2024 PACE Critical Compliance

Title Page

Site conducted
Conducted on
Prepared by

PACE Critical Compliance

People Practices Putting People First Visit

P1-CA-02 All employees are paid for all hours worked, including overtime, statutory holiday pay, training, vacation pay, meetings and listening sessions etc.… to comply with the required provincial legislation(s).
P3-CA All employees have valid authorization (i.e. work permit, study permit and/or social insurance number) to work in the location based on provincial and federal legislations.
P4-CA All minor workers are working as per provincial legislative minimums and guideline.
P6-a Restaurant has a clear Safe, Respectful and Inclusive (SRIW) policy, dedicated SRIW training program for crew and managers, and a process/mechanism in place for crew and managers to report any claims or concerns. Policy and reporting mechanism are communicated to new hires within the first 3 days of on-boarding, and are visible to crew and managers within the restaurant. Reporting mechanism is displayed and includes Franchisee's organization information, for raising concerns directly.
P7-a Restaurant has a clear Workplace Violence Prevention (WVP) policy, dedicated WVP training program for crew and managers, video surveillance, and a process/mechanism in place for crew and managers to report any claims or concerns. Policy and reporting mechanism are communicated to new hires within the first 3 days of on-boarding, and are visible to crew and managers within the restaurant. Reporting mechanism is displayed and includes Franchisee's organization information, for raising concerns directly.
P8 Restaurant has done at least one crew and manager listening survey in the past 12 months, with an accompanying action plan.
P8-CA-02 Restaurant has done at minimum of one crew and manager listening session and one crew and manager focus group within the past 12 months with an accompanying action plan.

Safety and Security

HS1-CA Emergency Exits/Fire Extinguishers: All emergency exits and fire extinguishing equipment visible, accessible, operational and in good condition.
HS2-CA Personal Protective Equipment (PPE):Personal protective equipment (e.g: face shield, filtering apron, heat resistant & neoprene filtering gloves, oven mitts, hi-visibility vest) is accessible and in good condition and being used correctly.
HS4-CA Cooking Equipment Fire Suppression System: Restaurant has an automatic, fixed fire suppression system(s) installed over the fryer and grills. System in good condition and inspected and serviced by a qualified service company at least every six months. A class F/K fire extinguisher is present.
5-CA-01 PM: Have weekly PM tasks and annual certification inspections for shake & sundae machine, fryers and grills been completed and documented.
HS6 Carbon Dioxide Tanks: CO2 (Carbon Dioxide) tank, beverage and cylinder systems secured and in good condition.
HS7 CO2 Alarm System: CO2 Detectors, warnings and equipment are installed correctly and operational (Carbon Monoxide (CO detector) is not acceptable).

undefined

FS1-CA Restaurant is free of infestation and/or signs of active pest (animal / insect) infestation in the restaurant building, adjoining corral and any area within 10 feet (3m) of the building.
FS1-CA-01 Restaurant complies with local and provincial Food Safety regulations and is not operating in conditions or situation which could be considered immediate health hazard by local Health Department (which could lead to an order for closure).
FS2-CA Internal temperatures of beef patties after cooking are at or above 160° F (71° C).
FS3-CA The internal temperatures of raw poultry products after cooking are at or above 165° F (74°C) or higher as per local requirements.
FS4-CA The internal temperatures of raw fish/seafood products after cooking are at or above 160° F (71° C) or higher as per local requirements.
FS5-CA The internal temperatures of breakfast sausage after cooking are at or above 160°F (71°C) or higher as per local requirements.
FS6-CA The internal temperatures of round eggs are at or above 155°F (68°C) and have gelled yolks
FS7-CA The on-duty manager (or staff assigned to complete the checklist), is certified in food safety and can demonstrate they have been trained on properly completing the procedures on the Food Safety Daily Checklist and can take corrective action.
FS8-CA Critical to food safety products (Potentially hazardous foods) are held within code (primary and secondary shelf life)