Kamui

F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

F2.1 Does the facility have proper monitoring supplies?

F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

F2.7 Are there handwashing stations available and properly supplied?

F3.1 Does the operator have a valid operating permit or approval to operate?

F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?