Apna Meats & Grill
E-1 360 Conklin Road, Brantford ON N3T 0N5 · Restaurant
5 inspections
- Required
2 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide paper towels in a dispenser at hand basin in food preparation area
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Clean and sanitize multi-service articles after each use and as often as necessary
- Clean and sanitize food contact surfaces or equipment as often as necessary
- Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
- To make 100ppm chlorine sanitizer, mix 2 ml of (5 per cent strength) bleach per litre of water.
- Hand washing basin with supplies of soap and paper towels in dispensers
- Required
2 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide paper towels in a dispenser at hand basin in food preparation area
- Maintain hand washing stations with adequate supplies
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- Cover all food in storage
- Hand washing basin with supplies of soap and paper towels in dispensers
- Required
1 infraction
- Hand washing basin with supplies of soap and paper towels in dispensers
- Follow-up
2 infractions
- Results of any inspection conducted by a public health inspector are posted in accordance with the inspector's request
- Post public health Inspection grade certificate at or near entrance to premise
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Results of any inspection conducted by a public health inspector are posted in accordance with the inspector's request
- Required
5 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide hot and cold running water for hand washing in food preparation area
- Provide hot and cold running water under pressure
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Ventilation system requires thorough cleaning
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Maintenance of sanitary facilities
- Food protected from contamination or adulteration
- Hand washing basin with supplies of soap and paper towels in dispensers