Hall Kitchen facility consisting of: Upright Refrigeration Unit, two domestic stoves, 3 compartment sink, a hand wash sink and mop sink.
- Temperature Control: Fridge temperature is to be maintained at or below 4 C. Monitor and adjust as required.
*Temperature gauge is to be kept securely fastened, inside all refrigeration units, for monitoring of any user group. Replace asap!
- Manual Dishwashing: 4 Step Method - Sign provided. Chlorine Bleach is to be kept on site at all time.
- No food storage on site.
- Sanitary Facilities: Provide single use towels, in side a dispenser, at the handsink.
- Pest Control: Monitoring is required to be conducted. No signs noted this date.
- Sanitation: Kitchen/prep areas are to be kept clean and organized. Do not store unwanted/unused items on site.
As discussed, all user groups of 'public" events, serving or preparing perishable food items - must obtain Fraser Health Approval prior to the event. A Temporary Food Vendor Application is required to be submitted.
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