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St. George Care Community
is a long term care facility with 238 bed however due to the Covid-19 currently has 167 residents in the home .

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St. George care Community is an old facility that has been providing care for five decades and most of the equipment are haven't changed or updated for a good long however the dietary stuff can provide satisfying meals and snacks for the residents the only new equipment is the Combi steam oven that has a big role in preparing meals ,and  the convection oven is used for baking. Floor Mixer , robot coupe mixer have major use in the kitchen also for sauté and pan frying they used the stove which also used for making soups ,stews and simmering .

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Sysco is the main supplier for St. George Care Community which the delivers twice a week Tuesday and Friday. the orders has to be place  by the DDS the day before the delivery until 3.05 pm .however, the FFS has the her own account for placing the supplies order on  Sysco website in case the DDS wasn't able to do the ordering , also the there is a notebook in the kitchen for the FSWs to ask for any items that my needed to be ordered by the DDS such as food supplies or cleaning chemical.
The other suppliers are :Agropur for Milk ,Canada Bread for breads ,Sunrise Juice  Juice machines, Smuckers for coffee machines, Citron for chemicals and dishwasher , Mitchells Refrigeration for frizzier and fridge repairing ,and Russell Hendrix for smallwares  china .

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The leadership team members  have  their own website which includes all the applications and websites and  the DDS also has her own username and password to communicate with other team leaders in the Care Community also she can place all the orders and requests through the website OurTEAM .

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RECEIVING AND STORING
Tuesdays and Fridays are the delivery day and the supplies will be checked (temperature ,quantity ,and appearance) then it will be received and the Order Sheet will be signed by the Dietary aide who is responsible for the duty , after the receiving the supplies will be stored in the designated storage ( freezer, fridge or dry storage).

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THAW ,PREP AND COOK
The tables are used for preparing the by the FSW which usually two cooks are be working in the same time one of the cook come at 7:00 am and will be preparing for breakfast and lunch ,while the second cook will starts the shift at 9:30 am and prepare the dinner and next day desserts .
In the meantime there are several dietary aides from 7:00 am -8:00 pm which they will be helping for delivering , serving ,cleaning and washing dishes .
The thawing methods
First: the cook will take the frozen meats out of the freezer, one or two days before cooking and let the meat to defrost in the bottom shelf of the walking fridge in a deeper pan to prevent leaking.
Second: cook will put the frozen meat under cold running in the meat washing sink .

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HOLDING AND SERVING
unfortunately due to the Covid-19 in the facility the dining area are closed and food will be delivered to the floors and a dietary aide will serve the meals based on the resident's diet order to the PSW(Personal Support Worker) and the will take the dish to the residents .
Breakfast at 8:30 am
AM snack 10:00 am,
Lunch at 12:00 pm ,
PM snack at 2:00 pm ,
Dinner at 5:00 pm .
HS snack at 7:00 pm
will be served everyday
At St. George LTC facility for safety reason   they are not allowed to reserve or store any cooked meals after serving. and all the leftovers must be discard.

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COLLECTING AND WASHING
All the dishes after collecting from the floors (dining room before the Covid-19) will be washed through the dish machine, however the bigger bigger pots will be hand washed in the three compartment sink.