AFC
4 72 Charing Cross St, Brantford Ontario N3R 7S1 · Food Take Out
5 inspections
- Required
1 infraction
- Food protected from contamination or adulteration
- Store raw foods separate and below cooked / ready-to-eat foods
- Food protected from contamination or adulteration
- Required
3 infractions
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Maintenance of sanitary facilities
- Equip sanitary facility with a supply of toilet paper
- Equip sanitary facility with liquid soap in a dispenser
- Equip sanitary facility with single service towels or air dryer
- Food protected from contamination or adulteration
- Store raw foods separate and below cooked / ready-to-eat foods
- Follow-up
2 infractions
- 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
- To make 100ppm chlorine sanitizer, mix 2 ml of (5 per cent strength) bleach per litre of water.
- Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
- Store toxic/poisonous substances in container bearing identifying labels
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Required
9 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
- Proof of adequate pest control
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Keep cloths clean, in good repair, and restricted to a single task
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- To make 100ppm chlorine sanitizer, mix 2 ml of (5 per cent strength) bleach per litre of water.
- Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
- Store toxic/poisonous substances in compartment away from food or food working surfaces or utensils
- Store toxic/poisonous substances in container bearing identifying labels
- Maintenance of sanitary facilities
- Equip sanitary facility with liquid soap in a dispenser
- Food protected from contamination or adulteration
- Store raw foods separate and below cooked / ready-to-eat foods
- 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
- Required
0 infractions