Handsinks (in the front service area, near the cook line, and both customer washrooms) were supplied with liquid soap, hot and cold running water, and single-use paper towels.
Operator was observed washing their hands properly.
Dishwasher final rinse temperature was at least 71 degrees C (measured at 73 degrees C) at the plate level.
2-compartment sink was supplied with hot and cold running water. Two sink plugs were available.
100 ppm chlorine sanitizer was available in both spray bottles and the sanitizer pail.
Refrigeration units were at 4 degrees C or less:
-Beverage cooler (containing milk): 4 degrees C.
-Upright cooler: -1 degrees C.
-Two-door upright cooler: -2 degrees C.
Refrigeration units were equipped with thermometers.
Chest freezer: -18 degrees C or less. Operator informed the chest freezer is for their personal use.
Hot-held rice in both rice warmers was above 60 degrees C.
Raw meat was stored on lowest shelving units separately from ready-to-eat food in the two-door upright cooler.
Ventilation hood panels appeared to be in a clean condition.
No signs of recent pest activity were evident at the time of inspection.
Operator had valid FOODSAFE Level 1 refresher course training (certificate expiration date: June 26, 2023). Ensure to renew your FOODSAFE Level 1 or equivalent course training prior to the expiration date. Refer to www.FOODSAFE.ca for information on the FOODSAFE Level 1 refresher course.
Signature is not required on this report due to the COVID-19 pandemic.
If you have any questions, contact the Environmental Health Officer. |