Head Office Bistro 83

Foods that can spoil quickly were not kept cold enough—they need to be stored at 4°C (40°F) or colder.

The restaurant did not properly sanitize utensils using a sanitizing agent that can be easily tested to verify effectiveness.

The restaurant did not have a certified food handler or supervisor present at all times while it was open.

A food handler or supervisor at this restaurant did not complete required food safety training.