Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | January 02, 2014 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
Routine inspection. Discussed the results of this inspection with Rob Sage, the store manager.
The food service for immediate consumption includes hot BBQ chicken and hot patties. Patties are pre made in another permitted kitchen and reheated on site in an oven and displayed in the hot holding unit. Previously frozen smoked salmon is also portioned, repacked and offered of sale for immediate consumption.
- Hot holding temperatures are >60 degree Celsius.
- Cold holding unit for the ready to eat smoked salmon display is less than 4 degree Celsius.
- Hot holding temperature logs available. Temperatures are taken with a probe type thermometer and recorded every 2 hrs.
- 200 ppm Quat sanitizer available from the sanitizer dispenser.
- Food safe certified food handlers available.
- No signs of pest infestation.
- The store now has a high temperature dishwasher. The dishwasher reached 71 degree Celsius on the dishes.
- Food handling practices appear to be satisfactory.
- Food storage practices appear to be satisfactory.
The operator is reminded to keep the meat section exclusively for handling raw meats. No ready to eat items to be handled in this meat cutting room because of limited counter space available.