Appropriate doffing of PPE observed.

An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.

Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).

In support of our commitment to accountability and transparency, all correspondence items addressed to Council that are not already on a committee or Council agenda will be posted here every Friday.

Food premise is kept clean and maintained in a sanitary condition.

Hand wash station is set up (potable water under pressure with proper hands-free spigot) and hand washing supplies are present (liquid soap in a dispenser and paper towels).

Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.

Floors, walls, ceilings, fixtures, surfaces and furniture are in good repair, easily cleanable, of a smooth and impermeable material and maintained in a sanitary manner.

Certified food handler is onsite.

Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.

Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.

The reprocessing area has an appropriately sized sink, continuously supplied with potable hot and cold running water and is equipped with adequate counter space.