Main Kitchen:
- All other hand washing stations were properly supplied with hot and cold running water, liquid soap, and paper towels.
- Quat sanitizer solution available at 200 ppm in sanitizer pails in from dispenser. Test strips available for use.
- High-temperature dishwasher reached 75C at the dish surface during final rinse cycle after 3 runs (good - minimum of 71C at the plate level required and minimum of 180F / 82C required when checking the dishwasher's rinse cycle temperature gauge). **Ensure dishwasher can consistently reach at least 180F / 82C and ensure dishes are not run through the dishwasher until the temperature gauge indicates at least 180F / 82C has been reached.
- Both walk-in coolers measured at 4C or colder.
- Walk-in freezer measured at -18C.
- Upright coolers measured at 4C or colder.
- Hot-held food items were held at 60C or hotter
- Refrigeration units were equipped with accurate thermometers. Temperature logs well-maintained and up to date.
- Good food storage practices noted. All food stored off the floor, properly covered, labelled, and with good separation between raw and ready-to-eat food items.
- Dry storage areas were organized and maintained in sanitary conditions
- Ice machine was maintained in sanitary conditions. Ice scoop stored properly in designated container.
- Ventilation canopy was noted to be clean and free of grease and dust accumulation.
- General sanitation excellent.
- No signs of pest activity noted at time of inspection. Pest control is in place.
Serveries (2):
- Domestic coolers measured at 4C or colder, equipped with thermometers. Freezer temperatures were satisfactory.
- Hot-holding units (steam tables) were preheated but not in use at time of inspection.
- Hand sinks were properly supplied with hot and cold running water, liquid soap, and paper towels.
- General sanitation excellent.
- Temperature logs well-maintained |