All Seasons Pig Roast & BBQ - Food

Operator had a chlorine sanitizer spray bottle available, which measured above 500 ppm when tested (determined through dilution)., , The operator was instructed on the correct amount of bleach to add to achieve the proper sanitizer concentration of 100–200 ppm. The final solution was adjusted to 200 ppm., , To achieve 100–200 ppm chlorine, add ½ teaspoon to 1 teaspoon (2.5–5 mL) of household bleach per litre of water.

Water is supplied from an on-site well., , No recent water sample testing had been conducted at the time of inspection. Samples were collected and submitted from the tap for bacteriological and chemical analysis., , Please ensure bacteriological water samples are collected at least once per month while the facility is in operation. This testing frequency is required to verify that the well water supply remains safe and suitable for use in a food facility.