Margaret Vidal Court - Holding Kitchen:
- All food preparation is conducted at the Kin Village Kitchen (5410 - 10 Ave, Delta, BC) via Compass Group.
Food is brought over - hot held - served. (Dinner service only) Clean up is conducted on site, no leftovers are permitted.
- Facility consists of: an upright fridge, small freezer, domestic stove and canopy, two compartment sink, a hand sink, hot holding unit and a mechanical dishwasher. (High Temperature)
- Temperature Control: No concerns noted this date. Gauges noted. Temperature audits are being conducted and recorded.
- Mechanical Dishwasher (High Temp) = Ok.
-> Ensure all food contact surfaces are washed and sanitized after use. (ie: On-site or at Kin Village)
- Wiping cloths storage discussed. Use 200ppm Quats solution and make as per manufacturer's instructions. Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer. e: are to be kept stored in a sanitizer at all times.
- Food/Chemical Storage: Ok.
- Sanitary Facilities: Ok.
- Staff hygiene discussed.
- Structurally: Countertop strip behind hot holding table requires securing.
- Garbage, Recycling and Organic Waste: recommend nightly removal. Ensure all items are being stored in covered, rodent proof bins.
- Pest Control: Monitoring is required to be conducted. No signs noted this date.
* Facility is clean and organized. Keep it up.
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