- Handsinks are accessible, supplied with liquid soap, papertowels, hot and cold water.
- 200 ppm QUATS sanitizer available throughout food preparation areas to sanitize food contact surfaces.
- High Temperature Sanitizing Dishwasher: 71.6C at dish surface. Prepared Foods Team Leader advised that final rinse temperature is checked and logged at the start of day. Final rinse temperature is checked throughout the day at time intervals per SOP, but records are no longer maintained unless an issue is identified. Dishwasher is operated by a designated team member.
- Food handlers wear hairnets per store policy, uniforms appear clean.
- FOODSAFE requirements in compliance at time of inspection.
**Reviewed with Associate Store Team Leader to review team members' FOODSAFE certificates - ensure that certificates are not expired. Advise team members to take refresher course before certificates expire. (Visit www.foodsafe.ca for a list of courses).
- Food storage practices appear satisfactory. Food storage is organized, food is protected from contamination.
- General sanitation of Prepared Foods area appears satisfactory.
- No pest activity noted at time of inspection. Continue to monitor for pest activity. Report any activity to your pest control management company.
Taqueria Area:
- Burrito Line Coolers and Inserts: ≤4C
- 3 Door Prep Cooler: 1C
- Steam Table: >60C
- Alto Sham: >74C
Deli/ Pizza Area:
- Line Prep Coolers: <2C
- Salads/ Meat/ Wraps Display Case: <4C
- Pizza Prep Coolers and Inserts: <4C
- Pizza (room temperature holding): Time and temperature tracking in place.
Note: Indian Food, Dosas, Signature Sandwiches and Panini Cold Holding Table - products are not offered at this time and temperature controlled equipment are not in use. Ensure that cold holding units are capable of maintaining temperature ≤4C if units are used. Ensure that hot holding units are capable of maintaining temperature ≥60C if units are used.
Main Kitchen:
- Hot Holding Units: >60C
- Cold Holding Units: <4C
- Walk-In Cooler: 1C
- Walk-In Freezer: -16C (foods maintained in a frozen state)
- Cold Raw Meat Prep Room: 1C
- Cold Prep Room: 3C
- Temperature logs and cooling logs maintained.
- Cooked and cooled food in walk-in cooler that are dated today: <4C
- Cooling procedures reviewed with food handler - no concerns noted.
Self Service Area:
- Cold Holding: <4C
- Hot Holding (Steam Tables, Soup Urns, Rice): ≥60C
- Hot Holding Rotisserie Chicken: 65-70C
- Separate serving utensil available for each individual item.
- Rice scoop stored in dipper well.
- Most cold holding inserts are now covered with a dome with hole for serving utensil. Dome to help protect food from contamination and also help maintain cold temperature. Prepared Foods Team Leader advised that more domes have been ordered to accommodate all cold holding inserts. |