Kitchen facility consisting of: Upright double door refrigeration unit, Commercial oven stove and commercial oven grill, "Asko" mechanical dishwasher and a single compartment 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 the refrigeration unit for monitoring by user groups. Provide asap!
- Manual Dishwashing: 4 Step Method - Sign provided. Chlorine Bleach is to be kept on site at all time.
- Sink leak ? Monitor - make repairs as required.
- Sanitary Facilities: Acceptable. Single use towels are to be kept stored inside dispensers - easily accessible to handsink.
- Pest Control: Monitoring is required to be conducted. No signs noted this date.
- Sanitation: Facility is to be kept clean and organized. Store all items in designated areas. (ie: Food contact implementss/rolls of towels/chemicals, etc)
Please note, any regulated Food Premises operating out of this location would require sink upgrades to ensure the existing facility meets the current requirements. Currently, the kitchen only has a "one" compartment manual dishwash sink.
As discussed, all user groups of 'public" events, serving or preparing perishable food items - must obtain Fraser Health Approval prior to the event.
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