Skip to content
Loading map…

B. WOO'S KITCHEN LTD.

26 SOUTH ALBION, AMHERST · Food Establishment

4 inspections

  1. Inspection

    3 infractions

    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • Handwashing station in staff washroom must be equipped with paper towel in a dispenser.
    • 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • Potentially hazardous food must be stored at a temperature of 4C (40F) or colder to prevent bacterial contamination. Small portions can be brought out during preparation, but must be returned to fridge when not in use.
    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Food must be covered while in storage to prevent contamination.
  2. Inspection

    1 infraction

    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Food must be covered during storage to prevent contamination.
  3. Inspection

    3 infractions

    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Residential fridge requires cleaning. Ensure food storage units are cleaned at a frequency that prevents the build up of food debris.
    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Food must be covered during storage to prevent contamination.
    • 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following: a) protect the food from contamination, b) provide an environment that adequately controls contamination, c) protect the food from damage likely to make the food inedible.
      • Re-used cardboard boxes are not an acceptable food storage container. Store food in containers made of material that is considered food grade (food grade plastic, glass, or stainless steel).
  4. Inspection

    5 infractions

    • 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
      • Food handler training has expired. Renew food handler training by completing a recognized course, certificate must be kept on site for inspector to view upon request.
    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Residential fridge requires cleaning. Ensure food storage units are cleaned at a frequency that prevents the build up of food debris.
    • 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • Frozen food must not be thawed at room temperature. Thaw food using one of the four acceptable methods: (1) Under refrigeration temperature at 4C or colder; (2) completely submerged in cold water replaced every 30 minutes; (3) in a microwave; (4) as part of the cooking process.
    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Food must be covered during storage to prevent contamination.
    • 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following: a) protect the food from contamination, b) provide an environment that adequately controls contamination, c) protect the food from damage likely to make the food inedible.
      • Re-used cardboard boxes are not an acceptable food storage container. Store food in containers made of material that is considered food grade (food grade plastic, glass, or stainless steel).