BANK SHAWARMA AND POUTINE

The restaurant must ensure all food is protected from contamination and spoilage.

The restaurant must have at least one staff member with food handler training present at all times while the business is open.

Equipment and food contact surfaces must be cleaned and sanitized regularly to keep them sanitary.

The restaurant must prevent pests from entering the building and eliminate conditions that allow pests to live or breed there.

The restaurant must maintain bathrooms and handwashing facilities according to health standards, keeping them clean, properly equipped, and in working order.