Sobeys

The restaurant did not keep potentially hazardous foods cold enough, storing them above 4°C (40°F) when they should have been kept at or below that temperature.

The restaurant did not have an easily readable thermometer in their hot food holding equipment to check that food stays at safe temperatures.

The restaurant did not have a properly equipped handwashing station with necessary supplies like soap and paper towels.

The restaurant's floors were not kept clean or in good repair.