Hansinks were supplied with liquid soap, hot and cold running water, and paper towels in the front service area, kitchen, and both washrooms.
Walk-in-cooler, three upright sliding door coolers, and small cooler were at or below 4 degrees C.
Thermometers were available inside the refrigeration units.
Three chest freezers were at or below -18 degrees C.
Hot-held rice was at or above 60 degrees C.
Frozen food was being thawed under cold running water at the time of inspection.
A probe thermometer was available on-site.
High temperature dishwasher had a final rinse temperature of at least 71 degrees C (73.6 degrees C) at the plate.
100 ppm chlorine sanitizer was available in a container with a wiping cloth in the kitchen and inside a labelled spray bottle in the front service area.
Mop sink was operational.
Chemicals were stored adequately on a shelving unit in a washroom (away from food storage and preparation areas).
Ventilation hood, prep. tables, refrigeration units, and storage areas appeared to be in a clean condition at the time of inspection.
No signs of recent pest activity were present at the time of inspection.
Ice machine was in a clean condition and the scoop was stored separately.
Rice spatulas were transferred into ice from stagnant water during the inspection.
Operator had a FOODSAFE Level 1 refresher course certificate (valid until January 10, 2024). |