- All handsinks in kitchen, prep area, bar area and washrooms are supplied with hot and cold running water, soap and paper towel
- All coolers - walk-in cooler (upstairs and basement), walk-in bar cooler, upright glass cooler, prep coolers, pizza prep cooler, line (drawer) coolers, desert cooler - all are maintained at temperature less than 4C
- Walk-in freezer, line freezers are measured at less than -18C
- Hot holding units are maintained at greater than 60C
- Low temperature dishwasher dispensed chlorine residual of 50 ppm in rinse water
- Bar glass washer at 12.5 ppm iodine during final rinse cycle
- Quats sanitizer available in labelled spray bottles (kitchen, bar) and from dispenser at 200 ppm
- Ice machines (2) in sanitary condition
- General sanitation satisfactory
- Foodsafe certified staff is available
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