1100 Commissioners Rd E, London ON
Dernière inspection le 19 janvier 2026
1 infraction relevée lors de la dernière inspection.
Source : Middlesex-London Health Unit (MLHU)
19 janvier 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Le restaurant doit s'assurer que tous les équipements, ustensiles et surfaces en contact avec les aliments sont correctement construits et bien entretenus.
Tuque Shawarma se trouve dans le quartier Glen Cairn. Glen Cairn, London compte 55 restaurants suivis sur Pass or Fail, inspectés par Middlesex-London Health Unit (MLHU).
Ce dossier provient de Middlesex-London Health Unit (MLHU), qui inspecte les établissements alimentaires à London et dans la région environnante. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le rapport ci-dessus correspond à la dernière inspection au dossier.
Ces rapports énumèrent les infractions précises plutôt que des catégories globales de réussite ou d'échec. Chaque infraction indique si elle a été corrigée sur-le-champ ou si un suivi reste nécessaire. Un rapport sans infraction signifie qu'aucune n'a été relevée lors de cette visite.
The Coop Supply Co.
Glen Cairn
Ce restaurant a été inspecté 13 fois depuis le 15 juin 2023.
1 infraction
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
1 infraction
Food handler or supervisor present during operation has completed food handler training
3 infractions
Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
1 infraction
Ventilation is maintained to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
8 infractions
Handwashing stations are maintained and adequately supplied
Food is protected from contamination and adulteration
Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
Sanitary facilities are maintained, properly equipped and in good repair
Aucune infraction
Aucune infraction
5 infractions
Potentially hazardous food is maintained at 60°C (140°F) or higher
Handwashing stations are maintained and adequately supplied
Food is protected from contamination and adulteration
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
6 infractions
Potentially hazardous food is maintained at 60°C (140°F) or higher
Handwashing stations are maintained and adequately supplied
Food is protected from contamination and adulteration
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
Aucune infraction
7 infractions
Potentially hazardous food is maintained at 4°C (40°F) or lower
Handwashing stations are maintained and adequately supplied
Toxic or poisonous substances are stored and handled properly
Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
3 infractions
Potentially hazardous food is maintained at 60°C (140°F) or higher
Handwashing stations are maintained and adequately supplied
Food handler or supervisor present during operation has completed food handler training
Aucune infraction
Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
Ventilation is maintained to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
Records, receipts, certificates maintained as required
Food handler or supervisor present during operation has completed food handler training
Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
Food handler or supervisor present during operation has completed food handler training
Utensils are sanitized manually as required
Records, receipts, certificates maintained as required
Food handler or supervisor present during operation has completed food handler training