Nothing is more important to us than the health and safety of our food, drink and premises. Here is what we do to ensure maximum health and safety of our guests as well as our staff.
Cooking or microwaving in plastics is forbidden. Plastic endocrine disruptors leech into the foods
when heating and in contact with plastics. While Sous Vide style cooking of many restaurants claim
to use safe BPA-free plastics to cook in, we do not feel there is any safe levels concerning any
type of hot plastic being in contact with hot food and hot liquids.
Cooking at high temperatures or for long durations using aluminum is very dangerous and we strictly
avoid it. We only use aluminum foil for take-away packaging of some foods, after the dish has cooled
a bit, so a bit warm, but not hot. Same goes for our cooking, we use stainless steel and cast iron
for all very hot dishes, ceramic pans for medium hot dishes.
Teflon coated cooking materials are banned from our kitchens. What a terrible idea to coat
pots and pans with Teflon. We ban it.
Certification for Food Safety and Hygiene
All of our chefs and cooks have passed a mandatory training in Phuket Town on food safety and hygiene.
They have all been through an all day training course and passed the written exam at the end. Only well
established restaurants in Phuket (approximately 10%) were called in for this mandatory training. Our staff
passed on the first round of the exam.
Hydrogen Peroxide Spot Checks
Once a month or so, I will bring a large bottle of hydrogen peroxide into the kitchen, bar
area, seating area and bathrooms. fill up a cap full of H2O2 and throw it on a surface,
door knobs, light switches, chopping boards, fridge handles, sink handles, plugs and outlets,
etc. When H2O2 comes in contact with bacteria, it will turn into a very noticeable white frothy
foam... this is due to bad germs dying off through oxidation. When this happens, we spray down
the area with 100% rubbing alcohol solution, clean it down good, then clean with soap and water.
Each staff is assigned work area sections to keep clean, when they pass the spot check, and I
see no white foam, they get rewarded.
Our cooks have health checks each year. If any of our staff is not feeling well, even the
slightest bit, we encourage them to stay home on paid leave until they are better. We provide
full paid time off for anyone not feeling well and pay their doctor visits and medicine. We
are adamant about staff not coming in sick and getting other staff or guests sick, and create
an environment where they never feel obligated to come into work if not feeling well.
The water we serve is filtered and purified for drinking. We regularly clear the glass bottles and
treat both the bottles and water with UV lighting. The water is very high in PH, having a factor of
around 8.5 to 9, making it extremly alkaline. All staff drink this water and we use it for soups and
to wash fruits and vegatables.