- Hand-washing basin available, stocked with hot/cold water, soap, and single-use towels
*Please ensure ALL hand-washing stations are kept stocked with soap and paper towels at all times. The bar, cooking line, and rear kitchen should all have convenient access to hand-washing stations
- Refrigeration temperatures are ≤4o Celsius
- Freezer temperatures are satisfactory
- Hot-holding temperatures are ≥60o Celsius
- Chlorine food-contact surface sanitizer solution available at ≥100ppm concentration
*Ensure sanitizer solution is available at ALL areas where food handling occurs (ie. bar, cooking line, and rear kitchen).
- High-temp dishwasher achieved final rinse temperature of ≥71o Celsius
- Overall sanitation is good
- No pest activity observed during inspection |