A&W

Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure ceilings are kept clean and in good repair / Ensure floors are kept clean and in good repair / Ensure walls are kept 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 are of sound and tight construction / 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

Food protected from contamination or adulteration / Store food off the floor to prevent contamination

Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds

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

Food protected from contamination or adulteration

Food is held at 4°C (40°F) or less / Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods 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

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

Cloths and towels maintained in clean, good repair and not used for other purposes / Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times / Ensure wiping cloths are kept in a sanitizing solution when not in use

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

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 / Clean and sanitize food contact surfaces or equipment as often as necessary

Food protected from contamination or adulteration / Cover all food in storage / Store food off the floor to prevent contamination

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 / Ensure walls are kept clean and in good repair

Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained

Cloths and towels maintained in clean, good repair and not used for other purposes / Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times / Ensure wiping cloths are kept in a sanitizing solution when not in use

Food protected from contamination or adulteration / Protect food from contamination and adulteration / Store and handle ice in a sanitary manner / Store raw foods separate and below cooked / ready-to-eat foods

Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer

Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent

Cloths and towels maintained in clean, good repair and not used for other purposes

Food protected from contamination or 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

Maintenance of sanitary facilities / Equip sanitary facility with single service towels or air dryer

Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer

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

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

Food premise is protected against the entry and harbouring of pests / Protect against entry, harbouring and breeding of pests / Maintain records of pest control measures taken / Retain pest control records for one year

Cloths and towels maintained in clean, good repair and not used for other purposes / Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times / Ensure wiping cloths are kept in a sanitizing solution when not in use

Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained