Follow up inspection:
Temperature controls:
-Both prep. cooler and upright cooler were re-serviced with additional refrigerant added yesterday.
-Prep. cooler and upright cooler were measured at or below 4 degrees C at the time of inspection.
-Both refrigeration units were equipped with thermometers. Continue monitoring temperatures of both refrigeration units on a regular basis.
-Rice warmer was observed to be empty at the time of inspection.
Food storage:
-Raw meat was being stored on the lowest shelving unit inside the walk-in-cooler than ready-to-eat food.
-Food was not being stored inside open metal cans.
-Food was being stored inside covered food grade materials.
-Metal trays (food contact surfaces) were observed stored off the floor in the dry storage area after ware-washing.
Sanitation and pest control:
-100 ppm chlorine sanitizer was available in the labelled sanitizer spray bottle in the front service area. Dining tables were being sanitized after each use during the inspection.
-100 ppm chlorine sanitizer was available in a sanitizer pail that was free of food debris in the back kitchen area.
-Rodent droppings were removed from affected areas.
-Two pest control technicians from Kwality Pest Control Ltd (KPC Ltd.) were present on-site during the inspection to commence the indoor pest control service.
-Dry food was covered in the dry storage area in pest proof containers with tight fitting lids.
-Cleaning was done yesterday to remove the grease between the cooking equipment. Operator stated they clean this area on a weekly basis to prevent grease from accumulating.
-Backdoor was equipped with a screen door that was in use.
-Continue monitoring for signs of recent pest activity and your integrated pest control program (monitoring for signs of pest activity, pest control program, regular cleaning, keeping doors closed between use, keeping food covered in storage area in food grade pest proof containers with tight fitting lids, sealing any potential entry points, and regular removal of garbage etc.).
-Handsinks were not blocked and were supplied with liquid soap, hot and cold running water, and single-use paper towels.
Note: Remove the plastic liner from the dishwasher to prevent it from accumulating debris over time and since the stainless steel surface below is easier to clean.
Signature on this report is not required due to the COVID-19 pandemic.
If you have any questions, please feel free to contact the district Environmental Health Officer of Fraser Health. |