Casablanca Donair & Pizza

The facility has a deep fryer and is always smoky which opposes the permit restrictions of "no deep frying or extensive grease producing cooking", , Ensure deep fryer is moved under the ventilation hood and any other grease/smoke production activities are done under the hood in compliance with fire safety codes., , Mechanical ventilation hood should be professionally maintained routinely.

Floor have been repaired, ensure baseboard are put on the wall and close gaps between walls and floor.