At each of our locations, staff strictly monitor the temperatures of the refrigerators and freezers where the ingredients are stored. Before using any ingredient, staff inspect the packaging for tears and other damage and check the ingredient's temperature to ensure that no deterioration in the ingredient's freshness has occurred.
To prevent grime, germs, and other contaminants from spreading around the store, some specialized cleaning equipment is designated only for specific parts of the store. Meanwhile, common pieces of cleaning equipment are color coded to ensure they are used only in specific areas. For example, pink cloths are used only for wiping areas that come in contact with food, while green cloths are used for wiping all other areas (e.g. chairs and doorknobs). Every store is cleaned and disinfected at least every two hours to ensure it remains clean at all times. To prevent germs from spreading from kitchen equipment to the sink area, all items are scrubbed clean with a dishwashing brush that is hung from a hook after every use.
Because different cleaning liquids are used for different purposes, each liquid is stored in a designated container and diluted at a designated ratio before being used. Staff ensure that each liquid is used up or discarded by its expiry date.
We also periodically commission third parties to conduct health inspections, as well as bug and pest control.