Employees wash their hands with soap and warm water before starting work, immediately after using washroom, any time needed to prevent cross-contamination
Employees wearing clean outer garments
Hair of employees is properly confined
Employees in good health with no open cuts or sores
Clothing and personal effects stored away from products in a proper manner
Toilet facilities, both public and staff are clean, well maintained and in proper working order
Self closing doors for toilet and dressing room working properly
Toilet tissue dispensers full. Sanitary napkin disposal unit available.
Single service soap and towel dispensers operable and full
Ventilation provided and in proper working order
Separate hand washing basin in each area with required supplies
All sinks are fully operable with hot and cold water at each faucet
All sinks drain properly. Floor drains and sink in good order
Plumbing in good repair
Floors clean, well maintained and in good repair
Walls, ceilings and windows clean. Well maintained and in good repair
Adequate lighting and ventilation provided throughout the facility
Light fixtures have approved safety covers
Exhaust ventilation filters are clean and well maintained
Food contact surfaces washed, rinsed and sanitised before using, at least every 4 hours when not in use
Non-Food contact surfaces visibly clean and in good repair
All equipment (i.e.) stoves, grilld, refrigerators, tables, sinks, ect. cleaned and well maintained
Inoperable equipment has been repaired, replaced, or removed from facility
- hand washed in a two or three compartment sink (wash-rinse-sanitise)
- dish washing machine warewashing (low temp rinse water) with chemical sanitiser in solution
- dish washing machine warewashing (high temp rinse water) reaches at least 179F/82 degrees for 10 seconds
Single service utensils are properly stored and dispensed
All multi-service utensils are clean, properly stored, maintained and dispensed
Damaged or unapproved utensils have been repaired or replaced
High-temp dish machines minimum washing temp of 151°F/66°C rinse temp 179°F/82°C for 10 seconds
Low-temp dish machine minimum wash and rinse temp of 130°F to 150°F/50°C to - 66°C. with chlorine sanitizer solution at a Minimum 100ppm.
Manual sink ware washing minimum wash, rinse, sanitizing sink water temp 11 3°F/45°C.
Sanitizing solution minimum chlorine 1 00mg/L; Quat. 200mg/L; or Iodine 12.5 – 25mg/L (ppm) Soak for 2 minutes
Pocket thermometers and sanitizer test kit readily available to verify temperatures and concentrations.
Wiping clothes clean, sanitized, stored and maintained properly
Trash containers are lined with insect and vermin-proof disposable plastic bag at all times.
Plastic bags are tied before being placed in outside trash bin. Bin lids are kept closed.
Outside premises and refuse areas are clean, sanitized, illuminated by light and well maintained.
Frequency of garbage removal adequate to maintain premises in a sanitary condition.
Adequate protection against the entrance of insects, vermin, rodents, dust and fumes.
Outside doors and screen doors are self-closing and closures are in acceptable working order.
Keep all areas free of debris, moisture, and visable soil and well lit.
Working with a licensed pest control company.
Food is purchased ONLY from approved sources
Food is inspected when received and found to be free from contamination, adulteration, and spoilage.
Frozen food is received and stored at -18°C/0°F or colder
Refrigerated food is received and stored at 4°C/40°F or colder
All food is stored a minimum 6” off the floor and 2”away from the walls
All food is labeled, dated and stored in leak proof packaging or food grade containers
All food is protected from dirt, unnecessary handling, over-head leakage and other forms of contamination
Prepared and ready to eat food are stored above and away from raw foods
A thermometer, accurate to 1 °C/2°F, is provided either as an integral part of the refrigerator / freezer (outside dial) or is located inside each unit at its warmest spot (usually at the point of access)
An accurate thermometer, approved for measuring food temperatures, is readily available and is being used to verify internal food temperature on a daily basis
Restrooms are not used for storage of food, equipment or non-washroom supplies
All paper products are stored in a manner so as to protect them from contamination
Thawing of food using one or more of the following acceptable methods:
Thawed food items must not be refrozen. Cooked or processed foods may be refrozen
Separate raw foods from ready-to-eat foods during storage and handling
Maintain separation of ready-to-eat foods from raw foods during preparation and from surfaces and utensils
Food handlers use proper utensils to minimize direct hand contact with raw, cooked or prepared foods
Hands are properly washed before and after handling food
Foods are cooked to minimum internal temperatures:
Holding hot foods at a minimum 140°F/60°C and cold foods at a maximum 5°C/40°F
Cool from 60°C to 20°C or less in 2 hours and from 20°C to 4°C or less in 4 hours for a total of 6 hours
Reheat food to a minimum 74°C/165°F within 2 hours. Hold at minimum 60°C/140°F
Unpackaged food, which have been served or returned are discarded
All food is protected from potential contamination
Foods are dispensed and/or disposed in an approved manner
High acid food are prepared and stored in corrosion resistant containers and equipment