About
A warehouse, eleven trucks and a buyer at the terminal
Grandview supplies the independents — the places too small for a national house to care about and too busy to manage four suppliers.
The building
- 44,000 sq ft
- Warehouse
- 3
- Temperature zones
- 11
- Trucks
- 1998
- Trading since
The cold chain
Three zones in the building — ambient, chilled at 2 to 4°C and frozen at −18°C — and reefer trucks on the chilled and frozen routes. Every trailer logs its temperature for the whole run and the log is kept for a year. We work to a written HACCP-based program and take an outside audit once a year.
- Temperature logged end to end and kept for twelve months
- Written HACCP-based program, reviewed annually
- Independent audit once a year, findings actioned in writing
- Recall procedure tested twice a year against a mock recall
- Lot traceability on every frozen and chilled line
The buying
Two buyers at the Ontario Food Terminal four mornings a week. That is why the produce desk will tell you the romaine is poor this week and to take the little gem instead — which no order portal has ever done.
The people
Thirty-one of us. Nine drivers, twelve in the warehouse, four on the orders desk, three buyers, two in accounts and one who fixes the forklifts.
Come and see it
Most chefs who open an account have stood in the freezer first. Ring the orders desk and ask.