Meeting with Mandy:
Currently operating at White Rock Elk's Kitchen 1469 George Street, Whiterock, BC. A new contract between the user and the hall has been signed for one year. This contract must be updated yearly for this facility to operate.
- Temperature Control: Monitoring is required to be conducted at all times. Temperature gauges, probe style gauge, is required to be on site at all times.
- Mechanical Dishwasher: Low Temp: (chlorine) Servicing
- Ensure all food contact surfaces are to be cleaned and disinfected after use or on a timely manner. (As discussed - 3-4 hours.)
- Wiping cloth storage: Cloths, used on food contact surfaces, are to be stored in a sanitizer at all times. - Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water.
- Manual Dishwashing procedures: sign posted.
- Food Storage: All items are required to be properly labelled. (CFIA requirements are required to be followed.) Production volumes and dates are also required to be recorded. All items are to be stored on site.
- Sanitary Facilities: Acceptable.
- Chemical Storage: All items are to be stored in designated areas, away from all food items.
- Staff Hygiene: Discussed. (ie: Hair restraint.)
- Sanitation: Facility is required to be kept clean and organized.
- Structural: Ongoing. Continue efforts to keep all surfaces in good repair.
- Pest Control: Monitoring is equired to be conducted. No signs/droppings noted this date.
- Garbage, Recycling and Composting Disposal: All items are to be stored in covered, rodent proof containers.
- Food Safe Training has expired. Refer to Violation Notes.
- Corporate Food Safety Plan and Sanitation Plan is to be kept on site for reference. Generic flowchart on site. Staff are required to be properly trained.
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