(a) is of sound construction and in good repair,

(b) is designed to facilitate effective cleaning and sanitation,

(c) is designed to ensure the safe and sanitary handling of food,

(d) is attached to, equipped with or has access to, a supply of hot and cold potable water in quantities sufficient to meet the needs of the operation,

(e) is connected to or will have access to an approved wastewater disposal system, if wastewater is generated, and that the wastewater system is so constructed so as to properly handle the disposal of wastewater,

(f) is provided with lighting that is located throughout all areas of the premises and of sufficient intensity to meet the needs of the operation,

(g) is equipped with a means of providing effective ventilation to areas of the premises that are subject to the generation or accumulation of odours, fumes, steam, vapors, smoke or excessive heat,

(h) is equipped with or has access to a washroom for the use of staff that is located on the premises or is located in an area that can be conveniently accessed by staff,

(i) is equipped with hand washing stations in adequate number and located to facilitate convenient access by staff, and

(j) is designed and maintained in such a way as to prevent cross-connections between non-potable water and the potable water supply.