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Awash Ethiopian Restaurant

12952 118 Avenue NW Edmonton AB T5L 2L4 · Food - General

10 inspections

  1. Risk Management Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding - Damaged flooring is tapped using duct tapes. Please fix the floor so that the surface is easy to clean and sanitize.September 17, 2025: - Damaged flooring is taped using duct tape. - Two tiles missing/cracked near walk in cooler exposing wood underneath. Please repair the floor so that the surface is smooth and easy to clean. The operator indicated that the floor will soon be repaired.March 2026 - Pictures of the white flooring were provided. Please note that the flooring appears uneven and may be difficult to clean. Please ensure that the floors are smooth, durable, and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding - Exhaust hood due for cleaning. Please clean and maintain.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Chlorine was measured at 50-100 ppm in the chemical dishwasher. Please repair the dishwasher to ensure it maintains a concentration of 100 ppm at all times.June 10/26 - 0 ppm chlorine was detected in the dishwasher. Please repair.June 18/26 - 0 ppm chlorine was detected in the dishwasher. Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning improvement noted throughout the facility. Please ensure the following areas are cleaned:- Hard to reach areas: floor corners, behind doors, walls, spaces behind large equipment, area under cookline.- Under square table in the kitchen.- Storage rack area near walk-in cooler.Please do the following as applicable:- Clean and sanitize all surfaces.- Organize areas where equipment, utensils, tools, and other materials are stored.- Remove items not in use.
  2. Risk Management Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Outstanding - No chlorine test strips were available. Please obtain chlorine test strips to verify the concentration of sanitizer.April 7, 2026: Chlorine test strips were available but expired. Please obtain new sanitizer test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding - Damaged flooring is tapped using duct tapes. Please fix the floor so that the surface is easy to clean and sanitize.September 17, 2025: - Damaged flooring is taped using duct tape. - Two tiles missing/cracked near walk in cooler exposing wood underneath. Please repair the floor so that the surface is smooth and easy to clean. The operator indicated that the floor will soon be repaired.March 2026 - Pictures of the white flooring were provided. Please note that the flooring appears uneven and may be difficult to clean. Please ensure that the floors are smooth, durable, and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding - Exhaust hood due for cleaning. Please clean and maintain.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Chlorine was measured at 50-100 ppm in the chemical dishwasher. Please repair the dishwasher to ensure it maintains a concentration of 100 ppm at all times.June 10/26 - 0 ppm chlorine was detected in the dishwasher. Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning improvement noted throughout the facility. Please ensure the following areas are cleaned:- Hard to reach areas: floor corners, behind doors, walls, spaces behind large equipment, area under cookline.- Under square table in the kitchen.- Storage rack area near walk-in cooler.Please do the following as applicable:- Clean and sanitize all surfaces.- Organize areas where equipment, utensils, tools, and other materials are stored.- Remove items not in use.
  3. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine bleach sanitizer concentration was too strong (>200ppm). Maintain chlorine sanitizer solutions at 100 ppm. Corrected onsite. A 100-ppm chlorine solution was prepared.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A large pot with meat stew was placed directly on floor. Keep food and food items at least 6 inches off the floor on racks, shelves or pallets. The pot was emptied and removed from the floor.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Outstanding - No chlorine test strips were available. Please obtain chlorine test strips to verify the concentration of sanitizer.April 7, 2026: Chlorine test strips were available but expired. Please obtain new sanitizer test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap was available at the hand sink in the kitchen. Ensure soap is available at all times. Hand soap was obtained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exhaust hood due for cleaning. Please clean and maintain.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding - Damaged flooring is tapped using duct tapes. Please fix the floor so that the surface is easy to clean and sanitize.September 17, 2025: - Damaged flooring is taped using duct tape. - Two tiles missing/cracked near walk in cooler exposing wood underneath. Please repair the floor so that the surface is smooth and easy to clean. The operator indicated that the floor will soon be repaired.March 2026 - Pictures of the white flooring were provided. Please note that the flooring appears uneven and may be difficult to clean. Please ensure that the floors are smooth, durable, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Chlorine was measured at 50-100 ppm in the chemical dishwasher. Please repair the dishwasher to ensure it maintains a concentration of 100 ppm at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning improvement noted throughout the facility. Please ensure the following areas are cleaned:- Hard to reach areas: floor corners, behind doors, walls, spaces behind large equipment, area under cookline.- Under square table in the kitchen.- Storage rack area near walk-in cooler.Please do the following as applicable:- Clean and sanitize all surfaces.- Organize areas where equipment, utensils, tools, and other materials are stored.- Remove items not in use.
  4. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution available, however, concentration too high. Please maintain chlorine sanitizer solution at 100 ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0 ppm chlorine was detected in the chemical sanitizer. Ensure chlorine is maintained at 100 ppm at all times. Please repair the dishwasher. The facility will use the three-sink method for dishwashing until the dishwasher is repaired. The method was reviewed with the operator. Sanitizer and detergent were available.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Outstanding - No chlorine test strips were available. Please obtain chlorine test strips to verify the concentration of sanitizer.April 7, 2026: Chlorine test strips were available but expired. Please obtain new sanitizer test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding - Damaged flooring is tapped using duct tapes. Please fix the floor so that the surface is easy to clean and sanitize.September 17, 2025: - Damaged flooring is taped using duct tape. - Two tiles missing/cracked near walk in cooler exposing wood underneath. Please repair the floor so that the surface is smooth and easy to clean. The operator indicated that the floor will soon be repaired.March 2026 - Pictures of the white flooring were provided. Please note that the flooring appears uneven and may be difficult to clean. Please ensure that the floors are smooth, durable, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning improvement noted throughout the facility. Please ensure the following areas are cleaned:- Hard to reach areas: floor corners, behind doors, walls, spaces behind large equipment, area under cookline.- Under square table in the kitchen.- Storage rack area near walk-in cooler.Please do the following as applicable:- Clean and sanitize all surfaces.- Organize areas where equipment, utensils, tools, and other materials are stored.- Remove items not in use.
  5. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Processed foods such as sliced tomatoes, lettuce, carrots, and onions were found uncovered in the coolers - Corrected- Open bags of food, such as rice and turmeric, were found in the storage room. Please ensure all food items are properly covered to prevent contamination.- Dirty aprons were stored next to food items in the storage room, including open bags of rice and turmeric. Please remove all dirty laundry from food storage areas and store it in a designated, separate location/container away from food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Outstanding - No chlorine test strips were available. Please obtain chlorine test strips to verify the concentration of sanitizer.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Outstanding -Numerous black rice like droppings are noted around the dishwashing area. Proper cleaning and then disinfecting of this area must occur. Pest control measures to eliminate the potential pest are required. - No pest control measures / records are available. Please have a pest control and monitoring program in place.Sept 17/25:Droppings resembling those of mice were noted in the following areas:-Around dishwashing area in the kitchen.-In a dishes/utensil storage area in the kitchen, on a glass dish. The operator indicated that the dishes are not currently in use.-In the storage area at the back, on a glass dish. The operator indicated that the utensil is not currently in use.-At the front area, on the bottom wooden counter shelf.*Please throw away or remove contaminated dishes not in use. Clean and disinfect the affected areas. Education was provided. The operator indicated that the contaminated dishes will be discarded, and that the areas will be cleaned and disinfected. -Traps were observed onsite; however, recent pest control records were not available for review. The most recent records were dated March 19, 2025.*Please ensure a pest control and monitoring program is in place and properly maintained. Recent pest control records should be kept onsite and available for review. The operator indicated that the most recent records will be provided via email.Feb 23/26: A reduction in mice droppings was noted. No pest control records were available for review.March 2026 - Recent pest control records were provided through email.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding - Damaged flooring is tapped using duct tapes. Please fix the floor so that the surface is easy to clean and sanitize.September 17, 2025: - Damaged flooring is taped using duct tape. - Two tiles missing/cracked near walk in cooler exposing wood underneath. Please repair the floor so that the surface is smooth and easy to clean. The operator indicated that the floor will soon be repaired.March 2026 - Pictures of the white flooring were provided. Please note that the flooring appears uneven and may be difficult to clean. Please ensure that the floors are smooth, durable, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:-Hard to reach areas: floor corners, backs of shelves, spaces behind large equipment, area under cookline.-Surfaces of large chemical containers/pails in the dishwasher area - Improvement noted -Dishwasher area - Improvement noted-Storage room - Improvement noted - please focus on hard-to-reach corners, and behind the door.-Ceilings and ceiling vents in the kitchenFeb 23/26 :- Under square table in the kitchen- Storage rack area near walk-in coolerPlease do the following as applicable:- Clean and sanitize all surfaces.- Organize areas where equipment, utensils, tools, and other materials are stored.- Remove items not in use.- Clean ceilings and ceiling vents to remove dust and debris.
  6. Risk Management Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was available in the kitchen while food prep was taking place. Ensure a sanitizer solution is available at all times. A ~200 ppm chlorine bleach sanitizer solution bucket was prepared and labelled. Education was provided.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - A bag of potatoes was stored on the floor in the walk-in cooler.- Bags of lentils and rice were stored on the floor in the dry storage roomPlease ensure all foods and food containers are stored at least 6 inches off the floor.Corrected onsite.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Processed foods such as sliced tomatoes, lettuce, carrots, and onions were found uncovered in the coolers - Corrected- Open bags of food, such as rice and turmeric, were found in the storage room. Please ensure all food items are properly covered to prevent contamination.- Dirty aprons were stored next to food items in the storage room, including open bags of rice and turmeric. Please remove all dirty laundry from food storage areas and store it in a designated, separate location/container away from food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Outstanding- Walk-in cooler is at 7C. Please ensure the cooler is at or above 4C. Please call for service if required. Do not store any potentially high-risk food in the cooler until it is able to maintain 4C or below.September 17, 2025: - Walk in cooler was measured at 7.7C. - Beverage cooler at the front was measured at approximately 7C. Do not store any potentially high-risk food in the coolers until they are able to maintain 4C or below. The operator was instructed to move all high-risk items to the other cooler in the kitchen.Feb 23/26: No high-risk foods were being stored inside at the time of inspection, except for broth, which was probed at 6.5C. The broth was relocated to another functioning cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Outstanding - No chlorine test strips were available. Please obtain chlorine test strips to verify the concentration of sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink at the front was not supplied with soap or paper towels, and the hot water tap was turned off. The operator indicated that the sink is not in use. Ensure all hand sinks are stocked with soap and paper towels and have hot and cold running water at all times to allow for proper handwashing. The operator turned the hot water tap back on. Education was provided. Please obtain soap and paper towels.Feb 23/26: The operator indicated that no beverage preparation takes place at the front. Milk, bananas, and drinkware were observed in the front area.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Outstanding -Numerous black rice like droppings are noted around the dishwashing area. Proper cleaning and then disinfecting of this area must occur. Pest control measures to eliminate the potential pest are required. - No pest control measures / records are available. Please have a pest control and monitoring program in place.Sept 17/25:Droppings resembling those of mice were noted in the following areas:-Around dishwashing area in the kitchen.-In a dishes/utensil storage area in the kitchen, on a glass dish. The operator indicated that the dishes are not currently in use.-In the storage area at the back, on a glass dish. The operator indicated that the utensil is not currently in use.-At the front area, on the bottom wooden counter shelf.*Please throw away or remove contaminated dishes not in use. Clean and disinfect the affected areas. Education was provided. The operator indicated that the contaminated dishes will be discarded, and that the areas will be cleaned and disinfected. -Traps were observed onsite; however, recent pest control records were not available for review. The most recent records were dated March 19, 2025.*Please ensure a pest control and monitoring program is in place and properly maintained. Recent pest control records should be kept onsite and available for review. The operator indicated that the most recent records will be provided via email.Feb 23/26: A reduction in mice droppings was noted. No pest control records were available for review.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding - Damaged flooring is tapped using duct tapes. Please fix the floor so that the surface is easy to clean and sanitize.September 17, 2025: - Damaged flooring is taped using duct tape. - Two tiles missing/cracked near walk in cooler exposing wood underneath. Please repair the floor so that the surface is smooth and easy to clean. The operator indicated that the floor will soon be repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:-Hard to reach areas: floor corners, backs of shelves, spaces behind large equipment, area under cookline.-Surfaces of large chemical containers/pails in the dishwasher area - Improvement noted -Dishwasher area - Improvement noted-Storage room - Improvement noted - please focus on hard-to-reach corners, and behind the door.-Ceilings and ceiling vents in the kitchenFeb 23/26 :- Under square table in the kitchen- Storage rack area near walk-in coolerPlease do the following as applicable:- Clean and sanitize all surfaces.- Organize areas where equipment, utensils, tools, and other materials are stored.- Remove items not in use.- Clean ceilings and ceiling vents to remove dust and debris.
  7. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was available onsite. An approved sanitizer must be used to sanitize food contact surfaces after cleaning. Please follow the steps below:1. Wash with a detergent and warm water.2. Rinse detergent away with clean, warm water.3. Wipe, spray, or soak in a sink for two minutes using an approved sanitizer.4. After sanitizing step, let the surface or item air dryEducation was provided. The operator prepared an Avmor hydrogen peroxide sanitizer solution (DIN: 0234032) in a spray bottle. The bottle was labeled, and the solution concentration tested satisfactory.The operator intends to use bleach as a sanitizer and indicated that bleach will be obtained. Please prepare a separate spray bottle for the bleach solution, label it, and test the concentration using chlorine test strips. Maintain chlorine at 100 ppm to ensure proper sanitizing.Refer to the Closing Comments section for additional information on sanitizer solutions. These documents will also be sent via email.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Processed foods such as sliced tomatoes, lettuce, carrots, and onions were found uncovered in the coolers. Open bags of food, such as rice and turmeric, were found in the storage room. Please ensure all food items are properly covered to prevent contamination.2. Dirty aprons were stored next to food items in the storage room, including open bags of rice and turmeric. Please remove all dirty laundry from food storage areas and store it in a designated, separate location/container away from food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Outstanding- Walk-in cooler is at 7C. Please ensure the cooler is at or above 4C. Please call for service if required. Do not store any potentially high-risk food in the cooler until it is able to maintain 4C or below.September 17, 2025: - Walk in cooler was measured at 7.7C. - Beverage cooler at the front was measured at approximately 7C. Do not store any potentially high-risk food in the coolers until they are able to maintain 4C or below. The operator was instructed to move all high-risk items to the other cooler in the kitchen.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available. Please obtain chlorine test strips to verify the concentration of sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink at the front was not supplied with soap or paper towels, and the hot water tap was turned off. The operator indicated that the sink is not in use. Ensure all hand sinks are stocked with soap and paper towels and have hot and cold running water at all times to allow for proper handwashing. The operator turned the hot water tap back on. Education was provided. Please obtain soap and paper towels.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink was not equipped with soap. Paper towels were located far from the sink. Ensure all hand sinks are fully stocked with soap and paper towels that are easily accessible at all times to support proper handwashing. The operator obtained hand soap and paper towels.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Outstanding -Numerous black rice like droppings are noted around the dishwashing area. Proper cleaning and then disinfecting of this area must occur. Pest control measures to eliminate the potential pest are required. - No pest control measures / records are available. Please have a pest control and monitoring program in place.September 17, 2025:Droppings resembling those of mice were noted in the following areas:-Around dishwashing area in the kitchen.-In a dishes/utensil storage area in the kitchen, on a glass dish. The operator indicated that the dishes are not currently in use.-In the storage area at the back, on a glass dish. The operator indicated that the utensil is not currently in use.-At the front area, on the bottom wooden counter shelf.*Please throw away or remove contaminated dishes not in use. Clean and disinfect the affected areas. Education was provided. The operator indicated that the contaminated dishes will be discarded, and that the areas will be cleaned and disinfected. -Traps were observed onsite; however, recent pest control records were not available for review. The most recent records were dated March 19, 2025.*Please ensure a pest control and monitoring program is in place and properly maintained. Recent pest control records should be kept onsite and available for review. The operator indicated that the most recent records will be provided via email.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding - Damaged flooring is tapped using duct tapes. Please fix the floor so that the surface is easy to clean and sanitize.September 17, 2025: - Damaged flooring is taped using duct tape. - Two tiles missing/cracked near walk in cooler exposing wood underneath. Please repair the floor so that the surface is smooth and easy to clean. The operator indicated that the floor will soon be repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • White glass dishes in the storage room and in a kitchen storage compartment near the dishwashing area were found with dust, hair, and small black rice-shaped droppings.The operator indicated the dishes are not in use. Please remove unused dishes or properly clean and sanitize them.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler was in disrepair and was leaking a large amount of liquid from above. A large container had been placed on one of the shelves to collect the water. Water also pooled on the floor, and more water was released when the floor was stepped on.All equipment must be maintained in good working order to ensure the safe and sanitary handling of food. Please repair or replace the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:-Hard to reach areas: floor corners, backs of shelves, spaces behind large equipment-Surfaces of large chemical containers/pails in the dishwasher area-Dishwasher area-Storage room-Ceilings and ceiling vents in the kitchenPlease do the following as applicable:- Clean and sanitize all surfaces.- Organize areas where equipment, utensils, tools, and other materials are stored.- Remove items not in use.- Clean ceilings and ceiling vents to remove dust and debris.
  8. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in cooler is at 7C. Please ensure the cooler is at or above 4C. Please call for service if required. Do not store any potentially high risk food in the cooler until it is able to maintain 4C or below.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • -Numerous black rice like droppings are noted around the dishwashing area. Proper cleaning and then disinfecting of this area must occur. Pest control measures to eliminate the potential pest are required. - No pest control measures / records are available. Please have a pest control and monitoring program in place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Damaged flooring is tapped using duct tapes. Please fix the floor so that the surface is easy to clean and sanitize.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mechanical dishwasher in disrepair
  9. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mechanical dishwasher in disrepair
  10. Initial Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Non-food grade buckets being used:- Home depot buckets- Buckets that were initially stored chemicalPlease obtain food grade containers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not sanitizing dishes and utensils properly - issue noted in chemical sanitizer feed hose.Action item: operator use dishwasher to wash and rinse dishes & utensils then set up large sink to sanitize them in a 100ppm bleach sanitizer solution until
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mechanical dishwasher in disrepair