Canada Food Safety QA

Q1. Are employees correctly washing their hands when necessary?

Q2. Are handwash sinks accessible, stocked appropriately, in good repair, and equipped to provide water at a minimum of 100°F (38°C), with a handwashing sign posted

Q3. Are disposable gloves used to reduce the risk of cross contamination of ready-to-eat foods?

Q4. Are food-contact surfaces; equipment, utensils and cutting boards properly cleaned: washed, rinsed, sanitized, air-dried and stored to prevent cross contamination?

Q5. Are non-food-contact surfaces; floors, walls, ceilings, including equipment (e.g. gaskets, vents, HVAC, and exhaust hoods) clean?

Q6. Are all areas and equipment listed on the Master Cleaning Schedule? Is the Master Cleaning Schedule available and complete?

Q7. Are the red sanitizer buckets/spray bottles available where all food is prepared/served, at the correct quaternary ammonium concentration of 200-400 ppm with wiping cloths stored inside the red bucket?<br>Check a minimum of two red sanitizer buckets/spray bottles.

Q8. Is the high-temperature dish machine sanitizing at the required minimum surface temperature of 160°F (71°C) or is the low temperature dish machine at the required sanitizer concentration? Is the Dish machine log available and completed?

Q9. Is the three-compartment sink stocked appropriately, in good repair, and equipped to provide wash water at a minimum of 113°F (45°C) and sanitizer at the correct quaternary ammonium concentration of<br>200-400 ppm?

Q10. Are all sanitizer dispensers equipped to provide quaternary ammonium concentration at 200-400 ppm? Is the Sanitizer Dispenser log available and completed?

Q11. Is raw, unwashed produce washed prior to use in a clean and sanitized food preparation sink?

Q12. Are hot Ready-to-Eat PHF foods at ≥140°F (60°C)? Check at least 2 hot Ready-to-Eat PHF for each hot holding equipment/service area. Are the logs available and in use?

Q13. Are cold Ready-to-Eat PHF foods at ≤40°F (4°C)? Check at least 2 cold Ready-to-Eat PHF in each refrigerator/service station/air screen/Grab-n-Go unit. Are the logs available and in use?

Q14. Are foods being cooled to 68°F (20°C) within 2 hours and finally cooled to ≤40°F (4°C) within 4 hours in the storage refrigerator? Check Cooling log to identify cooling/cooled foods from current/previous day.

Q15. Are receiving temperatures documented with corrective actions?

Q16. Are foods being thawed/slacked according to the standard?

Q17. Do the refrigerators/freezers/air screen and Grab-n-Go equipment have working internal hanging thermometers with logs available and completed for either a manual or automated process?

Q18. Are all foods stored in refrigerators arranged to keep raw (PHF) food and unwashed produce separated from Ready-to-Eat food?

Q19. Are all foods and single-use articles stored to prevent cross contamination in refrigerators/freezers, dry storage, preparation and service areas?

Q20. Are (PHF) foods cooked/reheated to the minimum internal temperatures/times? Are the logs available and in use?

Q21. Is there at least a manager or employee present at the time of the inspection with a current (not expired) TrainCan ADVANCED.fst Certification or other approved certifications?

Q22. Have all of the food safety violations been addressed from the previous Regulatory and/or third party inspection? (e.g., Health Department, Third Party food safety audit, any line of business regulatory<br>requirement)

Q23. Are managers and employees aware of what action to take if they have a foodborne illness and/or vomiting and diarrhea?

Q24. Is smoking, eating, drinking, tobacco use or chewing gum observed only in designated area?

Q25. Is the location free from any physical evidence of pests (e.g., rats, mice, cockroaches, flies, droppings)?

Q26. Are foods stored in refrigerators/freezers accurately labeled and not expired?

Q27. Are digital thermometers available, accurate and sanitized prior to testing internal food temperatures?

Q28. Is the Food Allergy policy and visual aid displayed?

Q29. Are food-contact surfaces; equipment, utensils and cutting boards in good condition?

Q30. Are all employees and visitors wearing approved hair restraints (e.g., hat or visor & hairnet or hairnet) and clean uniforms?

Q31. Are all employees and visitors following the jewelry standards?

Q32. Are personal belongings stored in designated area(s) (Employee locker/break room or labeled bin) according to the standard?

Q33. Is the Consumer Advisory for raw or undercooked foods available in the menu, on a menu board, or on table tents where raw or undercooked foods are being served?

Q34. Are nonfood-contact surfaces; equipment, floors, walls and ceilings in good repair?

Q35. Are all lighting sources properly shielded in areas where food, service utensils and equipment are stored or prepared?

Q36. Are foods stored in dry storage not expired?

Criteria Not Met