WALPER HOTEL

Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage

Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less

Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Cleaning required around, under, and behind kitchen equipment, counters, and baseboards / Ensure floors are kept clean and in good repair

Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair

Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles in good repair / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized / Ensure food contact equipment and utensils are free from cracks, crevices and open seams

Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise / Collect and remove garbage and waste as necessary to maintain sanitary conditions

Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage / Store raw foods separate and below cooked / ready-to-eat foods

Either mechanical or manual dishwashing is provided / Provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required

Manual dishwashing: Wash, rinse, sanitize technique / Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds / Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize

Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred / Clean and sanitize multi-service articles after each use and as often as necessary

Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation

Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Cleaning required around, under, and behind kitchen equipment, counters, and baseboards / Ensure ceilings are kept clean and in good repair / Ensure floors are kept clean and in good repair / Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent / Ensure walls are kept clean and in good repair

Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment / Maintain and arrange equipment to permit a clean and sanitary condition / Remove all materials not associated with the daily operation of the premises (s.7)

Certified food handler present in the food service premise / Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation

Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner

Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized

Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Cleaning required around, under, and behind kitchen equipment, counters, and baseboards

Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles are of sound and tight construction / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized