CANADIAN PIZZA, HOUSE OF PIZZA AND WINGS

Food stored in the facility must be covered and protected from contamination, and storage racks and shelves must be kept clean and properly designed.

Potentially hazardous foods must be kept refrigerated at 4°C (40°F) or colder to prevent bacterial growth.

The restaurant must use a test kit to check that sanitizer is at the proper strength for cleaning and disinfecting surfaces.

Equipment, utensils, and surfaces that touch food must be in good condition and properly maintained.

A certified food handler or supervisor must be present whenever the restaurant is open.

The restaurant must keep cleaning cloths and towels clean and in good condition, and store wiping cloths in sanitizing solution when not being used.