SECOND CUP

The restaurant must ensure adequate lighting is maintained throughout the facility during all operating hours according to Ontario building standards.

Refrigeration and hot-holding equipment must have easy-to-read thermometers to ensure food is kept at safe temperatures.

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

Food preparation equipment, utensils, and shared items must be in good working condition and properly maintained.