Kitchen inspection:
Handsinks equipped with liquid soap, hot/cold running water, paper towels
Chemical dishwasher achieved 50 ppm chlorine residual on rinse cycle at dish level
Quat sanitizer in spray bottle (pink solution) at 200 ppm Quats
No frying done on site due to no commercial ventilation: all meats are cooked to >74 deg C in the oven, and then placed into plastic food grade bags (same bags used for sous vide) and then into the refrigerator. When re-heating, bags with foods/meats are reheated in a boiling water bath to >74 deg C internal temperature and then served. This was previously approved by district EHO.
Walk in cooler: 3.9 deg C
**Note: your walk in cooler is shallow. That means that once the door is opened, much of the cold air escapes and can make it difficult for the air temperature to remain at <4 deg C. It is critical that the cooler door is not opened for prolonged periods of time and remains closed as often as possible.
Upright Freezer: -22 deg C
All prep cooler drawers and inserts at <4 degC
Dairy cooler underneath espresso machine: 2.9 deg C
Freezer drawers: <-18 deg C
All other coolers at <4 deg C
Temperature logs are maintained daily on clipboard
Food safety certified staff (Jaswinder) on site at time of inspection with certificate kept on site
Permit posted in conspicuous location
Canning of Hot sauces
-Canning of 3 hot sauces (scorching, warm, and hot) to be done on site
-Food Safety plans have been previously submitted and also reviewed (see file for comments). Food safety plans have been updated to address any previous issues.
-Lab tests have been submitted for all 3 sauces, tests show pH value of <4.6 for all sauces
-Canning of hot sauces will be done outside of restaurant prep time as there should be not potential contamination from restaurant food items to your canned products. As well, there is limited space.
-Canning will be done with combination of use of boiling water bath and the "rational combi oven" which uses steam. As stated in the food safety plan, jars to be steamed at 212 deg F, and then hot filled with sauces at minimum of 85 deg C (recommended hot fill temperature of 100 deg C).
Canning of the 3 hot sauces is approved upon the following conditions:
-Operator is to obtain pH meter so that each batch of hot sauces is tested
-Operator is to obtain pH buffer solutions so that pH meter is calibrated as per manufacturer's directions.
-Operator is to measure temperature of sauces at time of filling
-Operator is to record BOTH the pH and temperature recordings for each batch and each type of sauce. Records must be kept available on site at ALL times
-Products are only to be sold for retail at the restaurant, not permitted for any distribution of product (ie. no large scale manufacturing as prep area is small)
-Operator is to label each batch --> send label of product for approval prior to beginning sale. Label should have information related to batch number, address, ingredients list (+ any allergens), etc. This is critical in the event that a recall needs to be issued for your product
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