The Bro'Kin Yolk Canmore

Some of the chicken is cooked sous-vide. No sous-vide plan has been submitted. Please provide sous-vide plan, including how long it takes the chicken to reach the temperature of the water bath and how long it stays in the water bath once it reaches that temperature.

Min/max water-proof thermometer is not being used to confirm the dishes are reaching at least 71C at dish level. Use thermometer to confirm temperature at dish level.

There were still some fruit flies, particularly in the dishpit area. Ensure facility is kept clean and continue to work with pest control company to get rid of the fruit flies. At time of inspection, there was some used oil in open containers and a garbage can with residual debris/juices in the bottom. Need to ensure these are removed at end of day to prevent flies.

There is a leak from the ice machine. Repair leak to help prevent fruit/drain flies and to prevent a slipping hazard.

Cleaning is still needed of the floor along the wall in the front and back kitchen areas, as well as the floor of the walk-in-cooler. the mats in the dishwashing area also need cleaning. , , These areas/items are to be cleaned.