PETRO CANADA

Food items were not properly covered or stored in ways that prevent contamination, such as storing raw foods separately from ready-to-eat foods or keeping food off the floor.

Potentially hazardous foods must be kept refrigerated at 4°C (40°F) or colder to prevent bacterial growth.

Hot foods must be kept at a temperature of at least 60°C (140°F) after cooking or reheating.

The dishwashing machine's sanitizer level was not strong enough or was not in contact with dishes long enough to kill harmful bacteria.

Dishes, utensils, and other items that contact food need to be cleaned and sanitized after each use and whenever they could have become contaminated.

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

The restaurant must ensure that all equipment, utensils, and surfaces that touch food are in good condition, properly constructed, and regularly cleaned and sanitized.

The restaurant needs to organize and clean its food preparation and storage areas, and remove items that aren't used for daily operations.

Food handlers must wash their hands regularly and maintain proper hygiene when handling food and utensils.

The restaurant must keep cleaning cloths and towels clean and in good condition, and store them in sanitizing solution when not in use.