Poplar

The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.

Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

The premises is free of pests.

Operation and maintenance of premises is in accordance with approved floor plans and specifications.

Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.

The premises is free of conditions that lead to harbouring, breeding and entry of pests.

Chemicals, cleansers and similar agents are kept separate from food.