THE LOCAL EATERY

All food products must come from inspected facilities (federal, provincial, or municipal sources).

The restaurant used eggs that did not meet food safety standards; only Grade A or B eggs are allowed.

The restaurant's floors, walls, and ceilings need to be cleaned and repaired to maintain proper sanitary conditions.

Equipment, utensils, and surfaces that touch food must be properly cleaned and sanitized regularly.

The restaurant must keep cleaning cloths and towels clean and in good condition, and use each one for only one specific task.