LOLA LIZA FOODS

Raw foods like meat and poultry must be stored on lower shelves than ready-to-eat foods to prevent contamination.

Hot foods must be kept at a temperature of 60°C (140°F) or hotter after cooking to prevent bacterial growth.

Kitchen equipment, utensils, and surfaces that touch food must be properly constructed and well-maintained.

The restaurant did not provide adequate lighting in food preparation areas during all operating hours as required by Ontario regulations.