Inspection: A&W #4957

General housekeeping is satisfactory

• Remove all materials and equipment not associated with the daily operation of food premise
• Ensure every room in the premise is kept in a sanitary condition to prevent contamination of food

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

• Ensure floors or floor coverings are kept clean and in good repair
• Cleaning required around, under and behind kitchen equipment, counters, and baseboards

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