Kitchen facility consisting of: Upright double door refrigeration unit, Commercial oven stove and commercial oven grill w vent hood, "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 noted on refrigeration uniit.
- Manual Dishwashing: 4 Step Method - Sign provided. Chlorine Bleach is to be kept on site at all time.
- Sanitary Facilities: Acceptable.
- Pest Control: Monitoring is required to be conducted. No signs noted this date.
- Sanitation: No concerns noted. Facility is to be kept clean and organized.
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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