-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. Liquid soap and paper towels via wall-mounted dispensers were available at the 3-compartment sink.
-3-compartment sink was setup properly for proper manual ware-washing: first compartment sink was setup with soapy water, second compartment sink was available for rinsing preparation utensils, and third compartment sink contained 100 ppm chlorine sanitizer.
-Vegetable chopper was observed to be disassembled and appeared to be in a clean condition.
-Pizza prep. cooler was at 4 degrees C or less (top component was at -2 degrees C, and bottom component was at 0 degrees C).
-Walk-in-cooler was at 4 degrees C (required: 4 degrees C or less).
-Both beverage coolers were at 4 degrees C.
-All three upright freezers were at -18 degrees C or less.
-Refrigeration units were equipped with thermometers.
-Time-tracking monitoring stamps were in place for pizza slices held at ambient temperature up to 2 hours maximum.
-100 ppm chlorine sanitizer was available in a labelled spray bottle and sanitizer pail.
-No signs of pest activity were evident at the time of inspection.
-Food storage areas appeared to be in a clean condition.
-Staff on shift held valid FOODSAFE Level 1 equivalent course training in the absence of the Operator. Operator with valid FOODSAFE Level 1 equivalent course training arrived later during the inspection (Safecheck Advanced Food Safety Certification Program, expiration date: July 20, 2028).
-Ensure to post your valid permit to operate in a conspicuous location of the food service establishment.
If you have any questions, contact the Environmental Health Officer.
Signature is not required due to COVID-19. |