- Handsinks are equipped with hot & cold running water, liquid soap and paper towels
- 100ppm chlorine sanitizers are available; however, the bottles are not labelled. One sanitizer bottle had too much chlorine. Advised the operator to dilute down at the time of inspection.
- The main cook has a valid FOODSAFE level 1 certificate
- Coolers are equipped with thermometers and maintained <4C
- Freezer maintained <-18C
- High temp dishwasher reached 76C at plate's surface
- Vent hood is due for cleaning soon
- At the time of inspection, it was noted that part of the wall has been taken out for cooler maintenance. After maintenance, ensure that the wall is properly covered to prevent pest entry.
- No severe pest infestation noted at the time of inspection; however, noted few flies.
- Cleaned utensils were stored in a sanitary manner
Require corrections:
- Properly label all sanitizer bottles to prevent misuse and chemical contamination
- Ensure that sanitizer has 100ppm and does not exceed 200ppm. Recommend obtaining a chlorine test strip
- General sanitation and food storage require attention. Deep-clean is required in hard to reach areas (under coolers, cabinets, cupboards). Observed some food scraps under cabinets. Take out all foods in all coolers, wipe down shelves and store foods in a manner that no food containers are stacked on top of each other without proper lids. Go through kitchenware and remove unused items from the kitchen to declutter and store in a more sanitary manner.
The operator inquired about what type of testing is required for sale of shelf stable foods. In order for foods to be considered non-potentially hazardous and approved for sale at non-refrigerated temperature, food must be tested for pH and/or water activity depending on the type of food. Please submit a list of ingredients & food safety plan for proposed food item and inspector will assess and advise what testing needs to be done. |