Asian Kitchen
B-28 Main St S Hagersville ON N0A 1H0 · Restaurant
9 inspections
- Follow-up
3 infractions
- Food protected from contamination or adulteration (C)
- Protect food from contamination and adulteration
- Garbage and waste (solid or liquid) is collected and removed to ensure sanitary condition of premises (NC)
- Clean and maintain grease trap
- Pest control records are available on site (NC)
- Ensure all pest control measures taken are recorded
- Food protected from contamination or adulteration (C)
- Required
5 infractions
- Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
- Clean and sanitize utensils that are not multi-service articles as often as necessary to maintain them in a clean and sanitary condition
- 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
- Garbage and waste (solid or liquid) is collected and removed to ensure sanitary condition of premises (NC)
- Clean and maintain grease trap
- Pest control records are available on site (NC)
- Ensure all pest control measures taken are recorded
- Ensure all pest control records are retained on-site for at least one year
- 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
- Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
- Required
5 infractions
- Food protected from contamination or adulteration (C)
- Protect food from contamination and adulteration
- 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
- Pest control records are available on site (NC)
- Ensure all pest control measures taken are recorded
- 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
- Ensure storage racks, shelves and pallets are clean and free from dust and/or debris
- Sanitizer test kits are available (NC)
- Ensure sanitizing test kits are readily available where the sanitization takes place
- Food protected from contamination or adulteration (C)
- Required
3 infractions
- Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
- Ensure rooms where food is handled, processed, packaged, served, transported, manufactured, handled, sold, offered for sale and displayed are maintained in a sanitary condition
- Pest control records are available on site (NC)
- Ensure all pest control measures taken are recorded
- 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
- Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
- Follow-up
1 infraction
- Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
- Ensure rooms where food is handled, processed, packaged, served, transported, manufactured, handled, sold, offered for sale and displayed are maintained in a sanitary condition
- Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
- Required
2 infractions
- 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
- 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
- Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
- Required
6 infractions
- Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
- Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as is necessary to maintain the required concentration of the solution
- Food protected from contamination or adulteration (C)
- Protect food from contamination and adulteration
- Potentially hazardous food is maintained at 60°C (140°F) or greater (C)
- Ensure all potentially hazardous foods are maintained at 60°C (140°F) or greater after cooking
- Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
- Ensure rooms where food is handled, processed, packaged, served, transported, manufactured, handled, sold, offered for sale and displayed are maintained in a sanitary condition
- Garbage and waste (solid or liquid) is collected and removed to ensure sanitary condition of premises (NC)
- Clean and maintain grease trap
- Pest control records are available on site (NC)
- Ensure all pest control measures taken are recorded
- Ensure all pest control records are retained on-site for at least one year
- Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
- Complaint
1 infraction
- Dedicated hand washing stations provided for food handlers (C)
- Ensure hand washing stations are unobstructed and accessible for hand washing
- Dedicated hand washing stations provided for food handlers (C)
- Required
6 infractions
- Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
- Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as is necessary to maintain the required concentration of the solution
- Ensure to change the sanitizing solution when visibly dirty to maintain the required concentration of the solution
- Ensure where household bleach is used as a disinfectant, the sanitizing solution is at a concentration no less than 100 ppm
- Food protected from contamination or adulteration (C)
- Protect food from contamination and adulteration
- All food is processed in a manner that makes the food safe to eat (C)
- Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours
- Cool hazardous food from 20°C (68°F) to 4°C (40°F) within 4 hours
- 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
- Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
- Ensure rooms where food is handled, processed, packaged, served, transported, manufactured, handled, sold, offered for sale and displayed are maintained in a sanitary condition
- Pest control records are available on site (NC)
- Ensure all pest control measures taken are recorded
- Ensure all pest control records are retained on-site for at least one year
- Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)