=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=Triple door cooler (4C), double door cooler (3C), and prep cooler (3C) measured < 4 degrees C
=Chest freezers (L -18C, M -19C, S -23C) measured < -18 degrees C
=Rice hot holding (70C), chicken hot holding (68C), and lamb hot holding (63C) measured > 60 degrees C
=3 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method
=Sanitizer solution at 100 ppm chlorine available in spray bottles
=General sanitation was satisfactory at the time of inspection
=Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods.
=No evidence of pest activity noted at the time of inspection
=Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification verified. Discussed FOODSAFE expiry date.
=Permit posted in a conspicuous location |