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.
- 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 to be conducted.
As discussed, all user groups of 'public" events, serving or preparing perishable food items - must obtain Fraser health Approval prior to the event.
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