Day 085 - 08 Feb 95 - Page 60
1 A. The equipment?
2
3 Q. Yes.
4 A. It is as per the planned maintenance calendar.
5
6 Q. Just tell me how often?
7 A. It is different for each piece of equipment. A grill I
8 think is twice a week now that you would check the
9 temperature and time.
10
11 Q. So you do that less often?
12 A. Yes.
13
14 Q. You focus more on checking the end result?
15 A. Yes, we feel that is a better approach.
16
17 MS. STEEL: "The completed check list should show both the date
18 and time that the checks were made. The list must then be
19 kept on file with your weekly work in store." I have
20 forgotten what your post was?
21 A. Senior operations supervisor will do.
22
23 Q. How long were the store managers instructed to keep these
24 completed check lists?
25 A. They were just kept on file with their weekly work in
26 the restaurant and the weekly work was kept for, probably,
27 two years just due to space. The weekly work was just
28 financial, how much sales you took and birthday parties you
29 did and then on that because it was a good place to store
30 weekly information, you kept everything together like that.
31
32 MR. JUSTICE BELL: Do you know what the time limitation is on a
33 prosecution under the various food safety regulations? If
34 it is a magistrate court it is normally 6 months or 12
35 months, so within that period of time you would know if
36 were you in hot water over something or other.
37 A. That is right, yes. I believe there may be an
38 instruction on the daily product safety check list or in
39 previous manifestations that say to keep these for a couple
40 of years just in case, to be on the safe side.
41
42 MS. STEEL: How long are stores instructed to keep customer
43 complaints of sickness or something like that?
44 A. I think it is a similar length of time.
45
46 Q. A couple of years?
47 A. Well, I think you would normally expect to hear within
48 a year if someone had a problem. You would keep it a
49 little bit longer than that, so you would have a record of
50 the incident. But remember a copy would have been sent to
51 head office or somewhere else; there would not just be an
52 in-store copy.
53
54 Q. If a customer complained of sickness that letter would
55 automatically go to head office?
56 A. No. I was thinking if a customer came to them or rang
57 up. If a letter was sent to a restaurant would the letter
58 be kept, is that what you are asking?
59
60 Q. Whether it was made in writing or over the phone, whatever
