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6-40 MCEWAN DR E BOLTON ON L7E 2Y3 · Restaurant

6 inspections

  1. Required

    4 infractions

    • Did operator properly maintain food contact surfaces?
    • Did operator provide sufficient level of lighting?
    • Did operator use good housekeeping practices ?
    • Did operator collect and remove garbage and waste including liquid waste to maintain the premises in a clean and sanitary condition?
  2. Required

    4 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 provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
    • Did operator use good housekeeping practices ?
  3. Required

    5 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 provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
    • 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 use good housekeeping practices ?
  4. Follow-up

    2 infractions

    • Did operator properly wash and sanitize utensils?
    • Did operator use good housekeeping practices ?
  5. Required

    5 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 store food to prevent contamination and/or adulteration? (Significant Risk)
    • Did operator properly wash and sanitize utensils?
    • Did operator provide required supplies for every washroom?
    • Did operator use good housekeeping practices ?
  6. Required

    2 infractions

    • Did operator provide required supplies for every washroom?
    • Did operator use good housekeeping practices ?