Both handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels.
Staff members were washing their hands properly during the inspection.
Walk-in-freezer, upright cake freezer (in the back area), both ice cream freezer cases, front display freezer case, and both upright freezers (in the customer area) were at -18 degrees C or less.
Light cover in the walk-in-freezer was in a shatter-resistant cover.
Under-the-counter 2-door cooler was at 3.5 degrees C (required: 4 degrees C or less).
Refrigeration units were equipped with thermometers.
A probe thermometer was available.
3-compartment sink was supplied with hot and cold running water, and it was equipped with three sink plugs.
First compartment sink was adequately setup with soapy water, and third compartment sink unit was setup with 100 ppm chlorine sanitizer.
Chlorine test strips were available.
100 ppm chlorine sanitizer was available in a sanitizer pail.
Ice machine was in a clean condition.
Both dipper wells were in use for ice cream scoops.
It was reviewed to wash, rinse, sanitize, and air dry the in-use Vitamix blenders at least every 4 hours between use and after final use each day.
Storage cabinets were in a clean condition.
Assistant Manager on duty held valid FOODSAFE Level 1 equivalent course training (FoodSafetyTraining.ca -Food Handler Certification Course, expiration date: July 12, 2025).
Staff member on duty also held valid FOODSAFE Level 1 equivalent course training (SafeCheck Advanced Food Safety Certificate- Canadian Food Safety Group, expiration date: March 1, 2028).
No signs of pest activity were evident at the time of inspection.
Ice cream cones were displayed behind sneeze-guard/food guard barriers.
If you have any questions, contact the Environmental Health Officer.
Signature is not required due to COVID-19. |