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The long-term care facility is a four-storey building housing 128 residents. The dietary department is managed by a Food Service Manager, while a Registered Dietitian visits the home every Tuesday and Friday to check in with residents and provide nutritional support. The staffing in the dietary department includes two cooks: an early cook who works from 6:30 a.m. to 2:30 p.m., and a late cook who works from 10:00 a.m. to 6:00 p.m. Dietary aides are assigned based on floor levels and shifts. For the first and second floors, dietary aides work from 7:00 a.m. to 3:00 p.m. The third floor has a dietary aide working from 6:30 a.m. to 2:30 p.m. In the evening, dietary aides are assigned to all four floors, working from 4:00 p.m. to 7:00 p.m. Additionally, a pot washer is on duty from 11:00 a.m. to 7:00 p.m.

The meal and snack times

BF 8:30 am

AM snack 10:15 am

L 12:00 pm

PM snack 2:00 pm

S 5:00 pm

HS snack 7:00 pm

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The home receives food and supply deliveries four times a week—on Mondays, Tuesdays, Thursdays, and Fridays—from three main suppliers: Sysco, Canada Bread, and Agropur. Dairy products from Agropur are delivered on Mondays and Thursdays, while bread items from Canada Bread arrive on Tuesdays and Fridays. Sysco orders are placed on Mondays and Wednesdays, with deliveries scheduled for Tuesdays and Thursdays. Responsibilities for storing incoming supplies are divided among staff: the early cook stores refrigerated items, the late cook manages frozen items, and the pot washer is responsible for dry storage.

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Dry storage items are taken to the designated storage room, which primarily contains canned fruits, canned puddings and mousse, cereals, various types of sugar (regular, brown, and sweetener), spices, pudding cups, jello cups, and dietary supplements.

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All cooking is done in the facility’s kitchen space. The early cook is responsible for preparing breakfast and the hot option for lunch, while the late cook takes charge of the cold option for lunch and dinner. Dinner is sometimes cooked a day in advance, frozen, and reheated when needed, while other times, it is prepared the same day and kept in hot holding equipment.

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Each of the four serveries in the facility follows the same layout. A steam table is used to hold hot foods, ensuring they stay at the proper temperature during meal service. Cold salads are stored in trays over ice to maintain their temperature or placed in a refrigerator located in each servery.

The breakfast menu offers a variety of options, including porridge, hot and cold cereals, a carbohydrate choice, and a protein option. Lunch begins with a soup course and includes both a hot and a cold option. Hot options might include vegetables, fish, pizza, quiche, Shawarma, and other hot dishes. Cold options often feature salads, coleslaw, sandwiches, and hot dogs. Dinner typically offers two hot options, such as fried chicken, meatballs, stew, curry, and rice. In some cases, soup is also served at dinner, based on the resident's individual care plan. Desserts for both lunch and dinner include fruit along with a variety of cake, mousse, pie, or pudding.

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The pot washer is responsible for cleaning the pots and pans used by all four floors. The 3-sink method is used for washing.

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Upon delivery, the delivery person places all items in the hallway, organizing them with a clear gap between refrigerated and frozen products. Since these items are placed directly in front of the fridge and freezer, it is easy for staff to transfer them to their designated storage areas.

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The fridge mainly holds dairy products, fresh produce such as fruits and vegetables, various forms of eggs (including hard-boiled, shelled, and liquid eggs), deli meats, and food items either for prep or cooling after preparation, such as salads and sandwiches.

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The walk-in freezer contains all the meats and frozen vegetables used in the facility. Most of the mixed vegetables served in the menu, such as Asian vegetable mix, Florentine vegetable mix, PEI blend, Californian mix, and spring mix, are brought in frozen form. The meats are also delivered pre-prepared, including diced turkey, diced chicken, and breaded fish. Additionally, many menu items are purchased as ready-to-serve to reduce prep time and ensure consistency. These include options like shawarma, pizza, potato salad, battered fish, and chicken fingers.

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Storage (Reach in Freezer and chest freezer)

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Storage (Reach in Freezer and chest freezer)

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The reach-in freezer mainly stores ice cream, sorbet, opened bread products, and tortillas. A chest freezer is also available and used specifically for desserts, including cakes, pies, and Magic Cups—a high-calorie ice cream product.

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Opened thickened fluids, snack items, juices, and milk products are all kept in the fridge. The freezer is specifically used to store ice creams and popsicles, ensuring they stay at the proper temperature for service.

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Every servery is equipped with a juice and coffee machine, making it easier for dietary aides to quickly fill nourishment carts with drinks for residents.

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Necessary items like bread, sugar (both regular, brown, and sweetener), spreads, condiments, thickened fluids, and cereals are kept in dry storage, making them easily accessible for meal preparation and service.

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The dish machine is used to wash the dishes, coffee mugs, and glasses used by the residents. The dietary aides on the 1st and 2nd floors are responsible for using the dish machine to clean these items, ensuring they are sanitized and ready for use in meal service.

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https://youtu.be/ZC-Az3XPvMg