Amiirtham South Indian Restaurant
4b 161 Harwood Ave N, Ajax ON L1Z 0A1 · Food Safety Inspections
10 inspections
- Routine
2 infractions
- Food protected from potential contamination and/or adulteration
- * Observed scoops/utensils not being stored in a sanitary manner to prevent contamination and/or adulteration
- Operator to ensure scoops/utensils are stored and maintained in a sanitary manner to prevent contamination and/or adulteration
- Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
- * Fail to maintain utensils, multi-service articles and/or food contact surfaces in a clean and sanitary manner and/or in good repair
- Operator to ensure all food contact surfaces, utensils and/or multi-service articles are cleaned and sanitized after each use and are maintained in good repair
- Food protected from potential contamination and/or adulteration
- Re-Inspection
0 infractions
- Re-Inspection
2 infractions
- Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
- * Fail to provide hot and cold water for hand washing in food preparation area
- Operator to ensure hand washing basins are adequately supplied
- Ceilings clean and in good repair
- * Fail to ensure ceiling of food premise kept clean and in good repair
- Operator to ensure ceiling of the food premise is maintained in a sanitary condition and in good repair
- Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
- Routine & Complaint
4 infractions
- Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
- * Fail to hold potentially hazardous food at 60°C (140°F) or higher after cooking / rapid re-heating
- Operator to ensure potentially hazardous foods are held at 60°C (140°F) or higher after cooking/rapid reheating
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- * Fail to maintain all equipment/non-food contact surfaces as readily cleanable and non-absorbent
- * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
- Operator to adjust or repair the malfunctioning hot holding unit immediately. Do not store any potentially hazardous foods in the malfunctioning unit until it is able to maintain hazardous foods at 60° C or higher.
- Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
- Operator to ensure that all equipment/non-food contact surfaces are readily cleanable/non-absorbent and of sound and tight construction.
- Walls clean and in good repair
- * Fail to ensure walls of food premise kept clean and in good repair
- Operator to ensure walls of food premise are maintained in a sanitary condition and in good repair
- Ceilings clean and in good repair
- * Fail to ensure ceiling of food premise kept clean and in good repair
- Operator to ensure ceiling of the food premise is maintained in a sanitary condition and in good repair
- Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
- Routine
1 infraction
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
- Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- Routine
4 infractions
- Food is prepared in a safe manner
- * Fail to ensure food is prepared in a safe manner
- Operator to ensure potentially hazardous foods are prepared in a safe manner
- Food protected from potential contamination and/or adulteration
- * Observed potentially hazardous food not covered to prevent contamination / adulteration
- * Observed scoops/utensils not being stored in a sanitary manner to prevent contamination and/or adulteration
- Operator to ensure all food is properly stored, displayed, transported and served to prevent contamination
- Operator to ensure scoops/utensils are stored and maintained in a sanitary manner to prevent contamination and/or adulteration
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
- Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
- Floors clean and in good repair
- * Fail to ensure floor of food-handling room kept clean and in good repair
- Operator to ensure floors are kept clean and in good repair
- Food is prepared in a safe manner
- Re-Inspection
1 infraction
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
- Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- Routine
4 infractions
- Food is prepared in a safe manner
- * Potentially hazardous foods observed at an internal temperature between 4° C (40°F) and 60°C (140°F) for greater than 2 hours
- Operator to ensure potentially hazardous foods are prepared in a safe manner
- Operator to ensure potentially hazardous foods are processed, prepared and manufactured at temperatures between 4°C (40°F) and 60°C (140°F) within 2 hours
- Constant supply of hot and cold running water under pressure
- * Fail to provide premise with hot and/or cold water
- Operator to ensure hot and cold running water under pressure is provided
- Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
- * Fail to provide utensils and/or multi-service food containers/multi-service articles that can be readily cleaned and sanitized
- Operator to ensure all food contact surfaces/equipment/utensils/multi-service articles are made of materials that can be readily cleaned and sanitized
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
- Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
- Food is prepared in a safe manner
- Re-Inspection
0 infractions
- Routine
1 infraction
- All foods at the premises are from an inspected source
- * Fail to ensure food offered for sale or used for preparation is from an approved / inspected source
- Operator to use food only from approved / inspected sources
- All foods at the premises are from an inspected source