Rock N Rodz

Finishing Materials: Floors in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.

Maintenance & General Sanitation: Washrooms are not maintained in sanitary condition. Refer to 4.5 of the Public Eating Establishment Standards.

Maintenance & General Sanitation: Equipment as specified by the Public Health Inspector, are not kept clean and sanitized and/or maintained in good repair. Refer to 3.1.5 of the Public Eating Establishment Standards.

Food Storage & Equipment: An accurate thermometer is not available to monitor the temperature of potentially hazardous food. Refer to clause 23(1)(b) of The Food Safety Regulations and 2.2.1 of the Public Eating Establishment Standards.

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.

Manual Dishwashing: Iodine sanitizing solution concentration is not between 12.5 and 25 parts per million at 24°C - 44°C (75°F - 111°F). Refer to 3.1.c.iv of the Public Eating Establishment Standard.