Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | November 20, 2012 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
The Food Safety Plan has been accepted for making donairs. Production of donairs will utilize pre-cooked slices and heat them to 74C with water in the oven and then hot holding at 60C in a steam table. Steam table reaches 60C at time of inspection. No concerns noted. Any production of grease laden vapours through frying is prohibited.