The Royal Palace

Yes (corrected during inspection) - there was no concentration of chlorine sanitizer in the final rinse cycle at the main kitchen commercial dishwasher, as the plastic tube line connected to the dishwasher was 'snapped in two' and obviously requiring replacement. The operator switched the rinse-aid plastic tube line to be used for the chlorine sanitizer and, after priming of the sanitizer (using switch on top of control panel of dishwasher), there was sufficient chlorine sanitizer concentration of 100ppm in the final rinse cycle. , , The operator was advised to ensure daily monitoring and at least one measurement of the chlorine sanitizer concentration is conducted and recorded as part of the daily temperature log checks. Also, a set of large 3-compartment sinks was available for all manual washing, rinsing, and sanitizing., , Note: detergent and sanitizer are required in a commercial dishwasher (the 'blue coloured' rinse aid compound is optional, but normally used by operators to add in creating shine and removal of spots in the washed dishware and glassware).

Yes (corrected during inspection) - there were no chlorine sanitizer test strips to be used for the daily measurement check and recording. Also, the operator was advised to ensure procedures are in place for an operator or employee to measure the chlorine concentration output after the final rinse cycle (with chlorine concentration to be at minimum of 100ppm). , , Note: the plastic tube line connecting from the chlorine sanitizer container to the commercial dishwasher was broken ('snapped in two'), and the operator is to ensure the equipment and chemical containers are regularly observed as part of the daily duties at the food premises.

Yes (corrected during inspection) - the Food Handling Permit is current (expiry date of September 30, 2026) and is to be continually posted, alongside the city business license, in a conspicuous location, visible to the public.

Yes (corrected during inspection) - there were broken glass pieces at the west side front bar area, under the glass washer, with the operator and employees to ensure floor areas of both front bars are thoroughly washed after each event use, etc., , Also, the operator was advised to ensure any shelving or 'equipment stands' to be used in the main kitchen are to be painted or covered in a varnish so as to be smooth, washable, durable, and non-absorbent.