Our Daily Hygiene Checklist, Explained

"Hygienically processed" is easy to print on a banner. Making it true, every single day, is a different job entirely — one that happens well before the store opens its shutters.

Every morning starts with a full sanitation pass: cutting boards, knives, scales, and counters are cleaned and sanitized before the first order of the day, not just at closing time. Staff go through a hygiene routine of their own — aprons, gloves, and hairnets aren't optional extras, they're the baseline.

Through the day, our team runs spot checks on temperature (proteins are held at 0-4°C in chillers, well below the danger zone), on visual quality (colour, smell, texture — anything that doesn't meet spec gets pulled immediately), and on packaging integrity before anything leaves the counter. None of this is left to memory; it's logged, batch by batch.

We also treat the boring stuff seriously — pest control schedules, waste segregation, and drainage checks that don't make for exciting marketing copy but matter enormously in a category where the margin for error is genuinely someone's dinner. Every one of these checks exists because we'd rather find a problem ourselves, in the back room, than have a customer find it on their plate.

Hygiene isn't a single certificate on a wall. It's a routine, repeated without exception, every single day the shutters go up.