Happy Lamb Hot Pot

Temperature Control - Cooling, Thawing and Refrigeration: Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.

Food Handler Habits, Hygiene & Health: Persons working in the food facility are engaged in food handling practices that may lead to the contamination of food and/or food contact surfaces. Refer to section 27 of The Food Safety Regulations and 7.2.2 - 7.2.6 of the Public Eating Establishment Standards.

Food Protection: Food and water is not protected against potential contamination. Refer to section 20 of The Food Safety Regulations.

Maintenance & General Sanitation: A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.

Dishwashing - General: Drainage racks are not stored in a sanitary manner when not in use. Refer to 1.12.3 of the Public Eating Establishment Standards.

Pest Control: An integrated pest management plan is not in place to prevent infestations. Refer to 6.4 of the Public Eating Establishment Standards.