Routine check and file update.
Facility open Monday to Friday, year round with the exception of some Stat holidays. Mostly for before and after school care.
Snacks/foods served (eg. oatmeal, chicken noodle soup, crackers, fruit, vegetables, etc.).
Other foods served on occasion (sloppy joes, chicken stir fry).
Kitchen is also used as site for food donation storage and pick up (ie bakery bread, other groceries, etc.)
Domestic fridge and small bar fridge - both are keeping food at 4C / 40F or colder.
Fridges have indicating thermometers - keep temperature records.
No food prep during inspection.
Hand washing station - hot/cold water, liquid soap, and paper towels provided.
Food safety plan is posted. Reviewed.
For produce - wash in cleaned and sanitized sink unless produce is pre-washed and ready to eat.
Program Coordinator states has Food Safe Level 1 certificate and at least one person per shift has Food Safe certificate (or equivalent) if Coordinator is away.
Check expiry dates on certificates and renew or take Refresher course prior to expiry.
Sanitizer - reviewed procedures for use of sanitizers/disinfectants. Follow directions on the label, including if a potable water rinse is needed for food contact surfaces.
Domestic plain chlorine bleach is available (use 1/2 to 1 tsp bleach in 1 liter water) and make fresh daily (should be 100 - 200ppm chlorine as per color change on your test strip).
Sanitation plan - poster is posted.
Cleaning - follow a written routine cleaning schedule.
Pest control program is in place. No obvious signs of pests.
Licensed pest control contract for building.
Check for any gaps or holes where pests may enter. ***SEAL gap under main door as discussed.
If there are any changes /renovations proposed for this kitchen, contact Fraser Health for approval of Construction /Floor Plan. An additional sink may be required.
Signature not required. Copy of report to be emailed to the Program Coordinator. |