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A-1 Chinese Food

60 Talbot St N Essex ON N8M 1A9 · Restaurant (Full Service)

12 inspections

  1. Required

    0 infractions

  2. Required Re-Inspection

    0 infractions

  3. Required Re-Inspection

    1 infraction

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
  4. Required

    1 infraction

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
  5. Required Re-Inspection

    0 infractions

  6. Required

    1 infraction

    • Mechanical dishwashing equipment is properly constructed, designed, and maintained
      • (c) Sanitizing rinse is NOT maintained at appropriate chemical concentrations and/or contact time [C]
  7. Required

    0 infractions

  8. Required Re-Inspection

    2 infractions

    • Separate handwash stations are provided with the required supplies
      • (b) Handwashing stations are NOT adequately supplied [S]
    • All equipment, utensils, and multi-service articles are adequately constructed and maintained
      • (b) Article or equipment is NOT kept in good repair [S]
  9. Required

    6 infractions

    • Separate handwash stations are provided with the required supplies
      • (b) Handwashing stations are NOT adequately supplied [S]
    • All equipment, utensils, and multi-service articles are adequately constructed and maintained
      • (b) Article or equipment is NOT kept in good repair [S]
    • Every operator and food handler who comes in contact with food and or utensils does so in a proper manner
      • (e) Food handler does NOT wash hands as often as necessary to prevent the contamination of food or food areas [C]
    • Manual dishwashing equipment and procedures are satisfactory
      • (d) Sanitizing contact time is NOT at least 45 seconds [S]
    • Mechanical dishwashing equipment is properly constructed, designed, and maintained
      • (c) Sanitizing rinse is NOT maintained at appropriate chemical concentrations and/or contact time [C]
    • Meat is properly obtained, labeled, handled, prepared, and stored
      • (a) Manufactured meat products are NOT properly tagged, stamped, or labeled [N]
  10. Required Re-Inspection

    0 infractions

  11. Required

    1 infraction

    • The ventilation system is adequately maintained
      • (a) Ventilation system is NOT maintained to eliminate odours, fumes, vapours, smoke and excessive heat [S]
  12. Required

    2 infractions

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
    • The premises is supplied with adequate potable hot and cold running water
      • (b) Hot and cold running water under pressure is NOT supplied in all required areas [S]