- Routine inspection. Facility is currently approved for assembling and reheating already cooked food items (sandwiches/paninis, soups, salads, baked goods) only, as there is no ventilation canopy.
- Hand washing stations were properly supplied (hot/cold running water, liquid soap, paper towels).
- Quat sanitizer solution available at 200 ppm. Facility uses ready-to-use sanitizer solution.
- High-temperature dishwasher reached 76C at the dish surface during rinse cycle. Good, minimum of 71C at the dish surface required. *Recommend keeping a temperature log for the dishwasher. Dishwasher should reach at least 180F during the rinse cycle.
- Both prep coolers, upright glass-door cooler, and beverage display cooler measured at 4C or colder.
- Upright freezer temperature satisfactory.
- Accurate thermometers available and temperature logs available and well-maintained for each cooler and freezer.
- No hot-holding.
- Good food storage practices noted. All food items stored off the floor, properly covered, and labelled.
- Dry storage area satisfactory.
- General sanitation is excellent
- No signs of pest activity noted
- All staff/food handlers are required to have completed FoodSafe level 1 (or equivalent)
- Permit posted
Notes:
- Ice machine and additional hand sink to be added in the future - updated floor plans to be submitted when ready.
- Espresso machine to be plumbed-in. |