KITCHENER- WATERLOO COLLEGIATE INSTITUTE HOSPITALITY KITCHEN

The restaurant must ensure food is properly protected from contamination and adulteration during storage, preparation, and serving.

The dishwasher's hot water sanitizer must reach at least 82°C and maintain that temperature for at least 10 seconds to properly sanitize dishes.

The restaurant must use a test kit to check that sanitizer is at the proper strength for cleaning and disinfecting surfaces.

Equipment, utensils, and surfaces that touch food must be properly cleaned and sanitized regularly.

The restaurant needs to prevent pests from entering and living in the building by sealing entrances, installing screens, and using a licensed pest control service.