TRU Students Union Coffeehouse

F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

F3.1 Does the operator have a valid operating permit or approval to operate?

F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?

F3.5 Are the FOODSAFE training requirements being met?