Note: Found some cooked foods stored out at room temperature that staff stated were for staff use only but it was not completely separate or clear that this food was not intended to be served to customers. Keep staff food separate from food intended to be served to customers and store in a way that clearly shows that this food is for staff only. Any food that is not clearly for staff use and there are food safety concerns will be discarded.
Other observations:
√ Coolers ≤4°C, Freezers ≤ -18°C, Hot holding ≥60°C
√ Cooling reviewed, shallow containers used, no concerns with process noted
√ Food up off floor ≥6”, ready to eat foods stored above raw foods
√ Hand wash stations fully stocked
√ Bleach sanitizer available at 100ppm
√ High temperature dishwasher sanitizing at ≥71°C
√ General sanitation and maintenance is good
√ No signs of pest infestation noted
√ Staff with FoodSafe present
√ No concerns noted with staff hygiene or food handling
Note: Any FOODSAFE certificates obtained before July 29, 2013 will expire on July 29, 2018. Refresher courses are available through Fraser Health or https://foodsafe.ca/ |