Site visit. No changes to services provided and operational procedures.
Commercial Grade Kitchen facility consisting of: Upright Refrigeration Units (2), Commercial Oven/Stove, Mechanical Dishwasher (Low Temp.), 3 compartment sink and a hand wash sink.
- Temperature Control: Fridge temperature is to be maintained at or below 4 C. Monitor and adjust as required.
*Temperature gauges are to be kept securely fastened, inside all refrigeration units, for monitoring. Replace asap!
- Manual Dishwashing: 4 Step Method - Sign posted. Chlorine Bleach to be kept on site at all time.
- Mechanical Dishwasher: If utilized, monitor sanitizer concentrations as per manufacturers specifications. Service as required.
- Sanitary Facilities: Acceptable.
- Pest Control: Monitoring is required to be conducted. Rodent proofing facility discussed.
- Sanitation: Clean and organize facility. Remove all unwanted items to free up space and reduce clutter. Clean the inside of the upright fridges, behind the upright fridges and underneath the ovens.
As discussed, all user groups of 'public" events, serving or preparing perishable food items - must obtain Fraser Health Approval prior to the event.
|