Clearance Specials It's the second Saturday in December. The 40-person office party just sat down, there's slush on the mat by the back door, and the pass is calling for side plates. There aren't any. They're stacked in a bus tub behind a dish machine that's still grinding through a rack it should've finished ten minutes ago.
That bus tub is what a holiday kitchen checklist is for. Ovens take the blame for slow tickets, but party nights usually stall at the dish pit first.
Quick answer: A holiday kitchen checklist should cover dish capacity first, oven capacity second and table space third, because plates run out before ovens do. Black Friday falls on 27 November this year, so check your building's power and your province's dishwashing rules before the sale prices land.
Be honest with this one. Tick everything that happened at least once.
✅Servers waited at the pass for clean plates
✅Dirty racks ended up on the floor or a chair
✅Full trays sat on top of the oven waiting for a free rack
✅Someone plated on a cutting board balanced over a sink
✅A new piece of kit arrived and the plug didn't fit
What your ticks are telling you
Kitchen Planning Tip: Time a rack from the moment it goes into the dish machine until it's unloaded and back in rotation. The spec-sheet cycle time only counts the wash, so your test night shows you the gap between the two.
|
Province |
Hot-water machine |
Where it's written |
|
Ontario |
Wash water 60 to 71°C; sanitizing rinse at least 82°C for 10 seconds, or a chemical rinse; wash and rinse thermometers you can read. A machine certified by NSF for commercial use is exempt from these specifics. |
O. Reg. 493/17, s. 20 |
|
Alberta |
Wash at least 60°C; final rinse at least 82°C at the manifold for 10 seconds. Chemical machines: chlorine 100 ppm at 13°C or warmer, or quats 200 ppm above 24°C |
Food Regulation AR 31/2006, s. 28(2), with the AHS Dishwashing Requirements |
|
British Columbia |
The regulation sets an outcome: wash and sanitize in a way that removes contamination. BCCDC guidance accepts a reading of 71°C or more at the dish surface, taken with a maximum-registering thermometer or heat label |
B.C. Reg. 210/99, s. 17 and s. 24; BCCDC warewashing guideline |
|
Quebec |
Provincial guidance: wash at least 60°C, rinse at 82°C or higher |
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