Routine inspection conducted
Note: Operator has stated they are operating under the name "Club Service Demonstrations" (CSD) and is not affiliated with Professional Warehouse Demonstrations.
Application for Health approval has been sent to operator with this email.
Temperatures:
Chest freezer (Danby): -17.8°C
Upright fridge/freezer: 3.0°C / -19.2°C
Sampling stations with perishable products equipped with coolers with ice packs. All units measured <4.0°C at time of inspection.
Carafes (when applicable) are emptied, cleaned and refilled every 2 hours.
Sanitation:
Handwash station equipped with hot/cold running water, liquid soap, paper towels, and garbage receptacle.
Two QUATS sanitizers in use:
Multi-San: 200ppm
Sani-Save: 350-400ppm
Sanitizer concentration checked 3 times daily
3 compartment sink available in station
Cutlery at stations washed every 2 hours
Storage:
All food items were stored at least 6" off the floor.
All products were either in original packaging or covered inside coolers.
Storage area was well-organized.
Chemicals and cleaners were stored separate from food preparation areas.
General:
No pest activity observed at time of inspection
Thermometers available at every station, calibrated daily
Service stations equipped with latex free disposable gloves, sanitizer bottle (sani-save) and equipment unique to sampled products (e.g. for Potentially Hazardous Foods, a cooler with ice packs are also at station)
Recommendations:
Allow staff handwashing breaks for staff to properly wash hands when needed or at regular intervals
Stock stations with extra equipment (e.g. service utensils, oven mitts) |