No. 1 Donair - Events

Large pieces of bacon were observed in sealed bags. No labelling or information regarding the food product was observed.

Hungarian cold-smoked sausaged and unlabelled bacon products were observed to be stored at room temperature. No shelf stability testing or documentation could be provided to prove shelf stability for any product being sold. All perishable foods must be kept at 4°C or lower or greater than 60°C at all times. Shelf stability requires proper testing and documentation.

There was inadequate space and a lack of electrical plugs where the vendor was located for proper storage of their food products that require refrigeration.