Site inspection - meeting with Tom.
Kitchen facility consisting of: An upright double door cooler, Commercial Oven/Stove with fume hood, Mechanical Dishwasher (Low Temp.), and a double compartment 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 is to be kept on site at all time.
- Mechanical Dishwasher: Dishwasher not operational - request servicing asap. Tom will follow up and send email ensuring operational according to manufacturers specifications. Monitor sanitizer concentrations as per manufacturers specifications. Service as required.
- Sanitary Facilities: Acceptable.
- Food/chemical storage: All items are to be stored in designated areas. Food items/ingredients are to be kept separated from chemicals, etc.
- Pest Control: Monitoring is required to be conducted. Rodent proofing facility discussed.
- Sanitation: Facility is required to be kept clean and organized. Remove all/any unused items to free up space.
- Structurally: An effort is required to keep all surfaces in good repair.
- Food Safety Plan: General sign provided for posting.
As discussed, all user groups of 'public" events, serving, preparing or storing perishable food items - must obtain Fraser Health Approval prior to the event. Food organizer is to submit a Temporary Food Permit application form at least 2 weeks prior to the event.
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