Inspection: A&W #4926

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

• Ensure all surfaces are clean and maintained in good repair

The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair

• Cleaning required around, under and behind kitchen equipment, counters, and baseboards

Proper use and storage of clean utensils (including single service utensils)

• Store utensils in manner preventing contamination

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 protected from potential contamination and adulteration

• Do not store food directly on the floor

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

• Clean and sanitize washroom(s) at least once per day or as often as necessary