Good Samaritan Southgate Care Centre - Kitchen

X Sick staff member was working in the kitchen during a confirmed outbreak.

X Raw meats thawing in bus pans were stored above raisin bread in the walk-in cooler. These were stored appropriately during the inspection., , X Staff made personal food in the deep fryer meant for cooking food purchased from approved sources for the clients.

X A pan full of food stored at ambient temperature above the steam table was observed in the kitchen and dining room during service., Hot foods must be held at a temperature of 60C or greater., - The temporary steam table does not have enough basins for all the food to be stored properly prior to and during service. Please add an extra hot holding unit / repair the previous hot holding / steam table., , X 3 containers of gravy for the evening meal service were stored at ambient temperatures on top of the stove with the burners turned off. These were moved onto hot burners (>60C)., , X The same 3 containers of gravy were noted to be moved to the flat top (burners off) next to the previous area and stored at ambient temperatures. The burners for the flat top were turned on during the inspection., , Ensure foods requiring hot holding are held 60C or greater., , X Frozen vegetables and premade mashed potatoes were stored at ambient temperatures. The outside layer of vegetables was thawed and mushy and inner layer was still frozen., - Staff instructed to put these back into the cooler until they were ready to prep the vegetables., , Ensure staff do not take out too much food at once if they cannot prep all of it at once or if they are working on other tasks / meals., , X Milk and creamers (measured 23.8C) were left out at room temperature prior to and following meal service - these were discarded during the inspection.

X The mechanical dishwasher was not reaching adequate sanitizing temperatures. Although the dial at the booster read 190F the maximum temperature on the gauge for the final rinse on the machine read 170F and a dish level temperature reading of ~154F was measured using a maximum hold thermometer. Temperature logs recorded for the final rinse temperature ranged from 150F to 170F on most days in January with one day at 180F. , , A minimum final rinse temperature of at least 180F / dish level temperature of 160F is required., , Staff instructed to manually sanitize dishes and to switch to disposable wares until the dishwashing machine final rinse can reach minimum sanitizing temperature.

X There is a thick layer of dried syrup on the underside of the juice dispenser above the nozzles consistent with juice not being wiped off and drying in place after use., Wipe the machine after use to prevent juice from drying on., , X The industrial mixer had food splatter / debris on it., - Please clean immediately after each use to prevent food from caking on the parts of the mixer for easier cleaning and sanitizing.