Inspection: A&W #4974

Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating

• Ensure there is at least one certified food handler on site during every hour in which the premise is operating

Sanitary maintenance of and provision of required supplies in staff/public washroom facilities

Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature and a sanitizing rinse