Sher Donair

Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.

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.

All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.

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.

Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.

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.