Toronto's Restaurant Health Inspections

This summary is AI generated and can contain mistakes.

1. 1
   The restaurant did not properly clean and sanitize equipment surfaces as required by health regulations.
   10,125
2. 2
   The food preparation area had dirty floors that were not being kept clean.
   8,877
3. 3
   The food preparation areas of the restaurant were not kept clean and sanitary as required by health regulations.
   5,194
4. 4
   The restaurant did not have liquid soap and paper towels available at handwashing stations as required.
   4,512
5. 5
   The restaurant did not have adequate measures in place to prevent pests from entering the facility.
   4,378
6. 6
   The restaurant did not have a trained food handler or supervisor present at all times while it was open.
   2,338
7. 7
   The restaurant did not have a thermometer in the refrigerator to monitor food temperature.
   1,777
8. 8
   The restaurant did not use a strong enough bleach solution to properly sanitize utensils; the chlorine level was below the required 100 parts per million.
   1,460
9. 9
   The restaurant's mechanical dishwashing equipment was not properly maintained to ensure dishes received an adequate chemical rinse during cleaning.
   1,443
10. 10
    The walls in the food preparation area were not kept clean.
    1,417

This summary is AI generated and can contain mistakes.

1. 1
   The restaurant did not properly protect food from becoming contaminated or spoiled.
   1,078
2. 2
   Foods that can spoil easily were stored at temperatures between 4°C and 60°C, which is outside the safe range and could allow bacteria to grow.
   280
3. 3
   A food worker at this restaurant did not wash their hands properly to prevent germs from getting into food.
   238
4. 4
   Maintain potentially hazardous foods at internal temperature between 4 c and 60 c - sec. 27(1)
   204
5. 5
   Foods that can spoil quickly were stored at temperatures between 4°C and 60°C, which is the danger zone where bacteria can grow; they should be kept either below 4°C or above 60°C.
   118
6. 6
   Refrigerate potentially hazardous foods at internal temperature above 4 c - sec. 30(a)
   114
7. 7
   The restaurant's general cleanliness and conditions were not maintained properly, which could negatively affect the safety of the food being prepared.
   114
8. 8
   Ice was stored in a way that did not meet sanitary standards.
   114