- Routine inspection conducted.
- Hand washing stations were easily accessible/unobstructed and properly supplied with hot/cold running water, liquid soap, and paper towels in dispensers.
- Multi-Quat surface sanitizer available from dispensers, and in spray bottles at 200 ppm. Quat test strips available for monitoring.
- Sink + Surface also available, measured from dispenser, sanitizer pails, and spray bottles to be within required range of lactic acid/DDBSA. Sink + Surface test strips also available for monitoring.
- Sanitizer pails are changed every 2 hours at a minimum.
- Low-temperature chemical conveyor dishwasher (main dishwasher) achieved 100 ppm chlorine residual, detected at the dish surface after final rinse. Chlorine test strips available.
- Glass dishwasher in kitchen dishwashing area achieved 50 ppm chlorine residual, detected at the dish surface after final rinse.
- Glasswasher at bar measured 12.5 ppm iodine residual. Iodine test strips and kit available.
- Food preparation sinks maintained in sanitary conditions.
- All coolers measured 4C or less. Food items held in top portions of prep/cook line coolers were measured at 4C or less. Second walk-in cooler available downstairs.
- All freezers measured -18C or colder. Walk-in freezer available downstairs.
- No hot-holding at time of inspection.
- Temperature logs maintained. Accurate thermometers available.
- Thawing of frozen food items was being done in the walk-in coolers.
- In-use utensils stored in ice. Ice replaced every half hour, according to chef. Dipper-well at bar in use.
- Ice wands available for rapid cooling of food. Stored in sanitary manner in freezer next to upstairs walk-in cooler.
- Equipment and utensils maintained in sanitary conditions.
- General sanitation satisfactory at time of inspection.
- Good food storage practices noted. All food stored off the floor, properly covered and labelled, and with good separation between raw and ready-to-eat items.
- Dry storage areas satisfactory.
- Regular pest control servicing in place.
- Kitchen staff have FoodSafe level 1 or equivalent. |