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Analysis of Canoe Restaurant in Pasadena - Assignment Example

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The paper "Analysis of Canoe Restaurant in Pasadena" describes Canoe offers the best opportunity for doing business, with its state of the art facilities and spacious kitchen and technological advancements. Canoe is a restaurant that could in the future be the most profitable if it becomes well managed…
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Analysis of Canoe Restaurant in Pasadena
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"Analysis of Canoe Restaurant in Pasadena"

Download file to see previous pages As a prerequisite for sale contacts, completion of the Canoe restaurant was necessitated and paramount. The Los Angeles restaurant grading ordinance got formulated to monitor, evaluate and recommend restaurants particularly on their food handling methods, preparation and storage regulations (Hutter 15).
The grading ordinances have enabled customers, and authorities to achieve peace of mind in terms of food quality and health (Hutter 20). After inspection of the Caneo restaurant, I wish to give the inspection report as follows: First, the restaurant assistants were reluctant to observe some basic food handling procedure; Failure to clean and sanitize the instruments used for chopping foodstuff. The kitchens chopping instrument gets used on different kinds of food, for example, beef and chicken. This increases the risks of food contamination for both customers and the workers. Secondly, the chef, his assistant and the entire kitchen staff had a set of complete protective wear although none of them had hair nets. This increases the possibility of foreign material such as hair strands to drop in the food and thus contaminate it.
The refrigerator content is not labeled clearly. This makes it confusing for the chefs to pick the right ingredients for the preparation of menus. Some of the kitchen units do not contain thermometers for measuring the exact temperature of food to prevent them from contamination. There is also laxity in food handling; foods do not get wrapped but instead get left to open air. This too increases the possibility of contamination. Finally, lack of maintaining the required kitchen temperature from the required optimum temperature hinders proper food storage. However, Canoe restaurant demonstrated positive results in kitchen practising habits. First, there is a high level of cleanliness maintained in terms of personal hygiene, equipment, clothing and the kitchen surroundings. An excellent grading result depends on the perfection of the restaurants’ staffs’. The chef gets tasked with the ability and skills to ensure perfect food handling, storage and preparation (Hutter 26). ...Download file to see next pagesRead More
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