QUALITY INN KITCHENER - BREAKFAST BUFFET

The restaurant must properly wash, rinse, and sanitize dishes by hand in all three steps.

Frozen food must be thawed while keeping it at 4°C (40°F) or colder to prevent bacterial growth.

Cleaning and maintenance chemicals must be stored in clearly labeled containers separate from food areas.

The restaurant must have a separate sink designated only for employees to wash their hands, and it cannot be used for other purposes.

Food preparation equipment, utensils, and surfaces had cracks, crevices, or damage that needed to be repaired or replaced to prevent food contamination.