The Bombay Restaurant & Sweets

Maintenance & General Sanitation: Sanitizing solution is not changed frequently to ensure it remains effective. Refer to 4.6 of the Public Eating Establishment Standards.

Maintenance & General Sanitation: A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.

Waste Materials: Waste containers are not plastic lined. Refer to 5.2.d of the Public Eating Establishment Standards.

Food Storage & Equipment: An accurate thermometer is not available to monitor the temperature of potentially hazardous food. Refer to clause 23(1)(b) of The Food Safety Regulations and 2.2.1 of the Public Eating Establishment Standards.

Food Storage & Equipment: Food items are not stored on impervious shelves. Refer to 1.9 of the Public Eating Establishment Standards.

Food Storage & Equipment: Equipment that comes into contact with food is not made from materials that are suitable for its intended purpose, durable, easily cleanable, and/or free from any undesirable substance. Refer to section 16 of The Food Safety Regulations.

Separation: Lockers or cabinets, located separate from food preparation, storage, or serving areas, are not provided for staff apparel, and other personal items. Refer to 1.15 of the Public Eating Establishment Standards.

Pest Control: Food facility is not designed, and/or maintained to prevent the entry of pests. Refer to subclause 13(a)(ii) of The Food Safety Regulations and 6.3 of the Public Eating Establishment Standards.

Pest Control: An integrated pest management plan is not in place to prevent infestations. Refer to 6.4 of the Public Eating Establishment Standards.