Routine inspection conducted:
- Upright cooler at 3 degrees C
- Display cooler at 3 degrees C
- Preparation cooler at 3 degrees C (below) and 5 degrees C (above)*
- 2-door upright freezer at -11 degrees C**
- 1-door upright freezer at -14 degrees C**
- Easy-to-view thermometers available within cold holding units
- Food is protected from contamination
- Three compartment ware washing sink is supplied with hot and cold running water, three sink plugs, detergent, and sanitizer at 200 ppm quats (available in sanitizing compartment)
- Wiping cloths stored in container with sanitizing solution at 200 ppm quats
- Equipment and utensils stored in sanitary condition
- Hand washing sink is easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels
- Dry storage area well organized
- Designated area available for staff personal belongings
- FOODSAFE requirements met at time of inspection. FOODSAFE Level 1 certificate presented by staff member on site is valid to September 8, 2024.
- No signs of pest activity observed at time of inspection
- Temperature logs maintained
- Permit posted in front area
*Note: Monitor and adjust temperature as needed to ensure any potentially hazardous (perishable) food stored in upper compartment is maintained at 4 degrees C or less.
**Note: Freezers may be in defrost cycle. Monitor. |