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The Canton House

101 10 Street Beaverlodge AB T0H 0C0 · Food - General

15 inspections

  1. Risk Management Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff have shown a consistent lack of food safety knowledge. Ensure all staff members take the Alberta Food Safety Course.As of May 20, 2026, owner/ operator and one other staff member have an approved Food Safety course certificate.Ensure all other staffs also take at-least Alberta Food Safety Basic course.June 09, 2026: Ensure food safety certificates are available onsite. Please send copies of food safety training certificates for all staffs if records are available.June 30, 2026: OUTSTANDING REPEATED VIOLATION.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written cleaning schedule is not available.Develop and implement a documented cleaning schedule covering daily, weekly, and monthly tasks, with completion recorded and initialed by responsible personnel; a template is provided with this report.June 10, 2026: Schedule was available. However, was not completed.June 30, 2026: Please share photos for updated written cleaning schedule.
  2. Risk Management Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • One out of two layer of the cover (plastic/glass) located on top of the condiment refrigerator is shattered, with visible fragments present inside the unit (e.g., above containers such as nooks and crooks). The facility has temporarily applied transparent tape, which is not cleanable, non-smooth, and visibly contaminated with food debris and sauces.Additionally, the temperature of the refrigerator was observed to be elevated at approximately 7°C.Please ensure that all shattered pieces are carefully removed without contaminating any food items. A new, intact, and easily cleanable layer of appropriate material (glass or approved plastic) must be installed.The use of transparent tape is not permitted, as it is not smooth, not easily cleanable, and can harbour contamination.Ensure temp monitoring and ensure temp is below 4C.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff have shown a consistent lack of food safety knowledge. Ensure all staff members take the Alberta Food Safety Course.As of May 20, 2026, owner/ operator and one other staff member have an approved Food Safety course certificate.Ensure all other staffs also take at-least Alberta Food Safety Basic course.June 09, 2026: Ensure food safety certificates are available onsite. Please send copies of food safety training certificates for all staffs if records are available.
    • 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. Some ceiling lights in the main kitchen and adjacent storage / preparation areas are not operational.2. Some lights in the main kitchen and adjacent storage / preparation areas are not shattered proof.1. Ensure all the lights in the main kitchen and adjacent storage / preparation areas are operational.2. Ensure all lights in the main kitchen and adjacent storage / preparation areas are shattered proof.June 09, 2026: Most lights are now shattered proof. Two long tube lights above exhaust ventilation area / prep area are not shattered proof.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written cleaning schedule is not available.Develop and implement a documented cleaning schedule covering daily, weekly, and monthly tasks, with completion recorded and initialed by responsible personnel; a template is provided with this report.June 10, 2026: Schedule was available. However, was not completed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas (under handwash sink, beside mechanical dishwasher - adjacent areas were unsanitary.Ensure proper sanitation of the facility including the above indicated areas.
  3. Monitoring Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 1. A half-used chilli-garlic sauce bottle (originally 3600gms) left at room temperature for several days while label clearly says keep refrigerated after opening.2. A dozen egg spring rolls left at room temperature from previous day were noted.All above indicated items were discarded.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature monitoring records are not available for all cooling units.Ensure that all cooling units are equipped with a functional thermometer. Temperatures must be checked and recorded daily, with entries initialed by the staff responsible for monitoring.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • A staff was portioning a large quantity of raw pork for approximately 1.5 hours while handling other food preparation tasks simultaneously.Staff was instructed that raw meat, and other high-risk foods must not be kept at room temperature for more than two hours due to the risk of foodborne illness; most of the meat was returned to refrigeration, and staff was directed to portion smaller quantities as needed.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff have shown a consistent lack of food safety knowledge. Ensure all staff members take the Alberta Food Safety Course.As of May 20, 2026, owner/ operator and one other staff member have an approved Food Safety course certificate.Ensure all other staffs also take at-least Alberta Food Safety Basic course.
    • 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. Some ceiling lights in the main kitchen and adjacent storage / preparation areas are not operational.2. Some lights in the main kitchen and adjacent storage / preparation areas are not shattered proof.1. Ensure all the lights in the main kitchen and adjacent storage / preparation areas are operational.2. Ensure all lights in the main kitchen and adjacent storage / preparation areas are shattered proof.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The can opener was found in an insanitary, rusted condition.The can opener was discarded as it was not in use; ensure the remaining rusted component attached to the table is also discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written cleaning schedule is not available.Develop and implement a documented cleaning schedule covering daily, weekly, and monthly tasks, with completion recorded and initialed by responsible personnel; a template is provided with this report.
  4. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff have shown a consistent lack of food safety knowledge. Ensure all staff members take the Alberta Food Safety Course.
  5. Risk Management Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff have shown a consistent lack of food safety knowledge. Ensure all staff members take the Alberta Food Safety Course.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in all the following areas: -Shelves (more cleaning required in the following areas: prep areas, white wooden shelves under microwave. -Prep cooler, all fridges (inside). Update September 24, 2025: Walk-in fridge cleaning completed. Clean the kitchen and ensure all areas are maintained in a clean and sanitary condition.
  6. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used steel wool and sponges are noted in the handwashing sink. 1. Ensure steel wool, sponges, and scrub pads are discarded after-use as these products are porous and uncleanable.2. Staff cleaned up meat blood with water only.2. Ensure:- Soap and water are used to remove food debris.- To verify that food debris has been removed.- Sanitize the surface with the bleach sanitizer. - Air dryStaff sanitized the surface.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Blood which appears to be from meat is noted on the shelf where clean dishes exit the dishwasher. 1. Ensure meat is stored in a manner that prevents potential contamination, in a designated area for meat only (not in dishwashing).Staff cleaned the dishwashing sink area.2. Staff moved a bin and carrots which came into contact with blood into clean areas, contaminating surfaces and bins. Ensure contaminated food items and utensils are stored in a manner which prevents contamination. PHI moved the contaminated bins and carrots.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Carrots are on an unsanitary egg crate.Ensure carrots are stored on a clean and sanitary work surface.PHI moved the carrots and instructed staff to cook the carrot as soon as possible.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked garlic is noted at room temperature.Ensure high-risk food such as garlic is stored at 4 degrees Celsius and below or at 60 degrees Celsius and above. Staff moved the cooked garlic to the fridge.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff have shown a consistent lack of food safety knowledge. Ensure all staff members take the Alberta Food Safety Course.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in all the following areas: -Shelves (more cleaning required in the following areas: prep areas, white wooden shelves under microwave. -Prep cooler, all fridges (inside). Clean the kitchen and ensure all areas are maintained in a clean and sanitary condition.
  7. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used steel wool sponges are noted by the sinks.Ensure steel wool, sponges, and scrub pads are discarded after use as these products are porous and uncleanable.Steel and sponges were discarded by staff and PHI at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. The following items were noted to be uncovered:-rice bin-baking powder.-sugar-baking soda. -foods in the walk-in cooler.1. Ensure all food items are protected from contamination during storage. Staff placed lids on all items at the time of the inspection.2. A cooked meat nugget is noted in a box of vegetables.2. Ensure cooked foods are kept separate from raw vegetables.Staff removed the meat nugget at the time of the inspection. 3. Scoops are stored in the following bulk storage bins:-sugar.-flour.Ensure scoops are stored in a manner that prevents the contamination of the bulk supply. Do one of the following:- remove and place the scoop in dishwashing immediately after-use. -have bulk bins with scoop storage.-store the scoops in a sperate container with a lid.Staff removed the scoops at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • What appears to be cooked ribs are noted at room temperature. Staff indicated it was taken out 45 minutes ago. Ensure high-risk foods such as meat, as maintained at 4 degrees Celsius or below, or at 60 degrees Celsius and above.Staff placed the ribs in the walk-in cooler.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff have shown a consistent lack of food safety knowledge. Ensure all staff members take the Alberta Food Safety Basics Course.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in all the following areas: -Shelves (more cleaning required in the following areas: prep areas, white wooden shelves). -Prep cooler, all fridges (inside). -Curtain between kitchen and customer service area. Clean the kitchen and ensure all areas are maintained in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-Silver shelves.Ensure all areas are maintained in a clean and sanitary condition.
  8. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two bins of thawing chicken are stored on the ground at room temperature and is noted at 1.6 degrees Celsius. Ensure chicken is thawed in one of the following ways: -in the fridge.-under cold running water.-in a microwave and cooked immediately. Staff moved one bin of chicken to the fridge and the other in the prep sink under cold runnign water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in all the following areas: -Shelves (all). (Improved more cleaning required in the following areas: prep areas, white wooden shelves). -Prep cooler, all fridges (inside and out). -Curtain between kitchen and customer service area. Clean the kitchen and ensure all areas are maintained in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-Silver shelves.-Microwave.Ensure all areas are maintained in a clean and sanitary condition
  9. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1.Used scrub pads and steel are noted by the sink.1. Ensure scrub pads, steel wool, and sponges are discarded after-use as these products are porous and uncleanable.The scrub pads and steel wool were discarded during the inspection. 2.Used cleaning cloths are noted on the counters.2. Ensure used cleaning cloths are stored in a food safe sanitizer. Exchange the food safe sanitizer every 4 hours or more frequently as required.Used cleaning cloths were laundered or placed in sanitizer buckets at the time of the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw eggs are stored above ready-to-eat foods in the small fridge.Ensure raw eggs, meat, and raw seafood products are stored below ready-to-eat foods, to prevent potential cross-contamination. Chef moved the raw eggs to the prep cooler at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Egg yolks in a bowl are noted at 15.5 degrees Celsius. 1. Ensure high-risk food products such as egg yolks are maintained at or below 4 degrees Celsius.Chef discarded what appears to be 11 yolks at the time of the inspection. 2. Cooked garlic in a silver storage container is noted at 21.1 degrees Celsius.2. Ensure cooked garlic is maintained at 4 degrees Celsius and below or at 60 degrees Celsius and above. Alternatively, discard high-risk foods every 2 hours when stored at room temperature, label the container with the date, time, when it was placed at room temperature and when it must be discarded. Keep records for review during inspections.Chef discarded the garlic at the time of the inspection.** For any sauces made onsite maintain them at/below 4 degrees Celsius or at/ above 60 degrees Celsius. Alternatively, apply for time as a public health control and have the sauce laboratory tested to verify the storage at room temperature.**
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Metal bowels are noted in the handwashing sink.Ensure all handwashing sinks remain unobstructed at all times for proper hand hygiene.The Public Health Inspector removed the bowls at the time of 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 counter by the handwashing sink is in disrepair.Ensure all counters are smooth, durable, easily cleanable, and in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in all the following areas: -Walls. (Improved, more cleaning required).-Shelves (all). (Improved more cleaning required in the following areas: prep areas, white wooden shelves).-Prep cooler, all fridges (inside and out). -Curtain between kitchen and customer service area. -Hot holding units. Clean the kitchen and ensure all areas are maintained in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-Floors.-Silver shelves.-Microwave.Ensure all areas are maintained in a clean and sanitary condition
  10. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A metal pot is stored in the handwashing sink.Ensure the handwashing sink remain unobstructed at all times for proper hand hygiene.Chef removed the pot at the time of the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in all the following areas: -Walls. (Improved, more cleaning required).-Shelves (all). (Improved more cleaning required in the following areas: walk-in fridge, prep areas, white wooden shelves).-Prep cooler, all fridges (inside and out). -Dough mixer. (Improved, however, more cleaning required).-Curtain between kitchen and customer service area. -Hot holding units. (Improved, however, more cleaning required).Deep clean the kitchen and ensure all areas are maintained in a clean and sanitary condition.Update March 4, 2025: floors, walls, prep coolers, dough mixer have improved, however, more cleaning is required.
  11. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An unsanitary whisk, mandolin and vegetable peelers are noted in clean storage by the handwashing sink. Ensure all equipment is clean prior to being placed into storage with other clean dishes. Staff removed the indicated items 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?
      • A pair of the bowls are noted in the handwashing sink. Ensure the handwashing sink is unobstructed at all times. Items were removed by the PHI and placed in the dishwashing area by the chef.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation system was due for maintenance in October 2024 and is noted to have grease dripping from the top of the hood. Ensure the ventilation system is regularly serviced and is maintained in clean and sanitary condition.Chef indicated that the ventilation underwent maintenance on March 3, 2025. Provide documentation that the ventilation system underwent maintenance.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in all the following areas: -Floors. -Walls.-Shelves (all).-Prep cooler, all fridges and freezers (inside and out). -Chemical storage bins.-Dough mixer.-Curtain between kitchen and customer service area. -Hot holding units. Deep clean the kitchen and ensure all areas are maintained in a clean and sanitary condition.Update March 4, 2025: floors, walls, prep coolers, dough mixer have improved, however, more cleaning is required.
  12. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used sponges and steel wool are noted in the handwashing sink and the dishwashing area.1. Ensure sponges, steel wool, and scrub pads are discarded after-use as these products are porous and uncleanable. Chef discarded the sponges and steel wool during the inspection.2. Use cleaning cloths are on the counters and in the dishwashing area. Ensure used cleaning cloths are stored in a food safe sanitizer and replace the food safe sanitizer every 4 hours or more frequently as required. The chef and staff removed the cleaning cloths and filled buckets with food safe sanitizer at the time of the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Bags of chicken are thawing on the surface next to the dishwasher, where clean dishes exit the dishwasher. Liquid from the thawing chicken, is contaminating the surface and dripping onto the chemical bottle below it.1. Ensure:-to use a designated area for meat handling, not the clean dishwashing area.-chicken is thawed in a designated bin or sink and in a manner that prevents potential contamination of adjacent surfaces and items. -surfaces are cleaned and sanitized after the thawing, handling, and preparation of meat.Staff cleaned up the area during the inspection.2. Bacon and raw chicken are stored above celery and lemons in the walk-in fridge.2. Ensure raw meat is stored below ready-to-eat foods, such as fruits, vegetables and cooked foods.The Chef reorganized the walk-in at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. An unsanitary whisk, mandolin and vegetable peelers are noted in clean storage by the handwashing sink. 2. A used cookie sheet is stored in an area with clean dishes. 1-2. Ensure all equipment is clean prior to being placed into storage with other clean dishes. Staff removed the indicated items at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Chicken in a large bin is noted between 8.7 and 11 degrees Celsius. Staff indicated they are thawing chicken with hot water and just started thawing out the chicken. 2. Bags of 4 kg chicken wings are thawing on the dishwashing surface, beside the dishwasher, and are noted at 5.5 to 18.5 degrees Celsius. Chef indicated the chicken was thawing at room temperature since 10 am (more than 3 hours). 1-2. Ensure Chicken is thawed in one of the following ways: -Under cold running water.-In the microwave and cooked immediately. -In the fridge at 4 degrees Celsius or below. At the time of the inspection staff and the chef:-placed the chicken in the walk-in fridge.-placed 2 of the 6 bags of chicken in the walk-in fridge.-discarded 4 bags (4kg each) of chicken at the time of the inspection.3. Cooked garlic is noted at 21.7 degrees Celsius and according to the chef was stored at room temperature over 2 hours. 3. Ensure high-risk food products are stored at or below 4 degrees Celsius or at or above 60 degrees Celsius. Alternatively, discard the product after 2 hours. The chef discarded the cooked garlic at the time of 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?
      • Ventilation system was due for maintenance in October 2024 and is noted to have grease dripping from the top of the hood. Ensure the ventilation system is regularly serviced and is maintained in clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in all the following areas: -Ventilation hood. -Behind, under, on and between equipment.-Floors.-Walls.-Shelves (all).-Prep cooler, all fridges and freezers (inside and out). -Food Storage bins. -Chemical storage bins.-Dough mixer.-Curtain between kitchen and customer service area. -Hot holding units. Deep clean the kitchen and ensure all areas are maintained in a clean and sanitary condition.
  13. Risk Management Inspection

    0 infractions

  14. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw eggs are stored above read-to-eat-foods.Please ensure raw eggs are stored below ready-to-eat foods to prevent potential cross-contamination. The eggs were moved by the operator during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas require cleaning in the kitchen: -Some of the shelves. -Cutting boards.-Around the kitchen line. Cleaning has improved, a little more cleaning is required on the above-mentioned areas. 1. Please clean all indicated areas and ensure all counters, surfaces, floors, bins and equipment are maintained in a clean and sanitary condition.
  15. Initial Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths are noted on the counter. Please ensure used cleaning cloths are stored in sanitizer at all times. The old operator moved the cleaning cloths to the sanitizer buckets during the inspection. **Please ensure steel wool and scrub pads are treated as single-use disposable. ***The wiping cloth guidelines will be sent to operator with the report.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw egg slurry is stored above cooked foods in the small fridge. 2. Raw meat is stored above vegetables and other food products in the walk-in cooler. 1-2. Please ensure raw eggs and meat are stored below vegetables, cooked food and ready-to-eat foods.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food Safe Certification is unavailable at the time of the inspection. Please ensure a supervisor has food safety training. Food Safe Certification information will be sent to the operator via email with the report.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • In the kitchen:1. A few parts of the ceiling are in disrepair, posing a potential contamination hazard. 1. Please repair the ceiling to be smooth, durable, and easily cleanable. 2. Renovations are currently in progress, and some new equipment is not yet installed.2. Please ensure renovations are completed and all equipment is installed prior to inspection. ***It is highly recommended to reseal some of the wooden shelves.****** Please monitor and repair the floors in the kitchen as required.***
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Some of the freezer lids are in disrepair, and the seals appear to have gaps. 1. Please repair or replace the freezers and ensure all freezers are maintained in good repair and are easily cleanable. 2. Tape appears to be used on the freezer as a repair, making the freezer difficult to clean. 2. Please remove the tape, repair the freezer properly and ensure all freezers are easily cleanable and in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas require cleaning in the kitchen: -Corners of the floor.-High-touch areas such as light switches, and doors. -Inside the microwave. -Some of the shelves. -Cutting boards.-Some of the bins. -Around the kitchen line. -A few of the storage bins. 1. Please clean all indicated areas and ensure all counters, surfaces, floors, bins and equipment are maintained in a clean and sanitary condition. 2. Some of the pipes and parts of the ceiling are heavily stained and appear to have grease build-up on them, posing a potential fire hazard. 2. Please deep clean the pipes and ceiling and ensure the pipes and ceiling are maintained in a clean and sanitary condition. Please ensure to have a sanitation plan in place. Information on how to create a sanitation plan will be sent to the operator via email with report.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • The new menu is unavailable and new equipment is to be installed which may change the layout of the kitchen. Please submit a copy of the menu, and the floor plan for kitchen with a list of new equipment to be installed.