Routine check of kitchen near main hall on ground level of South Delta Rec Center.
Kitchen is mainly used for private events (staff lunch and private hall rentals with no paid caterer/food made by volunteers of private group). These types of uses do not require Fraser Health approval.
The Food Premises Regulation applies to food made for the public.
***Food caterers require a food permit and if there is food for the public (ie public events), a food permit is required (organiser to submit a temporary food permit application to Fraser Health - no fee).
Contact the undersigned/Fraser Health if there are any questions.
Inspection:
- Kitchen is equipped with two fridges, stove/grill, mechanical exhaust, triple sink, hand sink, and commercial dishwasher.
- Both coolers are at 4 C/40 F today.
- *** Recommend providing accurate indicating thermometers to verify temperatures.
- Hand sink has hot/cold water, liquid soap, and paper towels in dispenser.
- Dishwasher not checked today. It appears to be a low temperature dishwasher (chlorine final rinse used to sanitize) and manual is available.
- Use dishwasher as per manual and verify dishwasher is providing a final sanitizing rinse of 50ppm chlorine when in use.
- Note: Dishwasher is not required for events where single use only (disposable) utensils, cups, and plates are used for the public. Utensils can then be washed and sanitized manually in sinks.
- Utensils and food contact surfaces (counters etc.) are to be washed, rinsed, sanitized (use 1 tsp plain domestic bleach in 1 liter of water or 100-200ppm chlorine), and air dried prior to use.
- Cleaning - clean kitchen prior to next use by caterer or for public events.
- ***Wooden counter edges - seal so they are impervious to moisture and easier to clean.
- Pest control - monitoring is being done and monthly contract in place.
Check with Fraser Health prior to any future renovations or changes to the dishwasher.
Inspection carried out with Facility Operations Supervisor.
Signature not required.
Copy of report to be emailed to operator. |