THE WORKS GOURMET BURGER BISTRO

Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer

Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment / Remove all materials not associated with the daily operation of the premises (s.7)

Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds

Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment / Remove all materials not associated with the daily operation of the premises (s.7)

Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred / Clean and sanitize food contact surfaces or equipment as often as necessary

Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer

Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment / Remove all materials not associated with the daily operation of the premises (s.7)

Cloths and towels maintained in clean, good repair and not used for other purposes / Ensure wiping cloths are kept in a sanitizing solution when not in use

Food is held at 4°C (40°F) or less / Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less

Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds

Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred / Clean and sanitize multi-service articles after each use and as often as necessary / Clean and sanitize food contact surfaces or equipment as often as necessary

Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized

Cloths and towels maintained in clean, good repair and not used for other purposes / Ensure wiping cloths are kept in a sanitizing solution when not in use

Food is held at 4°C (40°F) or less / Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less

Food is held at 4°C (40°F) or less / Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less

Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred / Clean and sanitize multi-service articles after each use and as often as necessary / Clean and sanitize food contact surfaces or equipment as often as necessary

Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Cleaning required around, under, and behind kitchen equipment, counters, and baseboards / Ensure floors are kept clean and in good repair / Ensure walls are kept clean and in good repair

Separate hand washing basin provided for food handlers / Provide adequate number of hand washing stations

Maintenance of sanitary facilities / Equip sanitary facility with single service towels or air dryer

Hand washing basin with supplies of soap and paper towels in dispensers / Provide hot and cold running water for hand washing in food preparation area / Provide paper towels in a dispenser at hand basin in food preparation area

Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles in good repair / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized

Certified food handler present in the food service premise / Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation

Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary

Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise / Collect and remove garbage and waste as necessary to maintain sanitary conditions / Dispose of liquid waste in a sanitary manner

Food premise is protected against the entry and harbouring of pests / Protect against entry, harbouring and breeding of pests

Cloths and towels maintained in clean, good repair and not used for other purposes / Ensure wiping cloths are kept in a sanitizing solution when not in use / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces