- Temperature Control: No concerns noted. Monitoring is required to be conducted. Probe style thermometers noted on site.
- Mechanical Dishwasher: Low Temp (chlorine): Ok.
- Ensure all food contact surfaces and implements are being washed and disinfected after use or on a timely manner. All items are to be stored in a sanitary manner. (ie: magnetic knife holders/upper shelving - upside down)
- Wiping cloth storage: Wiping cloths, used on food contact surfaces, are to be stored in a sanitizer at all times. Cloths are to be kept completely submerged in the sanitizer at all times.. Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer.
- Food Storage: Ok.
- Sanitary Facilities: Ok. Single use towel dispensers discussed.
- Chemical storage: Spray bottles are to be kept clearly labelled.
- Staff hygiene: Discussed
- Sanitation: Cleaning of "hard to reach" areas are to be conducted on a routine basis - pull items away from walls. ((ie: Hot water tank storage room requires cleaning)
- Pest Control: Pest control monitoring is required to be conducted.
- Structurally: Deteriorating surfaces are to be kept in good repair. Continue efforts to repair damaged walls, etc.
- Meat slicer cleaning and disinfection discussed.
- Ice machine cleaning and disinfection discussed. Monitoring is to be conducted on a routine basis.
- Garbage, Composting, Recycling and Oil Disposal: All items are to be kept stored in covered, rodent proof containers.
- FoodSafe trained staff noted on site.
- Food Safety Plan and Sanitation Plans are to be kept on site. Staff training is required to be conducted. Generic flowchart provided.
COVID Safety discussed.
- Vaccine Passport
- Mask Use.
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