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Giovanni's Spaghetti Bowl - Restaurant

516 Great Northern Road Sault Ste. Marie ON P6B 4Z9 · Restaurant

8 inspections

  1. Requis

    2 infractions

    • Food protected from potential contamination and adulteration [Sec. 26(1)]
      • All food must be protected from potential contamination and adulteration [Sec. 26(1)]
      • All food must be covered in storage
    • Food contact surfaces cleaned and sanitized after each use and as often as is necessary to maintain such surfaces in a sanitary condition [Sec. 22]
      • Wash, rinse and sanitize equipment / utensils after each use or as often as necessary [Sec. 22]
      • Sanitizing solution must be prepared as often as is necessary to maintain the required concentration
  2. Requis

    2 infractions

    • Food protected from potential contamination and adulteration [Sec. 26(1)]
      • All food must be protected from potential contamination and adulteration [Sec. 26(1)]
      • All food must be covered in storage
      • Raw hazardous foods must be stored separately or below cooked / ready-to-eat foods
    • Food contact surfaces cleaned and sanitized after each use and as often as is necessary to maintain such surfaces in a sanitary condition [Sec. 22]
      • Wash, rinse and sanitize equipment / utensils after each use or as often as necessary [Sec. 22]
      • Sanitizing solution must be prepared as often as is necessary to maintain the required concentration
  3. Suivi

    0 infraction

  4. Requis

    5 infractions

    • Food protected from potential contamination and adulteration [Sec. 26(1)]
      • All food must be protected from potential contamination and adulteration [Sec. 26(1)]
      • All food must be covered in storage
      • Racks/shelves/pallets that are used to store food must be designed to protect the food from contamination and must be readily cleanable [Sec. 31]
      • Raw hazardous foods must be handled separate from ready-to-eat foods, on separate preparation surfaces, and with separate utensils to prevent contamination
      • Raw hazardous foods must be stored separately or below cooked / ready-to-eat foods
      • Entreposez tous les aliments du sol
    • Easily readable, accurate indicating thermometers used to verify food preparation and storage temperatures [Sec. 30(b)]
      • Provide an easily readable, accurate indicating thermometer to check food storage temperatures within all refrigeration units [Sec. 30(b)]
    • Adequate protection against the entrance of insects, birds, rodents, and other pests [Sec. 13]
      • Food premise must be kept free of conditions that lead to the harbouring or breeding of pests [Sec. 13(1)]
      • Ensure records of all pest control measures are retained for at least one year [Sec. 13(2)]
      • Contacter l'exploitant autorisé de lutte antiparasitaire pour le traitement et la lutte contre les insectes, les rongeurs et les ravageurs
      • Food premise must be kept free from insects, rodents and other pests [Sec. 7(1)(a)(i)]
    • Food contact surfaces cleaned and sanitized after each use and as often as is necessary to maintain such surfaces in a sanitary condition [Sec. 22]
      • Sanitizing solution must be prepared as often as is necessary to maintain the required concentration
    • Proper use and storage of clean utensils (including single service utensils) [Sec. 8(1)]
      • Utensils must be stored and transported in a manner preventing contamination
  5. Requis

    2 infractions

    • Food protected from potential contamination and adulteration [Sec. 26(1)]
      • All food must be protected from potential contamination and adulteration [Sec. 26(1)]
      • Raw hazardous foods must be stored separately or below cooked / ready-to-eat foods
    • Hazardous food is held at 4°C (40°F) or less [Sec. 27(1)]
      • Ensure all hazardous foods are stored at 4°C (40°F) or less [Sec. 27(1)]
  6. Requis

    1 infraction

    • Proper manual dishwashing procedure followed (wash, rinse, sanitize) [Sec. 19]
  7. Requis

    1 infraction

    • Proper use and storage of clean utensils (including single service utensils) [Sec. 8(1)]
      • Utensils must be stored and transported in a manner preventing contamination
  8. Requis

    0 infraction