81 Kitchen Brantford
9 39 King George Rd, Brantford Ontario N3R 5K1 · Food Take Out
2 inspections
- Required
5 infractions
- Manual dishwashing: Wash, rinse, sanitize technique
- Ensure clean wash / rinse water is provided
- Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
- Provide sufficient detergent or chemicals for washing or sanitizing
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Change sanitizing solution at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
- Food processed in a safe manner
- Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours
- Reheat food to original cooking temperature within 2 hours
- Ensure hazardous foods do not remain in the temperature range of 4C to 60C for more than 2 hours during handling, preparation or service
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Certified food handler present in the food service premise
- Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation
- You can access the Grand Erie Public Health (GEPH) Food Handler Certification Program dates and registration by visiting the Clinics and Classes calendar webpage and clicking on 'Food Safety Course - In-person' or 'Food Safety Challenge Exam' tabs: https://bchu.org/classes-and-clinics/
- Manual dishwashing: Wash, rinse, sanitize technique
- Required
0 infractions