- Site Visit. No changes to services provided and/or operational procedures.
- Temperature Control: Fridge temperature is to be maintained at or below 4 C. Monitor and adjust as required.
- Provide temperature Gauge: *Temperature gauge is to be kept securely fastened, inside all refrigeration units, for monitoring.
- Manual Dishwashing: 4 Step Method - Chlorine Bleach is to be kept on site at all time.
- Mechanical Dishwasher: Low Temp - chlorine. If utilized, monitor sanitizer concentrations as per manufacturers specifications and change on routine basis. Service as required.
- Sanitary Facilities: Acceptable.
- Pest Control: Monitoring is required to be conducted. No concerns noted this date. Ensure door sweeps, on exterior doors, are kept in good repair.
- Sanitation: Clean and organize kitchen, prior to any public events. (ie: top of frisdge, remove racks, broken handles, etc) Store all incompatible items outside of kitchen facility. (ie: sports equipment, etc)
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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