- Temperature Control: Monitoring is required to be conducted of all CCP's.
- Manual Dishwashing: Chlorine solution. Manual Dishwashing sign provided.
-> Wiping cloth storage discussed. Cloths are to be stored in a sanitizer, completely submerged, at all times. Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water. Use test strips to measure the concentration of sanitizer.
- Food Storage: Ok. Ensure all food/ingredients are kept stored in covered, food grade containers.
- Chemical storage: Ok.
- Sanitary Facilities: Ok.
- Staff Hygiene: Discussed.
- Sanitation: Cleaning of hard to reach areas (ie: below/under equipment, cook area, etc) is to be conducted on a regular basis.
- Garbage, Recycling and Composting Storage: Items are to be kept stored in covered, rodent proof containers.
- Pest Control: Monitoring is required to be conducted.
- Food Safe trained staff are present on site.
- Food Safety Plan and Sanitation Plan are to be kept on site. Information previously submitted.
- COVID Safety Plans are required to be onsite and posted on your website. Please refer to the attached link. Any questions in regards to COVID Safety Plans in your restaurant, please contact WCB at (604)276-3100.
https://www.worksafebc.com/en/about-us/covid-19-updates/covid-19-returning-safe-operation/restaurant-cafes-pubs
FHA Order previously issued on March 12, 2020 has been rescinded.
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