Title Page
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Site conducted
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Conducted on
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Prepared by
PACE Critical Compliance
People Practices Putting People First Visit
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P1-CA-02<br>All employees are paid for all hours worked, including overtime, statutory <br>holiday pay, training, vacation pay, meetings and listening sessions etc.… to <br>comply with the required provincial legislation(s).
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P3-CA<br>All employees have valid authorization (i.e. work permit, study permit and/or <br>social insurance number) to work in the location based on provincial and federal <br>legislations.
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P4-CA<br>All minor workers are working as per provincial legislative minimums and <br>guideline.
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P6-a<br>Restaurant has a clear Safe, Respectful and Inclusive (SRIW) policy, <br>dedicated SRIW training program for crew and managers, and a <br>process/mechanism in place for crew and managers to report any <br>claims or concerns. Policy and reporting mechanism are <br>communicated to new hires within the first 3 days of on-boarding, <br>and are visible to crew and managers within the restaurant. <br>Reporting mechanism is displayed and includes Franchisee's <br>organization information, for raising concerns directly.
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P7-a<br>Restaurant has a clear Workplace Violence Prevention (WVP) policy, <br>dedicated WVP training program for crew and managers, video surveillance, <br>and a process/mechanism in place for crew and managers to report any <br>claims or concerns. Policy and reporting mechanism are communicated to <br>new hires within the first 3 days of on-boarding, and are visible to crew and <br>managers within the restaurant. Reporting mechanism is displayed and <br>includes Franchisee's organization information, for raising concerns <br>directly.
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P8<br>Restaurant has done at least one crew and manager listening survey in the <br>past 12 months, with an accompanying action plan.
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P8-CA-02<br>Restaurant has done at minimum of one crew and manager listening session <br>and one crew and manager focus group within the past 12 months with an <br>accompanying action plan.
Safety and Security
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HS1-CA<br>Emergency Exits/Fire Extinguishers: All emergency exits and fire <br>extinguishing equipment visible, accessible, operational and in good <br>condition.
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HS2-CA<br>Personal Protective Equipment (PPE):Personal protective equipment (e.g: face <br>shield, filtering apron, heat resistant & neoprene filtering gloves, oven mitts, hi-visibility vest) is accessible and in good condition and being used correctly.
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HS4-CA<br>Cooking Equipment Fire Suppression System: Restaurant has an <br>automatic, fixed fire suppression system(s) installed over the fryer and <br>grills. System in good condition and inspected and serviced by a qualified <br>service company at least every six months. A class F/K fire extinguisher is <br>present.
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5-CA-01<br>PM: Have weekly PM tasks and annual certification inspections for shake <br>& sundae machine, fryers and grills been completed and documented.
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HS6<br>Carbon Dioxide Tanks: CO2 (Carbon Dioxide) tank, beverage and <br>cylinder systems secured and in good condition.
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HS7<br>CO2 Alarm System: CO2 Detectors, warnings and equipment are installed <br>correctly and operational (Carbon Monoxide (CO detector) is not acceptable).
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FS1-CA<br>Restaurant is free of infestation and/or signs of active pest (animal / insect) <br>infestation in the restaurant building, adjoining corral and any area within <br>10 feet (3m) of the building.
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FS1-CA-01<br>Restaurant complies with local and provincial Food Safety regulations and <br>is not operating in conditions or situation which could be considered <br>immediate health hazard by local Health Department (which could lead to <br>an order for closure).
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FS2-CA<br>Internal temperatures of beef patties after cooking are at or above 160° F <br>(71° C).
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FS3-CA<br>The internal temperatures of raw poultry products after cooking are at or <br>above 165° F (74°C) or higher as per local requirements.
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FS4-CA<br>The internal temperatures of raw fish/seafood products after cooking are <br>at or above 160° F (71° C) or higher as per local requirements.
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FS5-CA<br>The internal temperatures of breakfast sausage after cooking are at or<br>above 160°F (71°C) or higher as per local requirements.
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FS6-CA<br>The internal temperatures of round eggs are at or above 155°F (68°C) and <br>have gelled yolks
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FS7-CA<br>The on-duty manager (or staff assigned to complete the checklist), is certified <br>in food safety and can demonstrate they have been trained on properly <br>completing the procedures on the Food Safety Daily Checklist and can take <br>corrective action.
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FS8-CA<br>Critical to food safety products (Potentially hazardous foods) are held within <br>code (primary and secondary shelf life)
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