Inspection: A L MACDONALD GROCERY LTD.

Mechanical ventilation operable where required

• Ventilation system requires thorough cleaning

Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition

• Ensure all surfaces are clean and maintained in good repair

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

Food is held at 4°c (40°f) or less or 60°c (140°f) or higher

• Keep potentially hazardous foods at an internal temperature of 4°c (40°f) or less