Skip to content
Loading map…

520 Sushi

7-252 Queen St E Brampton ON L6V 1C1 · Restaurant

6 inspections

  1. Required

    2 infractions

    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
    • Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
  2. Required

    1 infraction

    • Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
  3. Required

    2 infractions

    • Did operator keep potentially hazardous food out of the temperature danger zone, and provide adequately sized refrigeration and/or hot-holding equipment/space for the safe storage of such food? (Significant risk)
    • Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
  4. Follow-up

    2 infractions

    • Did operator provide a test reagent to determine the concentration of sanitizer?
    • Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
  5. Required

    4 infractions

    • Did operator provide a test reagent to determine the concentration of sanitizer?
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
    • Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
    • Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Critical Risk)
  6. Required

    6 infractions

    • Did operator provide a test reagent to determine the concentration of sanitizer?
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
    • Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
    • Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Critical Risk)
    • Did operator use good housekeeping practices ?
    • Did operator maintain and operate food premises free from any condition that is a health hazard?