- Premises processes pita bread (assorted varieties) and pita chips (assorted flavours). Frozen prepackaged baklava is stored on-site - no processing.
- Handwash stations provided with hot and cold running water, liquid soap and papertowels.
- Staff wear hair restraints (hairnets and beard nets) and uniforms and/ or aprons in production areas.
- Cooler: 4 deg C (yeast storage)
- Chest Freezers: -19 deg C to -22 deg C (frozen baklava)
- Dry ingredient storage area appears satisfactory. Storage area is organized, dry ingredients are protected from contamination.
- Quats based sanitizer used for sanitizing food contact surfaces and equipment. Follow manufacturer's directions for use.
- Sanitation staff on-site demonstrated how to mix 200-400 ppm Quats sanitizer.
- Quats tests strips available to verify sanitizer concentration.
- General sanitation of premises appears satisfactory.
- Regular pest control services provided by Orkin.
- Pest control service reports are now only provided electronically to the operator. Operator to submit latest pest control report to FH for review.
- Operator reports no recent pest activity. Continue to monitor for pest activity and report new and/ or increased pest activity to your pest control company.
- Follow all recommendations provided by your pest control company.
COVID-19 PRECAUTIONS
**Refer to https://www2.gov.bc.ca/gov/content/health/about-bc-s-health-care-system/office-of-the-provincial-health-officer/current-health-topics/covid-19-novel-coronavirus for updates to ORDERS issued by the Provincial Health Officer (Pursuant to Sections 30, 31, 32, and 39(3) of the Public Health Act).**
Provincial Health Officer ORDER Issued May 14, 2020 to all EMPLOYERS:
- Employers are required to establish a COVID-19 Safety Plan.
- Resources for developing a COVID-19 Safety Plan are available at https://www.worksafebc.com
1. You must post a copy of your COVID-19 Safety Plan on your website, if you have one, and at your workplace so that it is readily available for review by workers, other persons who may attend at the workplace to provide services and members of the public.
2. You must provide a copy of your COVID-19 Safety Plan to a health officer or a WorkSafeBC officer, on request.
*Operator has implemented measures to help curb the transmission of COVID-19 inside the premises; however, no document in place. Develop a COVID-19 Safety Plan per PHO ORDER issued on May 14, 2020 to all Employers.
- Measures in place:
- Educational signs posted in common areas. Translated information available.
- Operator states that ongoing education and notices are communicated to employees via text messaging. Translations available for employees who understand different languages.
- Regular check in with employees (one-on-one) is conducted by operator to emphasize ongoing COVID-19 education.
- Premises has its own drivers. Drivers are provided with wipes and sanitizer to clean and sanitize high touch surfaces (steering wheel, seats, doors, gears, etc.) before and after each shift. Drivers also provided with sanitizer to sanitizer bread baskets. Contactless delivery.
- Shifts are generally in cohorts. Shifts are staggered so that staff arrive and leave a different times.
- Operator manages shifts - generally only 1 employee on break. If 2 employees are on break at the same time, 1 is assigned to staff room, the other to lobby.
- Employees must wear masks in the premises.
- Operator created 3 "mask stations" to allow for physical distance at the start and end of shifts.
- Operator has implemented a "no visitor" policy (except for regulatory agencies) at this time. Visitors (regulatory agents) are screened prior to entry. Mask and handwashing policies are reviewed with visitors at time of entry.
- Operator installed a mechanical (rotating) collection table in packaging area to facilitate physical distancing in packaging areas.
- Operator states that an additional employee has been assigned to address increased cleaning and sanitizing frequency due to COVID-19. Cleaning schedule and checklist available. High touch surfaces in the facility have been identified.
- Plastic curtain section dividers have been tied back in low risk areas to minimize "high touch" surfaces.
- Office space - only same 2 employees have access. Desks are spaced >2 metres apart to accommodate adequate physical distance.
- Fans used in processing area - operator demonstrated that fans do not blow directly on or towards employees. (Fans are used in oven/ cooking area to cool ambient temperature).
- Employees are assigned lockers and for personal belongings. Coats/ bags are hung on common hooks in change room. Shoes are stored in common area.
**Discussed with operator to provide and/ or designate hooks/ storage areas for individuals so that staff are not sharing common hooks/ storage areas/ totes. Discussed with operator to plan for fall/ winter when staff may have additional outerwear gear and footwear - additional storage for personal effects may be required to avoid staff sharing common spaces.
Note: Approximately 25 employees total, 7 employees per shift. |