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Alsalam Supermarket

395 Southdale Rd E, London ON N6E 1A2 · Supermarket / Grocery Store

11 inspections

  1. Required

    3 infractions

    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
    • Utensils are sanitized manually as required
      • Fail to sanitize utensils in a clean chlorine solution of at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
  2. Required

    3 infractions

    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
    • Sanitary facilities are maintained, properly equipped and in good repair
      • Fail to equip sanitary facility with single-service towels or hot air dryer
  3. Required

    0 infractions

  4. Follow-up

    2 infractions

    • Potentially hazardous food is maintained at 4°C (40°F) or lower
      • Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
  5. Required

    3 infractions

    • Potentially hazardous food is maintained at 4°C (40°F) or lower
      • Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
    • Handwashing stations are maintained and adequately supplied
      • Fail to maintain handwashing stations with adequate supplies
    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize multi-service articles after each use
  6. Required

    3 infractions

    • Food is processed in a manner that makes the food safe to eat
      • Fail to process food in a manner safe to eat
    • Handwashing stations are maintained and adequately supplied
      • Fail to maintain handwashing stations with adequate supplies
    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
  7. Required

    3 infractions

    • Refrigeration and hot-holding equipment for potentially hazardous food is maintained
      • Fail to provide accurate, easily readable thermometer for refrigeration and hot-holding
    • Handwashing stations are maintained and adequately supplied
      • Fail to maintain handwashing stations with adequate supplies
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
  8. Required

    1 infraction

    • Handwashing stations are maintained and adequately supplied
      • Fail to maintain handwashing stations with adequate supplies
  9. Required

    1 infraction

    • Records, receipts, certificates maintained as required
      • Fail to retain records of pest control measures taken for one year
  10. Follow-up

    0 infractions

  11. Required

    4 infractions

    • Potentially hazardous food is maintained at 4°C (40°F) or lower
      • Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
    • Handwashing stations are maintained and adequately supplied
      • Fail to maintain handwashing stations with adequate supplies
      • Fail to use handwashing station only for handwashing of employees
    • Utensils are sanitized manually as required
      • Fail to sanitize utensils in a clean chlorine solution of at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
    • Food handler or supervisor present during operation has completed food handler training
      • Fail to ensure certified food handler supervising the preparation, processing, packaging, service or storage of food where hazardous food is prepared and when the food premises is operating at all times as per the local by-law