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Amiga's Bistro

32 Norfolk St S. Simcoe ON N3Y 2V9 · Restaurant

7 inspections

  1. Required

    0 infractions

  2. Follow-up

    0 infractions

  3. Required

    7 infractions

    • Food premises is protected against the entry and harbouring of pests (C)
      • Provide tightly sealed entrances and/or screened entrances to prevent the entry of insects, birds, rodents, and other pests
    • Food protected from contamination or adulteration (C)
      • Provide protective coverings for light fixtures
      • Cover all food in storage
    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Ensure that during the preparation, processing and manufacturing of potentially hazardous foods, they are not at a temperature between 4°C (40°F) and 60°C (140°F) for greater than 2 hours
    • All food products are supplied by an inspected facility (Federal, Provincial, or Municipal) (C)
      • Ensure all food product is supplied from an approved source
    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure floors are kept clean and in good repair
      • Ensure walls are kept clean and in good repair
      • Ensure walls are tight, smooth, and non-absorbent
    • Equipment, utensils, multi-service articles and all surfaces are properly constructed and maintained in good condition (NC)
      • Ensure equipment, utensils and multi-service articles and food contact surfaces are of sound and tight construction
    • Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)
      • Clean and sanitize non-food contact surfaces as often as necessary to maintain them in a sanitary condition
  4. Required

    2 infractions

    • All food products are supplied by an inspected facility (Federal, Provincial, or Municipal) (C)
      • Ensure all meat in food premises is from an inspected animal, in accordance with provincial or federal legislation
      • Ensure all meat in food premises is stamped and labeled in accordance with the Food Safety Quality Act (Ontario) or Meat Inspection Act (Canada)
    • Maintain sanitary facilities in a clean and sanitary manner, equipped with all necessary supplies (NC)
      • Equip sanitary facility with single-service towels or an air dryer
  5. Required

    0 infractions

  6. Follow-up

    0 infractions

  7. Required

    5 infractions

    • Food premises is protected against the entry and harbouring of pests (C)
      • Provide tightly sealed entrances and/or screened entrances to prevent the entry of insects, birds, rodents, and other pests
    • Food protected from contamination or adulteration (C)
      • Ensure utensils and multi-service articles are stored in a manner preventing contamination
    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
    • The premises is operated and maintained free from conditions that may constitute as a health hazard or adversely affect the sanitary operation of the premises (C)
      • Ensure the premises is free from conditions that may constitute as a health hazard
      • Ensure the premises is free from conditions that may adversely affect the wholesomeness of food
    • Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)
      • Ensure storage racks, shelves and pallets are clean and free from dust and/or debris