Both handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels.
3-compartment sink was supplied with hot and cold running water. Sink plugs were available.
Ware-washing was not occurring at the time of inspection. Manual wash, rinse, sanitize, and air dry method was reviewed with staff on shift.
100 ppm chlorine sanitizer was available in the sanitizer pail.
Pest control program was in place on a weekly basis according to staff.
Dry goods were stored off the floor and storage containers with tight fitting lids.
Upright two-door sliding door cooler and upright display cooler were at or below 4 degrees C and equipped with thermometers.
Note: Upright two-door cooler fan covers were accumulating some dust/debris and should be cleaned routinely throughout the year to prevent accumulation of dust and facilitate good air circulation.
Beverage cooler was at or below 4 degrees C, however is not used to store cold potentially hazardous food.
Food was covered in storage areas.
Food preparation and baking was not occurring at the time of inspection. Cupcakes were only being sold in the front service area at the time of inspection.
Ice cream reach-in freezer was at or below -18 degrees C.
Dipper well was observed to be not in use at the time of inspection; staff informed they are not using it at this time based on the demand for ice cream.
Procedures for storing ice cream scoops were reviewed with staff. It was reviewed that in-use ice cream scoops should be kept either on a clean dry surface, under cold running water in dipper well (not stagnant water at room temperature), in ice water at or below 4 degrees C, or hot water at or above 60 degrees C. Staff placed clean ice cream scoops into an empty clean container during the inspection.
Cleaning frequency for in-use utensils was reviewed with staff to rinse the in-use utensils after each use and properly wash, rinse, sanitize, and air dry them at least every 4 hours between use, when subject to any incidental potential contamination, and after final use each day.
Large stand mixer appeared to be in a clean condition at the time of inspection.
Light shields appeared to be in place above the prep. area.
Signature on this report is not required due to the COVID-19 pandemic.
If you have any questions, please feel free to contact the district Environmental Health Officer of Fraser Health. |