DOPO

1. Staff stated that they clean the food prep surfaces with soap and water but do not sanitize. , , **Ensure that a food grade sanitizer (i.e., 200 ppm QUATS) is used for sanitizing the food surfaces after cleaning. , , Note: 200 ppm QUATS sanitizer solution was available onsite., , 2. Wet cleaning cloths were observed on the food counter throughout the kitchen. , , **Ensure cleaning cloths are submerged in sanitizer solution at all times if reusing or discarded after every use.

Hand washing procedures discussed onsite. Staff was not following the proper hand washing procedures. , , **Ensure proper hand washing procedures are followed to prevent cross contamination of food and food contact surfaces., , Note: A template for proper hand washing has been sent to the facility.

Spray bottles were not labelled throughout the facility. , , **Ensure spray bottles are labeled with their contents to prevent any potential cross-contamination.

Paper towel not present in the dispenser at both hand sinks in the main kitchen. , , **Ensure paper towel is placed in the dispenser or holder at all times.

Food containers observed on the floor in the walk-in-cooler. , , **Ensure food containers are stored a minimum of 6 inches off the floor to prevent cross contamination.

QUATS and Chlorine test strips not available onsite. , , **Ensure test strips are available at all times to measure the sanitizer concentration.

Staff lack basic food safety knowledge. , , **Please ensure staff receives refresher food safety training.

**Not Observed**, Rust buildup was noted in the washroom handwashing sink., The rusted areas were promptly painted however, rust build up were still noted., , Clean, sanitize and properly finish the handwashing sink.

Lighting in the main kitchen and walk-in-cooler is not adequate. , , **Ensure adequate lighting is present in kitchen and walk-in cooler to maintain sanitary conditions and perform safe food handling practices.

Baffle filter on the left-hand side of the ventilation canopy was missing in the kitchen. Staff stated that it was removed due to kitchen being too hot. , , **Please re-install the baffle filter. , **Ensure ventilation is operational to effectively remove smoke, heat, grease, and odors produced during cooking.

Cleaning is required in the following area: , - Hard-to-reach areas (such as underneath the coolers) in the kitchen as they have a significant amount of dust accumulation., - Bottom of the plate warmer was visibly dirty.