-Inspection conducted to grant health approval for owner change - same menu & no structural changes
-Health application form rec'd
-Foodsafe certificate for operator provided
-Cheque #313 for permit fee provided
-Food safety & sanitation plan rec'd - make revisions & resubmit within 2 weeks:
*Specify which foods are ready to eat, cook/serve, cook/cooled, cooked/hot held and identify specific procedures for cooling of each menu items.
*Remove irrelevant menu items
*Identify all equipment in premises (ice machine, coolers, freezers, meat slicer etc) and how they are cleaned (sanitized and frequency
*Identify dish washer and sanitizer information
-All coolers 4 deg. C or less (walk in, prep, milk coolers...etc)
-Chest freezer -16 deg. C
-Hot holding of soup done on stove at higher than 60 deg. C
-General sanitation satisfactory. No obvious sign of pest activity
-High temperature dish washer achieved 71 deg. C
-Chlorine sanitizer with cloths sanitized 100 ppm
-Hand wash station fully equipped (soap, paper towel, hot and cold running water) |