15-2 Kennedy Rd S Brampton ON
Réussi
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Peel Public Health
Ce restaurant a été inspecté 5 fois depuis le 11 décembre 2024, avec 3 réussites, 2 résultats conditionnels et 1 fermeture au dossier.
Aucune infraction
7 infractions
Did operator provide and use accurate and easy-to-read thermometers?
Ce dossier provient de Peel Public Health. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
Un résultat « Réussi » signifie qu'aucune infraction significative n'a été relevée. Un « Réussi conditionnel » signifie qu'un problème a été constaté et que le restaurant a obtenu un délai pour le corriger. Un résultat « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle.
Did operator properly maintain food contact surfaces?
Did operator provide a supply of potable hot and cold running water under pressure?
Did operator provide the required supplies at each handwashing station?
Did every food handler(s) follow proper hygiene practices while working with food?
Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
Did operator maintain every washroom in a sanitary condition?
1 infraction
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
7 infractions
Did operator keep potentially hazardous food out of the temperature danger zone, and provide adequately sized refrigeration and/or hot-holding equipment/space for the safe storage of such food? (Significant risk)
Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
Did operator properly wash and sanitize utensils?
Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
Did operator use good housekeeping practices ?
Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
2 infractions
Did operator properly wash and sanitize utensils?
Did operator provide required supplies for every washroom?