The Bench Restaurant YYC

Internal temperature of cheese stored in the warmer located in the kitchen was 45 C., , Requirement:, Ensure that perishable foods under hot holding are stored at 60C or higher., , Cheese at 45 C was discarded.

Scoops for ice were stored directly on top of the ice bin located in front beverage prep area., , Requirement:, Place scoops in a clean container before storing on top of ice bin to prevent contamination of ice.