Overall, facility was maintained in a sanitary manner.
Temperatures:
-Stand freezer was measured at -18C
-All coolers were measured at or below 4C
-Cooler and freezer units were equipped with working thermometers.
-Hot holding units were holding food items at 60C and above
Sanitation and Cleaning:
-Both hand wash stations were fully stocked with liquid soap, paper towels, and running hot/cold water.
-3 compartment sink was observed to be used appropriately with the sanitizing sink containing QUATs measured at 200ppm via test strips.
-Sanitizer buckets containing QUATs sanitizer with cloth were available, labelled and measured at 200ppm via test strips.
-QUATs sanitizer spray bottle was available, labelled, and measured to be 200ppm via test strips.
-Public washroom was clean and maintained.
Storage and Pest Management:
-Dry foods were stored above the ground, at least 15cm off the ground.
-Flour and spices were placed in pest proof containers, with scoops placed in a safe manner.
-Chemicals and sanitizers were stored in a safe manner away from food items to avoid possible contamination.
-No signs of pests were observed. |