FOREIGN SHAWARMA

Manual dishwashing: Wash, rinse, sanitize technique / Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds / Ensure hot water sanitizer is at 77°C or greater for at least 45 seconds / Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize

Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment

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

Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Ventilation system requires thorough cleaning

Food premise is protected against the entry and harbouring of pests / Protect against entry, harbouring and breeding of pests

Food processed in a safe manner

Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / 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 / Protect food from contamination and adulteration / Store food off the floor to prevent contamination

Food processed in a safe manner / Ensure hazardous foods do not remain in the temperature range of 4C to 60C for more than 2 hours during handling, preparation or service

Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation / Use toxic/poisonous substances in a manner to prevent contamination of food and/or causing a health hazard

Results of any inspection conducted by a public health inspector are posted in accordance with the inspector's request / Post Check It! We Inspect it. disclosure sign in a location visible by patrons.

Maintenance of sanitary facilities / Equip sanitary facility with a supply of toilet paper

Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure ceilings 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

Food premise is protected against the entry and harbouring of pests / Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests