Ken's Stir Fry
345 Main Street NW Slave Lake AB T0G 2A0 · Food - General
22 inspections
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor tiles in front of the fire extinguisher are observed to be cracked and in disrepairFloors in a food facility must be maintained in good working condition and must be smooth, durable and easy to clean. **Update (May 13, 2026): Floor tiles in the above noted area are still cracked and in disrepair. Ensure the flooring is repaired/replaced.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Various wet wiping cloths were observed on counters in the kitchen. Operator was able to move the cloths into a bleach sanitizer solution during the inspection. Ensure that cloths used for wiping food contact surfaces are kept in a sanitizing solution when not in use OR single use and discarded immediately after use. Wiping cloths shall be stored in a place and manner that prevents contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Various containers of food items were observed to be uncovered in the following areas:1. In one of the chest freezers2. In one of the preparation coolers Operator was able to cover the food items with appropriate lids/coverings during the inspection. Ensure that stored food items in containers are covered with a lid to prevent the introduction of contaminants.
- 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?
- The weather stripping/door seal on the back door of the kitchen (where the chest freezers and walk in cooler are located) is observed to be in disrepair. Sunlight can be seen from the outside through the door gap.Exterior openings must be properly sealed to deter/prevent the entry of pests.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. There is hole in the wall just below the fire extinguisher in the kitchen 2. Floor tiles in front of the fire extinguisher are observed to be cracked and in disrepairFloors and walls in a food facility must be maintained in good working condition and must be smooth, durable and easy to clean. Ensure the above noted areas are repaired.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The stainless steel Midea fridge in the kitchen was observed to be missing a thermometer in the freezer compartment. All freezer units must be equipped with a functional thermometer to verify adequate temperatures are maintained for safe food storage. Obtain a thermometer designed for use in the freezer unit to verify adequate temperatures are being maintained.**Note: Adequate temperature of the freezer unit was verified by PHI during the inspection. The unit was measured at a temperature of -18 degrees C at the time of the inspection.**Update (November 12, 2025): Operator has obtained incorrect temperature measuring device for the freezer. Upon review of pictures, the device is a Relative Humidity Meter. Please obtain an appropriate thermometer designed for use in a freezer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A soiled white cloth was observed next to the hot holding unit. Operator transferred the cloth into a sanitizer solution bucket during the inspection. Ensure that cleaning cloths are immersed in a sanitizing solution or discarded after use to prevent cross contamination of food contact surfaces.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A fly swatter was observed to be stored on top of the microwave. PHI instructed operator to move it to an alternate area away from the food preparation area during the inspection. Ensure that items that are not associated/required for food handling are stored separately to prevent cross contamination of food areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Two probe thermometers within the kitchen were tested and observed to be non-functional after various attempts were made to turn them on. The kitchen must be equipped with a functional food grade probe thermometer to ensure foods have reached the minimum required temperatures during cooking, cooling, thawing and display for safe food handling.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The stainless steel Midea fridge in the kitchen was observed to be missing a thermometer in the freezer compartment. All freezer units must be equipped with a functional thermometer to verify adequate temperatures are maintained for safe food storage. Obtain a thermometer designed for use in the freezer unit to verify adequate temperatures are being maintained.**Note: Adequate temperature of the freezer unit was verified by PHI during the inspection. The unit was measured at a temperature of -18 degrees C at the time of the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The white porcelain hand washing sink in the kitchen was observed to have a storage basket in the basin. Operator removed the basket from the basin during the inspection. All hand washing sinks shall be unobstructed at all times to ensure proper hand hygiene is being completed by kitchen staff.
- 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?
- Up-to-date records of pest monitoring are not being maintained. When PHI requested to verify pest control records, the most recent record was completed in September 2025.Ensure that pest monitoring is completed monthly with records kept on site.**Note: There was no evidence of pest activity observed during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A plastic spatula was observed to be in disrepair. Operator discarded the spatula into the garbage during the inspection. Ensure that all food equipment and utensils are maintained in a good working condition for proper cleaning and sanitization.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The ventilation range hood above the grill is overdue for routine maintenance. **Note: During the inspection, operator contacted ventilation service company during the inspection to book a service date.**Update (April 24, 2025): Operator confirmed that an appointment has been scheduled for the exhaust hood to be serviced by a professional company on May 13, 2025.**Update (May 14, 2025): The ventilation/exhaust range hood remains to be overdue for routine service/cleaning. Operator notified inspector that the service date for the ventilation/exhaust range hood has been rescheduled by the service technician and will now be completed on June 17, 2025 at 9 PM.Ensure that the ventilation range hood is serviced by a professional cleaning company as required for its maintenance.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The ventilation range hood above the grill is overdue for routine maintenance. Ensure that the ventilation range hood is serviced by a professional cleaning company as required for its maintenance.**Note: During the inspection, operator contacted ventilation service company during the inspection to book a service date.**Update (April 24, 2025): Operator confirmed that an appointment has been scheduled for the exhaust hood to be serviced by a professional company on May 13, 2025.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Adequate temperatures were not being maintained in the following area:1. Walk-in cooler was measured at 10 degrees CFood items were probed and measured below 4 degrees C. Operator moved all high risk foods into working cooler units in the facility. Foods stored in cold holding units must be maintained at a temperature of 4 degrees C or lower THE WALK-IN COOLER MUST NOT BE USED FOR FOOD STORAGE UNTIL IT IS SERVICED. Ensure that the walk-in cooler is serviced as required.**Update (April 24, 2025): The preparation cooler and walk-in cooler are still unable to maintain adequate temperatures. Coolers are not being used to store food items. Operator stated a technician will be in today to service both the preparation cooler and walk-in cooler.**Update (April 25, 2025): The walk-in cooler still requires repairs. Technician came in yesterday and after assessment requires another part to finish repairs. Operator stated that technician should be back tomorrow to complete the repairs.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The ventilation range hood above the grill is overdue for routine maintenance. Ensure that the ventilation range hood is serviced by a professional cleaning company as required for its maintenance.**Note: During the inspection, operator contacted ventilation service company during the inspection to book a service date.**Update (April 24, 2025): Operator confirmed that an appointment has been scheduled for the exhaust hood to be serviced by a professional company on May 13, 2025.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Adequate temperatures were not being maintained in the following areas:1. Preparation cooler next to wooden swinging door was measured at 8 degrees C2. Walk-in cooler was measured at 10 degrees CFood items were probed and measured below 4 degrees C. Operator moved all high risk foods into working cooler units in the facility. Foods stored in cold holding units must be maintained at a temperature of 4 degrees C or lower THE ABOVE NOTED COOLER UNITS MUST NOT BE USED FOR FOOD STORAGE UNTIL THEY ARE SERVICED. Ensure that the walk-in cooler and preparation cooler are serviced.**Update (April 24, 2025): The preparation cooler and walk-in cooler are still unable to maintain adequate temperatures. Coolers are not being used to store food items. Operator stated a technician will be in today to service both the preparation cooler and walk-in cooler.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The ventilation range hood above the grill is overdue for routine maintenance. Ensure that the ventilation range hood is serviced by a professional cleaning company as required for its maintenance.**Note: During the inspection, operator contacted ventilation service company during the inspection to book a service date.**Update (April 24, 2025): Operator confirmed that an appointment has been scheduled for the exhaust hood to be serviced by a professional company on May 13, 2025.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Adequate temperatures were not being maintained in the following areas:1. Preparation cooler next to wooden swinging door was measured at 8 degrees C2. Walk-in cooler was measured at 10 degrees CFood items were probed and measured below 4 degrees C. Operator moved all high risk foods into working cooler units in the facility. Foods stored in cold holding units must be maintained at a temperature of 4 degrees C or lower THE ABOVE NOTED COOLER UNITS MUST NOT BE USED FOR FOOD STORAGE UNTIL THEY ARE SERVICED. Ensure that the walk-in cooler and preparation cooler are serviced.
- 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?
- Up-to-date records of pest monitoring are not being maintained. Ensure that pest monitoring is completed monthly with records kept on site.**Note: There was no evidence of pest activity observed during the inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The ventilation range hood above the grill is overdue for routine maintenance. Ensure that the ventilation range hood is serviced by a professional cleaning company as required for its maintenance.**Note: During the inspection, operator contacted ventilation service company during the inspection to book a service date.
- 23. Is the facility maintained in a clean and sanitary condition?
- The walk in cooler and cooler fans were observed to have a significant build-up of mould. It was recommended to the operator to have a professional mould restoration company come in to remove mould in cooler fan. COOLER MUST NOT BE USED TO STORE FOOD UNTIL IT IS PROFESSIONALLY SERVICED. **Note: During the inspection, the operator contacted a mould restoration company to inquire about booking for service.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sanitizer bucket containing bleach solution was tested and measured at a concentration exceeding 200 ppm. Operator remade the solution which was tested at a concentration of 100 ppm. Ensure that bleach sanitizer solutions are maintained at the required concentration of 100 ppm.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A large batch of sweet & sour sauce was observed to be stored in an ECOLAB liquid dish detergent container. Operator was instructed to discard the sauce during the inspection. Food items must be stored in food grade containers that are meant for food.
- 09. Are chemicals stored and handled in a safe manner?
- Various spray bottles within the kitchen were observed without a label. Operator was instructed to label the bottles with a permanent marker. Ensure that all bottles that contain chemicals are labeled to identify their contents and prevent accidental use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Adequate temperatures were not being maintained in the following areas:1. Preparation cooler next to wooden swinging door was measured at 8 degrees C2. Walk-in cooler was measured at 10 degrees CFood items were probed and measured below 4 degrees C. Operator moved all high risk foods into working cooler units in the facility. Foods stored in cold holding units must be maintained at a temperature of 4 degrees C or lower THE ABOVE NOTED COOLER UNITS MUST NOT BE USED FOR FOOD STORAGE UNTIL THEY ARE SERVICED. Ensure that the walk-in cooler and preparation cooler are serviced.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink was observed to be inadequately stocked:1. The paper towel dispenser at white porcelain hand sink was observed to be empty. 2. The white porcelain hand sink water supply had been shut offOperator was able to restock the paper towel and turn on the water supply during the inspection. Ensure that hand washing sinks are adequately supplied with liquid hand soap, paper towel and hot and cold running water at all times for proper hand hygiene.
- 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?
- Up-to-date records of pest monitoring are not being maintained. Ensure that pest monitoring is completed monthly with records kept on site.**Note: There was no evidence of pest activity observed during the inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The ventilation range hood above the grill is overdue for routine maintenance. Ensure that the ventilation range hood is serviced by a professional cleaning company as required for its maintenance.**Note: During the inspection, operator contacted ventilation service company during the inspection to book a service date.
- 23. Is the facility maintained in a clean and sanitary condition?
- The walk in cooler and cooler fans were observed to have a significant build-up of mould. It was recommended to the operator to have a professional mould restoration company come in to remove mould in cooler fan. COOLER MUST NOT BE USED TO STORE FOOD UNTIL IT IS PROFESSIONALLY SERVICED. **Note: During the inspection, the operator contacted a mould restoration company to inquire about booking for service.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Operator stated that the hot water tank in the facility stopped working as of last night. There is no hot water for the facility. Manager is looking for a replacement tank to order and have installed for the facility. Operator has been boiling water to utilize for handwashing and dishwashing. Ensure that the hot water tank is serviced.**Update (October 18, 2024): Owner stated that building manager has ordered a new hot water tank and that PHI will be notified when tank has arrived to be installed.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Ready to eat foods are being stored beside & underneath raw food items in the walk-in cooler. No signs of cross contamination were noted on the ready to eat foods. Raw chicken was stored above a kabocha squash and next to whole celery. PHI had staff move ready to eat produce onto another shelf. Raw food items shall be stored separately from ready to eat foods to prevent cross contamination. Please ensure that ready to eat foods are stored above raw food items.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Operator stated that the hot water tank in the facility stopped working as of last night. There is no hot water for the facility. Manager is looking for a replacement tank to order and have installed for the facility. Operator has been boiling water to utilize for handwashing and dishwashing. Ensure that the hot water tank is serviced.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked rice in the rice cooker was noted to be at 45 degrees Celsius. Operator stated that the rice had been kept in the cooler overnight and was moved to the rice cooker for reheating for a little less than 2 hours. Operator cooked the rice on stove during the inspection for reheating.Ensure that proper reheating steps are completed for foods kept under refrigeration. Foods must be reheated to at least 74 degrees Celsius before hot-holding storage at or above 60 degrees Celsius.
- 23. Is the facility maintained in a clean and sanitary condition?
- Mould-like growth was noted on the wall facing the door inside the walk-in cooler.Ensure that the walls are cleaned and sanitized regularly to prevent the build-up of mould.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Mould-like growth was noted inside the ice machine. Operator turned the machine off and removed all ice during inspection. Operator was instructed to clean and sanitize all surfaces of the equipment.Ensure that all food contact surfaces including the equipment used for beverage preparation such as the ice machine are maintained in a hygienic manner with regular cleaning and sanitization.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One cooked meatball was noted to be left inside the microwave. Operator discarded the food item, and cleaned and sanitized all surfaces of the equipment during inspection.Ensure that all food contact surfaces are cleaned and sanitized thoroughly before closing.
- 23. Is the facility maintained in a clean and sanitary condition?
- The food preparation area was noted to be lacking diligent housekeeping and thorough facility wide cleaning is required. Ensure that all areas including floors under counters and cooking equipment are cleaned thoroughly to remove any build-up of food debris.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 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 chemical sanitizer (chlorine) concentration was measured at 50 ppm. Operator was instructed to use the mechanical dishwasher for wash and rinse steps and sanitize in one section of the 2-compartment sink with chlorine solution at 100 ppm.Ensure that staff are regularly testing the dishwasher sanitizer concentration to ensure that the equipment is in good repair.Update (November 8, 2023): The chlorine sanitizer concentration remains unsatisfactory. Operator was advised to continue to use one compartment for sanitizing dishes and utensils with 100 ppm chlorine sanitizer until repair work is completed.Update (December 6, 2023): Maintenance work is scheduled for the following week. Operator will continue to manually sanitize dishes and utensils in the sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Maintenance of the vent hood in the food preparation area was past due. Ensure that the cleaning of vent hood is up to date for maintenance of the ventilation system.Update (November 8, 2023): Ventilation system maintenance remains overdue.Update (December 6, 2023): Ventilation system maintenance remains overdue.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
4 infractions
- 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 chemical sanitizer (chlorine) concentration was measured at 50 ppm. Operator was instructed to use the mechanical dishwasher for wash and rinse steps and sanitize in one section of the 2-compartment sink with chlorine solution at 100 ppm.Ensure that staff are regularly testing the dishwasher sanitizer concentration to ensure that the equipment is in good repair.Update (November 8, 2023): The chlorine sanitizer concentration remains unsatisfactory. Operator was advised to continue to use one compartment for sanitizing dishes and utensils with 100 ppm chlorine sanitizer until repair work is completed.
- 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?
- No pest control records were available on site at the time of inspection.Ensure that pest control records are maintained and kept on site at all times.Update (November 8, 2023): Pest control checklist was incomplete at the time of inspection. Inspector confirmed receipt of pest control checklist template following previous inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The light cover in the oven area were noted to be removed with lights completely exposed.Ensure that all lightings are either shatterproof or equipped with a shatterproof light cover to prevent physical contamination of foods with sharp objects in case where lighting breaks.Update (November 8, 2023): Violation remains outstanding with no light cover installed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Maintenance of the vent hood in the food preparation area was past due. Ensure that the cleaning of vent hood is up to date for maintenance of the ventilation system.Update (November 8, 2023): Ventilation system maintenance remains overdue.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Damp cleaning clothes were found sitting on counters. Operator prepared new surface sanitizer solutions and corrected the violation during inspection.Ensure that the cleaning clothes are routinely cleaned and kept in sanitizer solutions with adequate concentration at all times.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Food items in the walk-in cooler were observed to be stored uncovered.2. Sauce containers were observed to be stored on the floor.1. Ensure that all food items in cold holding are stored with lids that properly cover to protect from contamination.2. Ensure that all food items are stored at least 6 inches above the floor to protect from contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Fried rice in hot holding unit was measured at 35 degrees Celsius. Operator discarded the food during inspection.Ensure that all foods in hot holding are kept at or above 60 degrees Celsius.
- 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 chemical sanitizer (chlorine) concentration was measured at 50 ppm. Operator was instructed to use the mechanical dishwasher for wash and rinse steps and sanitize in one section of the 2-compartment sink with chlorine solution at 100 ppm.Ensure that staff are regularly testing the dishwasher sanitizer concentration to ensure that the equipment is in good repair.Note: operator expressed preference to remove the mechanical dishwasher from the facility to reduce cost. Hand sink requirement was reviewed, as one section of the 2-compartment dishwashing sink that is accessible to food handlers is currently used as a hand sink.
- 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?
- No pest control records were available on site at the time of inspection.Ensure that pest control records are maintained and kept on site at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The light cover in the oven area were noted to be removed with lights completely exposed.Ensure that all lightings are either shatterproof or equipped with a shatterproof light cover to prevent physical contamination of foods with sharp objects in case where lighting breaks.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ceiling tile near the ventilation unit was noted to be in disrepair.Ensure that all surfaces in the facility are structurally sound in good repair and easily cleanable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Maintenance of the vent hood in the food preparation area was past due. Ensure that the cleaning of vent hood is up to date for maintenance of the ventilation system.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?