Routine inspection conducted:
- Walk in cooler "No. 1 Dairy Cooler" at 1 degrees C
- Walk in cooler "No. 2 Cooks Cooler" at 3 degrees C
- Reach in cooler at 2 degrees C
- Kitchenette coolers at 4 degrees C or less
- Walk in freezer "No. 5" at -17 degrees C
- Walk in freezer "No. 6" at -15 degrees C
- Hot holding internal temperatures at 60 degrees or more
- Food is covered, labeled, and well organized.
- Thermometers accurate to 1 degree C available for cold holding units. Functional probe thermometers available for internal temperature checks.
- Cold/hot holding and dishwasher temperature records are well maintained.
*Note: 24 hour alert system in place for cold holding unit temperatures.
- High temperature dishwasher measured 75 degrees C at utensil surface during final rinse (minimum 71 degrees C)
- Quaternary ammonium compounds (quats) sanitizer available at 200 ppm
- Utensils and equipment stored in sanitary condition
- Hand washing stations (kitchenettes, main kitchen) are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels.
- Audited nutritional supplements are within printed expiry
- No evidence of pest activity noted. Premises is serviced on a bi-weekly basis by a pest control operator. Reports reviewed at time of inspection.
Note:
Some paint is chipping and holes are evident in walls below dishwashing area. Please have walls properly sealed to provide a surface that is smooth, impervious to moisture, and easy to clean. .
Please contact the inspector if you have any questions or concerns. |