Kitchener's Restaurant Health Inspections

This summary is AI generated and can contain mistakes.

1. 1
   The restaurant must use a test kit to check that sanitizer is at the proper strength for cleaning and disinfecting surfaces.
   311
2. 2
   Equipment, utensils, and surfaces that touch food must be properly cleaned and sanitized regularly.
   280
3. 3
   A certified food handler or supervisor must be present whenever the restaurant is open.
   249
4. 4
   The restaurant must ensure food is properly protected from contamination and adulteration during storage, preparation, and serving.
   190
5. 5
   The restaurant must install a dispenser for paper towels at the hand washing sink in the food preparation area.
   150
6. 6
   The restaurant needs to ensure refrigeration and hot-holding equipment has an easy-to-read thermometer so temperatures can be monitored.
   141
7. 7
   The restaurant must keep cleaning cloths and towels clean and in good condition, and must provide a sanitizing solution for cleaning utensils and food contact surfaces.
   134
8. 8
   The restaurant must ensure that all equipment, utensils, and surfaces that touch food are properly built and well-maintained.
   131
9. 9
   The refrigerator is not keeping food cold enough and needs to be fixed or replaced immediately. Foods that can spoil must not be stored in this unit until it can maintain a temperature of 4°C (40°F) or colder.
   118
10. 10
    The restaurant must have a dedicated hand washing sink for food workers that is easily accessible and not blocked.
    114

This summary is AI generated and can contain mistakes.

1. 1
   The restaurant must ensure food is properly protected from contamination and adulteration during storage, preparation, and serving.
   190
2. 2
   The restaurant needs to ensure refrigeration and hot-holding equipment has an easy-to-read thermometer so temperatures can be monitored.
   141
3. 3
   The refrigerator is not keeping food cold enough and needs to be fixed or replaced immediately. Foods that can spoil must not be stored in this unit until it can maintain a temperature of 4°C (40°F) or colder.
   118
4. 4
   Potentially hazardous foods must be kept refrigerated at 4°C (40°F) or colder to prevent bacterial growth.
   103
5. 5
   Food must be properly protected from contamination or adulteration during storage, preparation, and service.
   84
6. 6
   Hot foods must be kept at a temperature of 60°C (140°F) or hotter after cooking to prevent bacterial growth.
   77
7. 7
   Raw foods like meat and poultry must be stored on lower shelves than ready-to-eat foods to prevent contamination.
   69
8. 8
   Food is stored at a safe cold temperature of 4°C (40°F) or below.
   58