Health Unit
To begin with, when we take on any new location we contact the local health unit to arrange a tour of the facilities and discuss with them what type of service we will be providing and the menus that we will be implementing. Their input at this stage and throughout the life of the contract ensures that we meet all the standards set out in their regulations.

Readiness/Quality Checklist
The manager on duty will check to ensure that the cafeteria operation is ready to serve. By thoroughly inspecting these different areas our customers will be assured that the physical aspects of the cafeteria are maintained to a high standard. Please see example on following pages.

Taste and Temperature Checklist
Another important quality control performed by our manager is checking to ensure that critical food areas have been checked for proper temperatures and taste. This testing maintains consistent quality and taste for our customers and it helps us to identify a problem so that it can be rectified before meal time.

Visitation Report
Our off site management will inspect our food operations regularly, often without notice to our site management team. They will be checking a cross section of things such as staffing levels, sanitation, customer services, food preparation and presentation. These reports are used to evaluate the performance of our location management.

Customer Comment Cards
This is an important tool for getting valuable customer feedback on where we are doing well and areas that require improvement. These cards are available in the cafeteria everyday. We also set up Customer Feedback days throughout the year, write a summary of the data gathered and share it with our customers.

Other Activities Contributing to Quality
Click on the following links to learn more about our purchasing policies and staff training.

• Purchasing Quality Control
• Training