Diner on Six

2511 Hwy 6 Vernon BC V1T 5G4 · Restaurant - Food Service

7 inspections

1. MonitoringMay 13, 2026

   5 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2A(1): Hollandaise sauce in the front hot holding unit was measured at 52°C (2-hour hold). Unsafe for consumption. Recurring Infraction. Corrective Action: Discard the sauce. Hold hot food at 60°C or hotter. Do not stack inserts. Reheat the sauce prior to hot holding as required, see F1.3C. F1.2A(2): Sausage in the steam table was measured at 45°C. Insufficient temperature. Recurring infraction. Corrective Action: Discard any sausage held at 4-60°C for 2 hours or longer. Adjust procedures or unit temperature so all food in the steam table is maintained at 60°C or hotter. Consider reducing stock. Verify temperatures periodically. F1.2B: Some refrigerated food was measured above 4°C: • Upright kitchen cooler (6°C) • Walk-in cooler (7°C) Corrective Action: Adjust or service both coolers so they hold food at 4°C or colder. Monitor the left prep table cooler after rush periods to confirm that it consistently returns to ≤4°C.
     • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): F1.3C: Hollandaise sauce is not properly reheated prior to hot holding. Recurring infraction. Corrective Action: Reheat food to an internal temperature of 74°C or hotter before hot holding. Use separate equipment to reheat (i.e. saucepan on the range).
     • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1B: The thermometer in the left prep table cooler is broken. Corrective Action: Provide a new NSF-certified refrigerator thermometer for the unit.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3D: Sanitizer solution from the dispenser was tested above 500 ppm Quat residual. Corrective Action: Have the dispenser serviced so it provides solution at 200 ppm Quat. In the meantime, manually dilute strong solution to 200 ppm. Avoid drying sanitized dishes with absorbent cloths. If this is necessary during rush periods, store the cloth on a sanitized surface and replace it every 30-60 minutes, or more often as needed. Dishware should be left to air-dry. Manual drying can introduce contamination. Ensure staff who wash dishes have access to chlorine test strips and monitor dishwasher sanitizer levels daily (≥50 ppm chlorine at the dish surface). Retrain as needed. Keep wiping cloths immersed in 200 ppm sanitizer solution between uses. Any loose cloths must be wet with sanitizer, out only temporarily, and promptly returned to the sanitizer solution.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5B(1): Observed standing liquid in the walk-in cooler, from a spill or leak. Corrective Action: Remove the liquid and clean the area. Address any leak or malfunction. Continue to clean the walk-in cooler shelving and behind line cooking equipment at the regular frequency and as needed. F2.5B(2): The floor in the walk-in cooler is heavily rusted and in poor condition. Corrective Action: Determine a plan to replace the walk-in cooler floor covering. Notify the health officer re flooring material and expected timeline well in advance.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
2. MonitoringAug 12, 2025

   8 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2A: Hollandaise sauce in the hot holding unit (front of house) was measured at 23°C. Holding time is 3 hours. The product is unsafe for consumption. Corrective Action: Discard the sauce. Hold food at 60°C or hotter. Do not stack inserts in the hot holding units. Operator to ensure that the left prep table cooler returns to 4°C or colder after the rush period. If this does not occur, adjust or service the unit. The temperature in the front upright cooler should be adjusted so it consistently maintains food at 1-4°C.
     • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): F1.3C: Food is not properly reheated before hot holding. Corrective Action: Reheat potentially hazardous food to an internal temperature of 74°C or hotter before transferring to a hot holding unit.
     • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): F1.5: Poor handwashing technique (short lather, hands not dried, post-wash contact with the sink). Corrective Action: Retrain staff. Lather with soap for at least 15 seconds. Dry hands thoroughly. Use paper towel to shut off the tap. Do not touch sink surfaces after handwashing. Fix or report broken equipment (see F2.7C). Dishwashers must wash hands before contacting clean dishes. Avoid wiping hands on clothing or aprons; wash hands if this occurs.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1A: Sanitizer test strips could not be located. Corrective Action: Obtain test strips for chlorine and quaternary ammonia (Quat) respectively. Train dishwashers and food handlers on proper use. F2.1B: Thermometers are missing from some coolers: • Left prep table cooler • Undercounter cooler (front of house) Corrective Action: Provide an NSF-certified refrigerator thermometer for each unit.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): F2.2C: Observed trapped insects (flies/gnats) in the basement area. Corrective Action: Reduce the insect population. Retain a pest management professional as required.
     • F2.2C The premises must be maintained free of pests.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3A: Sanitized dishes are dried with absorbent cloths, which are kept for extended periods. Corrective Action: Let sanitized items air dry. If occasional hand-drying must occur, use clean, dry cloths stored on a sanitized surface and replace them every 1-2 hours. F2.3D(1): Sanitizer solution is not easily accessible from the line. Corrective Action: Provide sanitizer solution at 200 ppm Quat residual at the line. Clean and sanitize unclean spray bottles, do not store them at the hand sink. F2.3D(2): Sanitizer solution in a container in the front sink was measured at 150 ppm Quat residual. Corrective Action: Dispense and maintain new sanitizer solution at 200 ppm Quat.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5B: Inadequate sanitation in some areas: • Hard to reach spaces • Walk-in cooler shelving nearest the door Corrective Action: Clean the areas identified. The other walk-in cooler shelves should also be cleaned (and sanitized). F2.5C: Observed staff storing cloths in their apron pockets and loose on work surfaces. Corrective Action: Do not store cloths in contact with aprons or clothing. Keep wiping cloths immersed in sanitizer solution at 200 ppm Quat residual. Soak for at least 30 seconds between uses. Replace the cloths and solution every 2 hours or when tested below 200 ppm. Cloths for handling hot items must be kept clean and dry in a neutral area. Front of house counters should be reorganized so personal effects are separate from business related items.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): F2.7C(1): The paper towel dispenser at the kitchen hand sink is not working properly. Corrective Action: Adjust, repair, or replace the dispenser so the next paper towel sheet appears after each one is removed. F2.7C(2): The paper towel dispenser at the front sink is empty. Corrective Action: Refill the dispenser.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
3. MonitoringJul 18, 2024

   4 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2A: Some food in the steam table was measured below 60°C. Corrective Action: Increase the temperature of the unit so food in all sections is maintained at 60°C or hotter. F1.2B: Food in the front upright cooler was measured at 9°C. Corrective Action: Adjust or service the cooler so it holds food at 4°C or colder.
     • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): F1.5A: Inadequate handwashing technique. Observed an employee rinse their hands without soap. Corrective Action: Retrain staff. Apply warm water, lather with soap for 15 seconds, rinse thoroughly - leave the water running - dry hands with paper towel, turn off the taps using paper towel. Any interaction with the hand sink must include handwashing. Hair containment practices are satisfactory. Continue to ensure safety and quality control prior to service.
     • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3D: Sanitizer solution in one spray bottle was measured at 150 ppm Quat residual. Corrective Action: Discard the weak solution. Prepare new sanitizer solution at 200 ppm Quat residual.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5A: One shelving unit in the walk-in cooler is rusted and shedding paint. Corrective Action: Obtain a new replacement shelving unit. F2.5B: Inadequate sanitation in some areas. • Walk-in cooler shelves • Hard to reach spaces at the right grill • Some cooler door gaskets • Clean item storage bins near the dishwashing area Corrective Action: Clean the areas and equipment identified. F2.5K: A spray bottle is suspended over the hand sink splash guard. This can contaminate the exterior of the bottle. Corrective Action: Clean the spray bottle. Store in an alternate location away from food and contamination sources.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
4. MonitoringJan 19, 2023

   4 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2B: Food stored in the front-of-house reach-in cooler (full size) was measured at 3-8°C. Inconsistent operation. Corrective Action: Adjust or repair the cooler as needed so food in all sections of the unit is held at 4°C or colder. Food in multiple line coolers was measured at greater than 4°C during a rush period. Operator to monitor the units after the rush to ensure food is maintained at 4°C or colder. Records indicate that the line coolers operate at safe temperatures. Store food in the steam table at 60°C or hotter. If the temperature is variable, adjust or repair the unit as needed, and/or ensure product turnover occurs every 2 hours.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): F1.5: Observed a food handler wearing several rings and other jewelry. This poses a physical contamination risk and can obstruct proper handwashing. Corrective Action: Before engaging in food handling activities, remove jewelry and other objects that could fall into or otherwise contaminate food. A simple wedding band and secured or covered medical information jewelry may be acceptable.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1B: Thermometers are not present in the kitchen reach-in cooler (full size) and the left-most prep table cooler. Corrective Action: Obtain NSF-certified refrigerator thermometers for each unit. Store sanitizer test strips in an accessible location away from heat and moisture. Train staff on proper use and storage.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5B: Inadequate sanitation. • Heavy grease and debris under and behind cooking equipment • Dishwashing area Corrective Action: Clean the areas identified. Do so on a regular basis. F2.5G: Observed food bins stored on the floor of the walk-in cooler and walk-in freezer. Corrective Action: Store food on clean racks elevated at least 15 cm (6 inches) above the floor. Keep raw proteins on the lowest shelf with no ready-to-eat product underneath. Cloths used for handling hot items must be replaced frequently and when visibly damp or soiled. Continue to immerse wiping cloths in sanitizer solution.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5G Foods must be stored in a manner to prevent contamination.
5. MonitoringJan 12, 2022

   7 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2A: Internal temperature of breakfast sausage in the hot holding unit measured at 53°C. Sausages were held in the unit for 30 minutes. Other stored product is maintained at 60°C or hotter. Corrective Action: Increase temperature of hot holding unit. Reheat sausages to an internal temperature of 74°C and return to the steam table. After a rest period, check the temperature to ensure sausages are maintained at 60°C or hotter. If steam table unit cannot keep all product at 60°C or hotter, repair or replace the unit, and discard any food held between 4°C and 60°C for 2 hours.
     • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
   • F1.7 Are foods protected from contamination?
     • Observation(s): F1.7B: Residue is visible on interior of ice machine lid. Corrective Action: Empty ice from the machine. Clean and sanitize inside of lid and all interior surfaces.
     • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1A: Chlorine and Quat test strips are expired, discoloured, and in poor condition. Corrective Action: Obtain new Quat and chlorine test strips. Store in a clean, dry place at room temperature. F2.1B: Thermometer inside walk-in cooler is inaccurate. Corrective Action: Provide a new NSF certified refrigerator thermometer inside the walk-in cooler.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3D: Sanitizer solution in wiping cloth storage container measured at 0 ppm Quat residual. Corrective Action: Discard solution. Prepare new solution at 200 ppm Quat for sanitary storage of wiping cloths. Immerse cloths in solution for at least 30 seconds to eliminate bacteria between uses. Check concentration with test strips. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5A: Observed charred and split wooden spoons. These are no longer safe for use. Corrective Action: Discard damaged spoons. F2.5B: Build-up of dust and debris on evaporator fan cover unit inside walk-in cooler. Corrective Action: Clean fan cover grating and surfaces to remove dust and debris. F2.5K: Tongs stored on used wiping cloth near cook top. Cloths support and spread bacteria when not properly stored. Corrective Action: Tongs used continually for food contact at room temperature must be stored in a clean, dry container and washed and sanitized at least every 4 hours. Keep wiping cloths immersed in sanitizer at 200 ppm Quat at all times. Cloths used to handle hot items must be kept clean and dry. Note: Top shelf of steel rolling rack is bent and chipped. Food residue can accumulate in the crevice at the edge of the top shelf. It is highly recommended to replace the damaged rack. In the meantime, wash and sanitize the rack regularly and avoid storing food on the top shelf.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): F2.6F: Cardboard used to line shelves on grey plastic storage rack near back prep table. Cardboard is prone to contamination and can serve as a source of food or nesting material for pests. Corrective Action: Remove cardboard liners from the premises. Clean and sanitize surfaces regularly.
     • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): F2.7A: Inadequate hot water pressure and flow at the kitchen hand sink. Corrective Action: Repair hand sink lines so an adequate volume of hot water under pressure is provided at the kitchen hand sink to support proper handwashing.
     • F2.7A Handwashing station must be supplied with hot and cold running water.
6. MonitoringJul 16, 2020

   6 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2B Observed large container of lemon juice that was marked as "Refrigerate after opening" being stored at room temperature in the server area at the time of inspection. ACTIONS REQUIRED: • Operator to ensure lemon juice is stored in cooler capable of maintaining 4 °C/40 °F or colder at all times. • Operator to verify and ensure any opened containers are stored according to the manufacturer's storage instructions after opening (i.e. Refrigerate after opening or no refrigeration necessary).
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1A Chemical test strips required to verify the concentration of sanitizers used. • Multi Quats QT-40 chemical test strips are required to verify the sanitizer concentration from the dispenser. Test strips onsite had expired in 2019 and were noted to be discoloured (yellow rather than salmon pink). • Chlorine chemical test strips are required to verify the sanitizer concentration dispensed in the low temperature commercial dishwasher. Chlorine test strips onsite (refilled in container from 2018) did not change colour although chlorine concentration was measured using the EHOs strips to be 50 ppm chlorine. ACTIONS REQUIRED: • Operator to obtain appropriate chemical test strips (e.g. chlorine, QT-40 Quats) and have available onsite for use in order to accurately verify the level of each specific sanitizer used onsite. Chemical test strips/kits can be obtained from your chemical supplier. Send photo/text showing test strips with valid expiry dates to EHO for infraction resolution. • Ensure new test strip have valid expiry dates. F2.1B Accurate NSF certified thermometer required in upright cooler containing eggs located near cook line. NSF thermometer inside the cooler was noted to be inaccurate (did not appear to reflect the correct temperature inside the cooler - was registering warmer than actual temperature). ACTIONS REQUIRED: • Operator to obtain accurate NSF certified cold holding thermometer and email/text photos to EHO clearly showing the accurate proper temperatures for cooler, NSF logo for infraction resolution.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): F2.2B-1 Daylight was visible around and under back exterior door. ACTIONS REQUIRED: • Operator to install weather stripping and door sweep on back exterior door and email/text photo(s) to EHO clearly showing no daylight visible under/around door for infraction resolution. F2.2B-2 Daylight was visible under main entry exterior door. ACTIONS REQUIRED: • Owner to install door sweep on main entry exterior door and email/text photo(s) to EHO clearly showing no daylight visible under door for infraction resolution.
     • F2.2B The premises must be protected against entry of pests.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3A Mechanical low temp dishwasher was verified to be dispensing 50 ppm chlorine at the time of inspection. F2.3D Sanitizer spray bottle located on counter near meat slicer was measured to contain less than 200 ppm QUATS at the time of inspection. ACTIONS REQUIRED: • Operator to refill spray bottle from dispenser that was verified to dispense 400 ppm QUATS and send photo of test strip showing proper concentration for infraction resolution.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5J Two fluorescent lights require shatterproof light covers or "fluorescent bulb tube guards" or LED (plastic shatterproof bulbs) on lights in basement to prevent contamination with broken glass fragments in the event of bulb breakage. ACTIONS REQUIRED: • Operator to install shatterproof lights/covers/LED light on all lights in basement. Email/text a photo to EHO for infraction resolution.
     • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
   • F3.1 Does the operator have a valid operating permit or approval to operate?
     • Observation(s): F3.1A Permit to Operate posted but it was missing the valid fiscal decal for 2020/2021. ACTION REQUIRED: • Operator to call Vernon Health Centre Health Protection Admin to enquire whether valid fiscal decal has been mailed to facility mailing address and confirm mailing address. Call 250-549-5714 to confirm.
     • F3.1A A valid permit to operate must be posted in a conspicuous location.
7. MonitoringJan 8, 2020

   2 infractions

   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): F2.2B- The one of the floor boards on the right side entrance by the door was observed to be damaged. Actions required: • Please ensure the floor board by the door on the right side entrance is repaired to ensure no tripping hazards. Please send photos of the repaired floor board to the Environmental Health Officer once completed for infraction resolution.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5C- Wiping cloth was observed to be stored at room temperature, not in sanitizing solution. This can allow for the growth of pathogens on the wiping cloths and re-contamination of food contact surfaces and hands. Actions required: • Operator must ensure that wiping cloths are kept in a sanitizer solution of 200 ppm at all times, and to ensure that the solution is changed every 2 hours or less if lots of debris is in the solution. Set a timer to ensure that it is changed every 2 hours, and test the concentration with chemical test strips. Please send photo of wiping cloths in sanitizing solution to EHO for infraction resolution. F2.5D- Spray bottle in front counter area did not have label on it, operator could not identify what was inside. Actions required: • Operator must label all spray bottles to ensure the proper chemical is being used and they are not mixed together. Please send a photo of labelled spray bottles to EHO for infraction resolution. F2.5G-Observed containers of food placed directly on the floor of the walk-in cooler. This could allow pests or other contamination to easily fall into foods and prevents proper cleaning under the containers. Additionally, placement of food containers directly on the floor can allow for contamination from the bottom of the containers to transfer to food contact surfaces when containers are taken out and placed on counters. Actions required: • Operator to ensure all foods are stored off the floor to prevent contamination of foods, food containers, and subsequently food contact surfaces. Please send a photo of food stored off the floor of the walk-in cooler to EHO for infraction resolution. F2.5K- Knife stored between the crack of the prep cooler and the fridge by the entrance to the kitchen. This can allow for re-contamination of the knife every time it is stored there as the crack cannot be sufficiently cleaned and collects food debris from the knives. Actions required: • Operator to ensure that knives are not stored in the crack between the prep cooler and stand up fridge. Please store knives in a method that prevents re-contamination of the knives, such as on a magnetic strip or in a washable container. Please send a photo of the knives no longer being stored in the crack between the two coolers to EHO for infraction resolution.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
     • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
     • F2.5G Foods must be stored in a manner to prevent contamination.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.