North Channel Pizza & Grill - Food Take Out
147 Front Street Spanish ON P0P 2A0 · Food Take Out
4 inspections
- Requis
3 infractions
- Floors, walls, and ceilings clean and in good repair [Sec. 7]
- Ceilings are kept clean and in good repair [Sec. 7(1)(g)]
- Mechanical ventilation operable and kept clean [Sec. 11]
- Ventilation hood and/or filters require cleaning
- Proper manual dishwashing procedure followed (wash, rinse, sanitize) [Sec. 19]
- Two-compartment sink dishwashing method: wash and rinse in first sink, sanitize in second sink [Sec. 18(2)(ii)(B&C)]
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds [Sec. 19(b)]
- Floors, walls, and ceilings clean and in good repair [Sec. 7]
- Requis
1 infraction
- 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
- 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]
- Plainte
1 infraction
- 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
- Ensure a sanitizing test kit is provided and used to verify the concentration of the sanitizing agent
- 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]
- Requis
1 infraction
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating [Sec. 27(1)(b)]
- Hot held hazardous food must be held above 60°C (140°F) after cooking / rapid re-heating [Sec. 27(1)(b)]
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating [Sec. 27(1)(b)]