PrimeTime Donair & Poutine

The chlorine sanitizer solution in the back food preparation area was measured at 0 ppm. The operator was instructed to prepare a fresh solution at 100 ppm chlorine. Ensure sanitizer solutions are maintained at adequate concentration at all times and changed frequently as needed.

The small prep cooler in the front service area was measured at 9°C. Two bags of raw potato chips were relocated to another cooler to maintain 4°C. This unit must be repaired, and no perishable food items are to be stored in the cooler until it is repaired.