Niagara College - The Core Inspection Results

The dishwasher wash water must reach a minimum temperature of 60 degrees C (140 degrees F). The dishwater rinse water must reach a minimum temperature of 82 degrees C (180 degrees F) unless supplied with a chemical sanitizer. For verification of water temperatures, an accurate indicating temperature gauge is required.

A chemical sanitizer must be provided for use with wiping cloths that are used to clean and sanitize surfaces.

Walls, floors and ceilings are to be maintained and in good repair.

Food premise is to be maintained in a clean and sanitary condition.

Wash, rinse, sanitize technique. Dishes and utensils must be washed in a 2 or 3 compartment sink. Dishes must be washed, rinsed and sanitized.

The dishwasher wash water must reach a minimum temperature of 60 degrees C (140 degrees F). The dishwater rinse water must reach a minimum temperature of 82 degrees C (180 degrees F) unless supplied with a chemical sanitizer. For verification of water temperatures, an accurate indicating temperature gauge is required.