#102-600 DOON VILLAGE, RD. KITCHENER ON
30 avril 2026
Réussi conditionnelCe résumé est généré par IA et peut contenir des erreurs. Fiez-vous toujours à l'inspection d'origine.
Les planchers, les murs et les plafonds du restaurant doivent être nettoyés et réparés pour maintenir des conditions sanitaires appropriées.
La station de lavage des mains dans la zone de préparation des aliments doit avoir du savon et des essuie-mains disponibles dans des distributeurs.
Les manipulateurs d'aliments doivent se laver les mains régulièrement et maintenir une hygiène appropriée lorsqu'ils manipulent les aliments et les ustensiles.
Ce restaurant a été inspecté 5 fois depuis le 18 février 2025, avec 1 réussite, 5 résultats conditionnels et 1 fermeture au dossier.
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors are kept clean and in good repair
Hand washing basin with supplies of soap and paper towels in dispensers / Provide paper towels in a dispenser at hand basin in food preparation area / Provide soap in a dispenser at hand basin in the food preparation area
Ce dossier provient de l'unité locale de santé publique pour Kitchener. 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.
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Ensure commercial NSF/ANSI dishwasher meets the Standard 3 certification
Hand washing basin with supplies of soap and paper towels in dispensers
Food protected from contamination or adulteration / Store food off the floor to prevent contamination
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
Separate hand washing basin provided for food handlers / Hand washing station must be used only for hand washing of employees
Hand washing basin with supplies of soap and paper towels in dispensers / Provide paper towels in a dispenser at hand basin in food preparation area / Provide soap in a dispenser at hand basin in the food preparation area
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary
Food premise is protected against the entry and harbouring of pests / Retain pest control records for one year
Cloths and towels maintained in clean, good repair and not used for other purposes / Ensure wiping cloths are kept in a sanitizing solution when not in use / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure food contact equipment and utensils are free from cracks, crevices and open seams
Single service containers and articles kept free from contamination / Maintain single service containers and articles free from contamination
Hand washing basin with supplies of soap and paper towels in dispensers / Provide paper towels in a dispenser at hand basin in food preparation area