White Hall Day Care and Out of School Care Ltd. - Kitchen

Bleach sanitizer solution was at 50 ppm chlorine. Ensure all bleach sanitizer solutions are maintained at 100 ppm chlorine. Corrected during the inspection. Please use chlorine test strips to verify the sanitizer concentration.

A food thermometer was missing. Please obtain a probe thermometer to verify the internal temperature of cooked foods. Most foods should be cooked to a minimum internal temperature of 74C. Leftover foods should be reheated only once, to an internal temperature of 74C, to ensure safety. , , Serve foods within 30 minutes of preparation. Keep cold foods at 4C or below and keep hot foods at 60C or above using proper hot holding equipment., , *Donair was on the menu. Please provide information on the preparation and serving of donair meat.

The food handling permit was expired. Please renew.

An uncovered, dusty light fixture in the oven hood was located directly above food in pots. This poses a contamination risk. , , Clean the light fixture and fit it with a protective cover.