Comments: Routine inspection conducted today. Facility
is clean and well maintained. All cold holding protective
temperatures are in compliance with the Health requirements
â‰¤ 4Â°C. 200 ppm quat surface
sanitizer is available. Protective temperature records are
Cooking and Reheating of Potentially Hazardous
Ensure reheated soups reach an
internal temperature of 74Ã°C prior to storing
in the hot holding units. Thoroughly mix the produce and
use a probe thermometer to confirm proper reheating
temperature has been achieved.
This facility has been given a "Moderate" hazard rating.
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Not affiliated with VIHA or Island Health. Data is retrieved from public records.