Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels.
Walk-in-cooler, cooler drawers, and beverage cooler were at or below 4 degrees C.
Upright freezer was at -17 degrees C.
Hot-held food was at or above 60 degrees C.
Time-tracking documentation was in place for 2 hour holding of prepped vegetables at ambient temperature prior to service.
Cooking internal food temperatures to at least 74 degrees C (165 degrees F) were reviewed.
Separate utensils are used for raw meat and cooked meat.
3-compartment sink was supplied with hot and cold running water and it was equipped with sink plugs.
200 ppm QUATS sanitizer was available in the sanitizer pails and third compartment sink unit.
Written record log sheet was being maintained for cold storage, hot-holding, and sanitizer concentration.
No signs of recent pest activity were evident at the time of inspection.
Food storage areas appeared clean and organized.
Ice machine was in a clean condition.
Staff member on shift had both valid FOODSAFE Level 1 course training (expiration date: September 5, 2023) and valid FOODSAFE Level 1 equivalent course training certificate in the SafeCheck Advanced Food Safety Canadian Food Safety Group Online Version course (expiration date: January 30, 2027).
Signature on this report is not required due to the COVID-19 pandemic.
If you have any questions, contact the district Environmental Health Officer. |