Handsink was supplied with liquid soap, hot and cold running water, and single-use paper towels.
Both under-the-counter coolers were at 4 degrees C or less.
Beverage cooler (containing pop cans, bottled water, shelf stable juice boxes) was at 7 degrees C. This cooler not used to contain potentially hazardous food according to staff.
Under-the-counter freezer was at -18 degrees C or less.
Hot-held tofu was at least 60 degrees C internal temperature.
Milk containers were observed being cooled in an ice water bath in the 2-compartment sink.
2-compartment sink was supplied with hot and cold running water, and equipped with a sink plug.
100 ppm chlorine sanitizer was available in a sanitizer pail.
Bubble tea pearls were being time-tracked up to 4 hours maximum at room temperature, prior to discarding them.
Ice machine was in a clean condition, and scoop was stored separately.
No signs of pest activity were evident at the time of inspection.
Staff on duty held valid FOODSAFE Level 1 equivalent course training (BASICS.fst 4th Edition - Food Safety Certification, TrainCan, Expiration date: April 5, 2026).
Permit to operate was posted.
If you have any questions, contact the Environmental Health Officer.
Signature is not required due to COVID-19. |