Of course, that did not mean restaurant hygiene and safety inspections only checked tables, chairs, bowls, chopsticks, and the like. In practice, though, these were a major part of the inspection. Beyond that, spot checks on ingredients were the strictest of all, but Heath had absolutely nothing to worry about.
Even without Dialga's kitchenware, Heath's own hygiene habits would have kept inspectors from finding any problems. After all, he was a conscientious, responsible chef.
"Boss Heath, all these ingredients are so fresh. Did you buy them today?" Officer Jenny looked at the ingredients in Heath's refrigerator and storage cabinets with some surprise. The last time she had seen such a clean, tidy kitchen and ingredient storage area had been... the last time.
"Yes. Business is pretty good here, so even when I have ingredients left over, there usually aren't many. I store them properly, too." Heath smiled. Most ingredients on his food truck were not stored for very long. After all, the longer they sat, the more likely their flavor was to suffer.
Of course, there were exceptions. Stinky Mandarin Fish, for instance, needed to be marinated for seven days.
As for fresh ingredients, anything he could not sell that day would be properly stored until the next. If it still did not sell, his only option would be to turn it into boxed meals on the third day and sell them cheaply. So far, though, Heath had never had anything he could not sell. He had always been very consistent at gauging his customer traffic.
"And the tables, chairs, bowls, and chopsticks are all very clean, too," Nurse Joy said with a smile. She had finished her inspection. All the tableware Heath provided to his customers was spotless, with absolutely nothing to criticize. Everything was handled in strict accordance