YEG Grill

Half a flat of eggs was found at 23°C in the walk-in cooler and was discarded during the inspection. High-risk foods may only be kept at room temperature for a maximum of two hours, after that, it must be discarded. , , Hot-held foods were maintained at temperatures greater than 60°C. Leftover gravy will be cooled in the cooler.

Upon entering the facility, the designated hand sink had no soap or paper towels. Staff had to obtain supplies during the inspection. It is imperative all hand sinks are equipped with soap and paper towels.

The hot chocolate machine had some buildup of dried chocolate mixture, it was due for cleaning.