Food safety is not a slogan on a wall. It is a set of dull daily routines carried out whether or not anybody is watching. At Goldy Restaurant we treat those routines as the floor rather than the achievement, and we set them out here so you know on what basis you are eating, and so you have something concrete to hold us to when we fall short.
The cold and hot chain
The real danger in food is not the cooking, it is the middle temperature band where bacteria multiply. So we keep chilled things cold, cooked things hot, and the gap between them as short as possible:
- Fridge and freezer temperatures are read and logged twice a day, and any drift takes the contents out of service immediately.
- No raw or cooked ingredient sits at room temperature beyond the short window set in the station instructions.
- Meat and poultry are cooked through. Nothing in that family leaves our pass raw or partly cooked.
- Nothing is reheated more than once, and a dish that has cooled after preparation does not go back on the heat to be served.
Preventing cross contamination
Raw and cooked routes are separated physically: colour coded boards, knives that never travel between stations, and shelving where raw always sits below cooked so nothing can drip onto it. Surfaces are washed and sanitised between tasks rather than only at close, and hands are washed at every change of task and after any contact with raw product.
Allergens
Every item card lists the common allergens it contains, and the team is trained to take an allergy question seriously rather than to reassure the person asking. When you tell us about an allergy before ordering, we go through the recipe and the extras with you and answer plainly: this we can do, and this we cannot guarantee.
Hygiene and the team
- Clean uniform, hair covered, gloves changed at every new task.
- Anyone with symptoms of an infectious illness stays out of the kitchen that day, even when it leaves us short handed.
- Scheduled deep cleaning of extraction, ovens and fryers, rather than a surface wipe when somebody notices.
- Pest control under a standing contract with a specialist, with every visit documented.
- Health permits and certificates kept current and available on request, where such requirements exist in our area.
Consistency on the plate
Every dish has a written recipe in weights rather than in guesswork, a scale at the preparation station, and a reference photograph of the finished plate. That is what makes the same dish identical across two shifts and two cooks. When we do change a recipe we say so on the item card, instead of changing it quietly and leaving a regular guest doubting their own memory.
Food on the move
Quality does not stop at the kitchen door. Our insulated carriers are cleaned daily, hot is kept apart from cold inside them, and drinks are sealed with tight lids. We deliberately limit delivery to the announced service area, because beyond that range food arrives in a condition we would not accept ourselves.
When we get it wrong
We do get things wrong, and what matters is what follows. Tell us as soon as the order reaches you, on 009004 or WhatsApp 009004, with the order number, a description of the problem and a photograph if you can. Food complaints are handled the same day, and the remedy is either a remake or a refund of that item, depending on the fault and on what you prefer. We will never ask you to send food back to us, because that serves no hygienic purpose.