North Kitchen ("New Kitchen")
- Handsinks are supplied with hot and cold water, liquid soap and papertowels.
- Walk-In Meat Cooler: 1C
- Dairy/ Cheese Cooler: 3C
- Production Cooler: 2C
- Walk-In Freezer: -18C
- Cook Line and Service Line Cold Holding Equipment: ≤4C
- Hot Holding (steam table, holding cabinets): ≥60C
- Rice scoops and serving utensils are stored in ice water between uses.
- Best practices for thawing in use. Meat thawing in prep sink under cold running water.
- Food storage practices appear satisfactory. Storage is organized, food is protected from contamination.
- Interior of ice machine appears maintained in sanitary manner.
- Wiping cloths stored in 200 ppm QUATS. QUATS sanitizer buckets available in all food preparation and service areas.
- High Temperature Sanitizing Dishwasher (Main): 74.9C at dish surface. Rinse Temperature Gauge Reading: >82C
- High Temperature Sanitizing Dishwasher (Gluten Free): 74.8C at dish surface. Rinse Temperature Gauge Reading: >82C
- General sanitation appears satisfactory.
Central Island (Stations: Sandwiches, Teppanyaki, Wok Station/ "Yin & Yum", Bowl, Sushi, Soup, Salad/ "Leafs")
- Under counter handsink units (x3) have hot and cold water, liquid soap and papertowels. Units appear to be in use.
**Units are not always accessible due to current locations under designated food prep space and/ or service area. However, food handlers appear to give priority to other food handlers for handsink use when needed. This is acceptable only as a temporary solution as handsinks must be always accessible (unobstructed).
**Operator has been working with the client to have two accessible units installed (one at island entrance, one between wok station and bowl station). Client is scheduled to install accessible handsinks.
- Coolers: ≤4C
**Ensure sushi display cooler is turned on and maintaining ≤4C before using. Unit takes ~30 minutes to reach ≤4C.
- Hot Holding: ≥60C
- pH logs maintained for sushi rice stored at ambient temperature. Seasoned sushi rice: pH 4.5 (pH test paper and tap water used).
- Serving utensils are stored in ice water between uses.
- Food storage practices appear satisfactory. Food is protected from contamination.
- Wiping cloths stored in 200 ppm QUATS
- General sanitation appears satisfactory.
**Ensure hard to reach areas e.g., anchors below cooking equipment are regularly cleaned to prevent grease and food debris accumulation.
Gluten Free Room (Limited Access)
- Handsink accessible and provided with hot and cold water, liquid soap and papertowels.
- Coolers: ≤4C
- Wiping cloths stored in 200 ppm QUATS
- General sanitation appears satisfactory.
South Dining Commons ("Old Kitchen")
- Handsinks accessible and provided with hot and cold water, liquid soap and papertowels.
- Walk-In Cooler: 3C
- Walk-In Freezer: -18C
- Hot Holding: ≥60C
- Cream, Milk, Chocolate Milk, and Oat Milk Dispensers: ≤4C
- Food storage practices appear satisfactory. Food is protected from contamination.
- Serving Utensils stored in ice water.
- Pizza Station - Time Tracking in place. Leftover food items are discarded after 2 hours.
- Wiping cloths stored in 200 ppm QUATS.
- High Temperature Sanitizing Dishwasher: 71.7C at dish surface. Rinse Temperature Gauge Reading: >82C
- General sanitation appears satisfactory.
"My Pantry" (Facilitated Self Serve/ Self Cook Station)
- Handsink accessible and provided with hot and cold water, liquid soap and papertowels.
- Coolers: ≤4C
- Wiping cloths stored in 200 ppm QUATS.
- General sanitation appears satisfactory.
General:
- Hours of Operation:
- 24/7: My Pantry,South Dining Commons
- 06:00 to 22:00: North Kitchen, Central Island
- Breakfast (06:00-10:30); Lunch (10:30-17:00); Dinner (17:00-22:00); Overnight (22:00-06:00)
- Summer Hours of Operation: 07:00 to 22:00
- North Kitchen Dishwasher generally used for dishes, utensils.
- South Dining Commons Dishwasher generally used for pots/ pans/ cooking equipment and utensils.
- Temperature logs/ records are maintained for unit temperatures (dishwasher, coolers, freezers, hot holding).
- Max/ Min Thermometers are used to obtain dish surface temperature for monitoring dishwashers.
- QUATS concentration is verified daily and log maintained. QUATS test papers available.
- Premises sanitation is maintained by Compass Group. Pest Control services are regularly provided by a Pest Control Company (SFU Facilities oversees).
- No pest activity noted. Executive Chef states that no pest issues have been observed.
**Continue to monitor for pest activity. Report any activity and/ or concerns to SFU Facilities/ Pest Control Company.
**Ensure that kitchen doors leading to common hallways and receiving areas are kept closed when not in use to prevent potential pest entry.
- Staff washroom sinks have hot and cold water, liquid soap and papertowels.
- Self-closing device has been installed on New Kitchen staff washroom door.
- Signage posted on doors notifying employees to keep doors closed at all times.
- Foodhandlers wear hairnets and uniforms. Uniforms appear clean.
- FOODSAFE Level 1 requirements are in compliance.
Note:
- Caulking in high moisture areas are starting to peel/ lift. Review high moisture areas throughout the premises (around sinks, dishwashing areas) and re-caulk as necessary.
- High volume of cooling processes in place. No concerns at this time; however, operator should consider obtaining a blast freezer to facilitate rapid cooling processes.
- Consent received for operator to receive Inspection Report via email.
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