All hand wash stations were fully equipped with soap, paper towel, hot and cold running water.
All coolers 4C or less (walk in, prep, reach in...etc)
Freezers -18C or less (downstairs walk in, ice cream, stand up...etc)
Hot holding of soup, rice...etc all higher than 60C
Dipper well for ice cream not in use at time of inspection (ice cream not being served) but was checked and was functional.
Good general sanitation. No obvious sign of pest activity noted at time of inspection.
Dry storage area well maintained.
Meat slicer appeared clean at time of inspection.
Premises uses colour coded cutting boards
Ice machine appeared clean with scoop for ice stored outside of the ice in a separate container.
Quat sanitizer at source and in spray bottles 200ppm. Remind staff to keep reusable wiping cloths stored in a container of sanitizer to prevent microbial growth.
Low temperature dish washer had 50ppm chlorine.
Test strips available.
All foods appeared protected (ie. covered, stored off the ground, light covers in place) |