by staff.
- Ice machine maintained in sanitary condition.
- Food was stored at least 6 inches off the floor.
- Staff has valid FOODSAFE Level 1 certificate (Exp Nov 21, 2026)
- Permit posted at the front.
Recommendations:
- During food prep, keep track of time and ensure that no potentially hazardous food is sitting outside at room temperature for more than 2 hours.
- If temperature recorded during daily regular check does not meet the regulatory requirement (i.e. 4C or less for coolers, 60C or above for hot holding, -18C or less for freezers), please check temperature again as per your approved Food Safety Plan. If temperature requirements are not met, take appropriate corrective action.
Please contact your district EHO if you have any questions or concerns |