- All handwashing stations were supplied with hot and cold running water, liquid soap, and paper towels
- 200 ppm Quats detected in all sanitizer buckets and in sanitizing compartment of three-compartment sink
- Walk-in cooler measured to be at 2C
- Walk-in freezer measured to be at -24C
- All other coolers (prep, undercounter, upright) were measured to be 4C or colder
- Upright freezer measured to be at -17C
- All hot held food items were held at 60C or hotter. Time-tracking in use for hot held food items. Ensure time-tracking system is also in use for items held in inserts at prep tables.
- Frosty/ice cream machines were maintained in sanitary conditions
- Ice machine maintained in sanitary condition, scoop properly stored in designated holder
- Staff washrooms were clean and hand sinks were properly supplied
- General sanitation very good
- Food storage practices good - all food stored off the floor and properly covered, good separation of raw and ready-to-eat foods
- Proper thawing of meats in walk-in cooler observed
- No signs of pest activity noted at time of inspection
*Ensure staff with Foodsafe certificates expiring on July 29, 2018 take the refresher course prior to the expiry date. |