Routine inspection conducted.
Overall, facility was maintained in a sanitary manner.
Administrative:
-Permit was posted in a conspicuous location
-Staff on-site had FOODSAFE Level 1
Temperatures:
-Stand freezer was measured at -18C
-2 drink display coolers were measured at 3.5C and 4C
-2 stand coolers were measured at 2.7C and 3C
-Prep cooler was measured at 4C
-Cooler and freezer units were equipped with working thermometers.
-Rice hot holding units were holding at 60C
-Cooked chicken hot holding units were holding at 63C
-Sauces hot holding units were holding at 60C
-Temperature logs for coolers and hot holding units were observed to be up-to-date
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.
-Pest traps are placed and were empty.
No signature required due to COVID-19. |