Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | November 22, 2005 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | Yes |
Violations:
No violations were found during the inspection
Comments:
i. Sanitation equipment
All handwashing stations are fully equipped with liquid soap and single use paper towels.
The dishwasher was measured at 50ppm during the rinse cycle.
All staff washrooms were clean and fully equipped.
ii Temperature control / food storage
All cooling units observed in the correct of 0C to 4C range.
All freezers were observed in the -18C range.
All food storage was observed stored in a satisfactory manner. (It is recommended all open bags of flour and grain be placed in a re-sealable container)
iii General Comments
The kitchen was very clean and well organized.
No concerns at this time.