Handwashing facilities maintained.
Premise sanitation is satisfactory.
Professional pest control service in place.
No signs of pest activity observed.
Sanitizer feeder system dispensing 200 ppm Quaternary Ammonia
3 compartment sink correctly set-up for manual dishwashing (Sanitizing sink 200 ppm Quat)
Wiping rags in use stored in Quaternary Ammonia Sanitizer 200 ppm.
storage room chest freezer -19 C
1 door undercounter cooler 0 C, 1 door upright cooler 3 C, 1 door prep cooler 0 C
2 door upright freezer -10 C, 2 door upright cooler 0 C, soup hot holding 81 C
rice warmer 61 C, mini cooler 0 C, 2 door prep cooler 0 C,
front food warmer 85-90 C, front prep cooler 1 C
COVID-19 Safety Plans required by Public Health Act Order from the Provincial Health Officer May 14, 2020
https://www.worksafebc.com/en/about-us/covid-19-updates/covid-19-returning-safe-operation/restaurant-cafes-pubs
https://www.worksafebc.com/en/resources/health-safety/checklist/covid-19-safety-plan?lang=en
COVID-19 BC Restaurant and Foodservices Association – Guide to Re-opening
https://www.bcrfa.com/
COVID-19 Approved Disinfectants Health Canada Directory
https://www.canada.ca/en/health-canada/services/drugs-health-products/disinfectants/covid-19/list.html
Control measures:
- protective barriers in place at front service counter
ACTION:
- Written COVID-19 Safety Plan to be submitted for review Correction Date: August 5, 2020
- procedures to include staff mask use, handwashing protocols, safe glove use protocols if gloves are worn, disinfection protocols for high touch surfaces, identify disinfectant used on high touch surfaces
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