WLU - INS MARKET (F.N. CAMPUS CENTRE)

Dishes must be washed, rinsed, and sanitized using proper temperatures and chemical concentrations: wash and rinse water at least 43°C, chlorine sanitizer at least 100 parts per million, or hot water sanitizer at least 77°C, each for at least 45 seconds.

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

The restaurant must ensure hand washing stations in food preparation areas have soap and paper towels available in dispensers.