DOUBLE TASTE SHAWARMA

The refrigerator is not keeping food cold enough and needs to be fixed or replaced immediately. Foods that can spoil must not be stored in this unit until it can maintain a temperature of 4°C (40°F) or colder.

Hot foods must be kept at a temperature of 60°C (140°F) or hotter after cooking to prevent bacterial growth.

The kitchen floors, walls, and ceilings need to be cleaned and repaired, with particular attention to areas around and under equipment, counters, and baseboards.

The restaurant's cooking equipment, utensils, and food contact surfaces must be in good condition and properly cleaned and sanitized.

The restaurant needs to organize and clean its food preparation and storage areas, and remove items that aren't used for daily operations.

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

The restaurant did not provide adequate lighting in food preparation areas during all operating hours as required by Ontario regulations.