A routine inspection was completed:
- Practicum student present and shadowed inspection.
- Upright coolers 4C; u/c cook-line coolers 4C; u/c cook-line freezer was -15C; cream & juice dispenser coolers 3C; upright freezers -22C or colder; glass mug freezer -18; hot holding units 60C or hotter; thermometers present; timers used to ensure foods not exceed holding times; and temps recorded daily.
- High temperature dishwasher had a rinse cycle temperature of 80.3C at the plate's surface, as per max/min thermometer.
- Hand sinks stocked with liquid soap, paper towels, and running hot and cold water.
- Quats sanitizer in cloth buckets and 3-comp sink had strength of 200ppm. Timers used to ensure sanitizer is changed every 2 hours. Test strips present and used daily.
- Foods stored in food grade containers; covered; labelled; date coded; foods stored in groups with proteins below RTE foods; and food stored 6" off the floor on shelves, racks or platforms.
- All equipment and utensils are in good working order.
- FIFO rules being followed, stock rotated accordingly.
- General sanitation level is good. Exhaust canopy and filters are clean, and next professional service & cleaning due in April 2025.
- No signs of pests. Professional pest company (Rentokil) is contracted on a monthly basis to monitor the premises for pests.
- Valid health permit and decal posted where the public can see it.
- Staff possess a valid FoodSafe certificate or equivalent certificate. Every shift manager possesses the certificate.
- All taps at hand washing sinks and the mop sink fully turn the water off and on.
- No expired bread and buns in use. Older stock is found on top and being used first.
- All in order. |