Handwashing facilities maintained.
Premise sanitation is satisfactory.
Professional pest control service in place.
Sanitizer feeder system dispensing 200 ppm Quaternary Ammonia
3 compartment sink correctly set-up for manual dishwashing (Sanitizing sink 200 ppm Quat)
Wiping rags in use stored in Quaternary Ammonia Sanitizer 200 ppm.
High temperature sanitizing dishwasher 76 C achieved.
Walk-in Cooler 4 C
Undercounter warmer 65 C, Rice 75 C
Undercounter 1 door cooler 3 C, 2 door upright cooler 3 C, 1 door upright cooler 1 C
Front service warmer: rice 60 C, beans 82 C, proteins 65 C, proteins 75 C,
Front service cold inserts: 3 C
Take-out station: top warmer inserts left 75 C, right 65 C
Cold top inserts 3 C, Undercounter cooler 1 C undercounter warmer - not in use
Beverage cooler 1 C
COVID-19 FHA and BCCDC bulletins provided and discussed:
The best way to protect yourself, your employees and your customers from the COVID-19 virus is it to:
Make sure you and your employees wash hands frequently and thoroughly using soap and water; scrub hands for at least 20 seconds
Practice social distancing amongst workers wherever and whenever possible
Require social distancing for your customers. Have them maintain a distance of at least 2 metres from others
Stay home if you are sick
Cover your mouth and nose when coughing or sneezing. Wash your hands immediately afterward
Minimize handling of take-out containers (e.g. coffee cup lids)
Customer containers, such as coffee cups or other reusable containers must not be refilled
Self-service of foods, beverages and condiments must be immediately discontinued. This would include buffets, bulk water dispensing, bulk food dispensing, coffee stations, beverage stations, olive bars and similar offerings
Clean and sanitize food contact surfaces routinely using an approved sanitizer such as bleach. Prepare the solution by mixing 4 ml of 5.25% unscented bleach per litre of water (200 ppm). If you use a higher concentration the solution must be rinsed off with potable water
Clean and disinfect frequently touched surfaces (e.g. doorknobs, cash registers, service counter etc.) using an approved disinfectant such as bleach. Prepare the solution by mixing 20 ml of 5.25% unscented bleach per litre of water (1 000 ppm). After applying the disinfecting solution allow it to air dry
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