Richmond HillRichmond Hill Bathurst
3 - 141 King Road, Richmond Hill, ON
Réussi conditionnel
5 infractions relevées lors de la dernière inspection.
Source : York Region Public Health
9 janvier 2026
Ce résumé est généré par IA et peut contenir des erreurs. Fiez-vous toujours à l'inspection d'origine.
Le restaurant n'a pas conservé les aliments potentiellement dangereux à une température suffisamment froide, les stockant à plus de 4°C (40°F) alors qu'ils auraient dû être maintenus à cette température ou en dessous.
Le restaurant n'a pas pris de mesures adéquates pour empêcher les cheveux de se retrouver dans la nourriture.
Le restaurant n'a pas correctement désinfecté les ustensiles en utilisant un agent de désinfection dont l'efficacité peut être facilement vérifiée.
Le restaurant n'a pas conservé les documents relatifs aux traitements antiparasitaires pendant la période d'un an requise.
Le restaurant n'avait pas de manutentionnaire alimentaire certifié ou de superviseur présent en tout temps pendant ses heures d'exploitation.
Mediterranean & Persian Kabab House se trouve dans le quartier Richmond Hill Bathurst. Richmond Hill Bathurst, Richmond Hill compte 75 restaurants suivis sur Pass or Fail, inspectés par York Region Public Health. En date du 11 juin 2026, 45 (60%) d'entre eux ont réussi leur dernière inspection, avec 28 (37%) en réussi conditionnel et aucune fermeture.
Ce dossier provient de York Region 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.
Ce restaurant a été inspecté 9 fois depuis le 17 juin 2024, avec 1 réussite, 8 résultats conditionnels et 1 fermeture au dossier.
5 infractions
Fail to store and maintain potentially hazardous food at an internal temperature 4°C (40°F) and lower
Fail to take reasonable precautions to ensure that food is not contaminated by hair
Fail to sanitize utensils using agent for which test reagent is readily available
Fail to retain records of pest control measures taken for one year
Fail to ensure presence of certified food handler or supervisor during all hours of operation
5 infractions
Fail to store and maintain potentially hazardous food at an internal temperature 4°C (40°F) and lower
Fail to take reasonable precautions to ensure that food is not contaminated by hair
Fail to sanitize utensils using agent for which test reagent is readily available
Fail to retain records of pest control measures taken for one year
Aucune infraction
7 infractions
Fail to provide thermometer in refrigeration equipment
Fail to provide thermometer in hot-holding equipment
Fail to provide handwashing stations that are conveniently accessible by food handlers
Fail to use handwashing station for reasons other than its intended use
1 infraction
Fail to ensure premises is maintained with floor that is tight, smooth, and non-absorbent where food is handled
1 infraction
Fail to ensure presence of certified food handler or supervisor during all hours of operation
5 infractions
Fail to store and maintain potentially hazardous food at an internal temperature 4°C (40°F) and lower
Fail to store and maintain potentially hazardous food at an internal temperature at 60°C (140°F) and higher
Fail to ensure food handler in food premises washes hands as necessary to prevent contamination of food and/or food areas
Fail to maintain equipment in good repair
14 infractions
Fail to store and maintain potentially hazardous food at an internal temperature 4°C (40°F) and lower
Fail to store and maintain potentially hazardous food at an internal temperature at 60°C (140°F) and higher
Fail to provide handwashing stations that are conveniently accessible by food handlers
Fail to provide handwashing station with adequate supplies
16 infractions
Fail to store and maintain potentially hazardous food at an internal temperature 4°C (40°F) and lower
Fail to store and maintain potentially hazardous food at an internal temperature at 60°C (140°F) and higher
Fail to provide handwashing stations that are conveniently accessible by food handlers
Fail to provide handwashing station with adequate supplies
Fail to ensure presence of certified food handler or supervisor during all hours of operation
Fail to maintain ventilation system clean
Fail to maintain records of pest control measures taken
Fail to ensure presence of certified food handler or supervisor during all hours of operation
Fail to ensure presence of certified food handler or supervisor during all hours of operation
Fail to properly store all food in a manner that prevents contamination or adulteration, including separating raw from ready-to-eat foods
Fail to sell/offer to sell graded eggs
Fail to sanitize utensils in chlorine solution of 100 ppm of available chlorine or more
Adjust or repair malfunctioning cooler
Fail to ensure facility surface sanitized as necessary
Fail to retain records of pest control measures taken for one year
Fail to ensure floors are kept clean/in good repair
Fail to ensure presence of certified food handler or supervisor during all hours of operation
Fail to ensure completion of food handling training by food handler or supervisor
Fail to maintain records of food purchased for one year
Fail to properly store all food in a manner that prevents contamination or adulteration, including separating raw from ready-to-eat foods
Fail to sell/offer to sell graded eggs
Fail to use multi-service articles/food equipment/utensils of readily cleanable form or material
Fail to ensure equipment surface cleaned/sanitized as necessary
Fail to sanitize utensils in chlorine solution of 100 ppm of available chlorine or more
Adjust or repair malfunctioning cooler
Fail to ensure facility surface sanitized as necessary
Fail to retain records of pest control measures taken for one year
Fail to ensure floors are kept clean/in good repair
Fail to ensure presence of certified food handler or supervisor during all hours of operation
Fail to ensure completion of food handling training by food handler or supervisor
Fail to maintain records of food purchased for one year