33(1)A licensee shall ensure that a food premises and the equipment, utensils and food contact surfaces used in the premises are maintained in a sanitary condition.

33(2)A licensee shall ensure that equipment used in the food premises is located and maintained such that it functions in the manner intended and can be easily cleaned and sanitized.

33(3)A licensee shall provide or have access to the facilities and equipment necessary to carry out an effective cleaning and sanitizing of the food premises, including ventilation systems, and the equipment, utensils and food contact surfaces used in the premises.

33(4)A licensee shall ensure that any product used to sanitize equipment, utensils and food contact surfaces is suitable for such purposes.