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BRIONI SUPERMARKET LTD.

169 Gary Dr, Unit-1 · Food Premises

6 inspections

  1. Inspection

    2 infractions

    • 05. MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT
      • FOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
    • 05. MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT
      • Fail to maintain ventilation system to ensure elimination of fumes - Sec. 11
  2. Inspection

    0 infractions

  3. Inspection

    9 infractions

    • 2B. Food protected from contamination / adulteration (e.g. food
      • Fail to protect food from contamination or adulteration - Sec. 26(1)
    • A. OPERATOR FAIL TO MEET ADMINISTRATIVE REQUIREMENTS OF
      • Fail to ensure completion of food handling training by food handler or supervisor - Sec. 32
    • 8A. Adequate pest control
      • Fail to maintain records of pest control measures taken - Sec. 13(2)
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • FOOD PREMISE NOT MAINTAINED WITH FOOD HANDLING ROOM IN SANITARY CONDITION - SEC. 7(1)(E)
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • FAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
    • 8A. Adequate pest control
      • Fail to protect against harbouring of pests - Sec. 13(1)
    • 3A. Separate and convenient hand washing sink(s)
      • Handwashing stations not conveniently accessible by food handlers - Sec. 7(3)(c)
    • 3A. Separate and convenient hand washing sink(s)
      • FAIL TO MAINTAIN HANDWASHING STATIONS (LIQUID SOAP AND PAPER TOWELS) - SEC. 7(3)(C)
    • 4C. Provision and proper use of sinks and supplies for manual
      • Fail to clean utensils as often as necessary - Sec. 21(2)
  4. Inspection

    0 infractions

  5. Inspection

    7 infractions

    • 2C. Proper utensils/equipment and/or procedures used to ensure
      • Fail to ensure equipment surface cleaned as necessary - Sec. 22
    • 4B. Proper maintenance and use of equipment (machines
      • Use food equipment not in good repair - Sec. 8(1)(b)
    • 4C. Provision and proper use of sinks and supplies for manual
      • Fail to clean utensils as often as necessary - Sec. 21(2)
    • 1B. Internal temperature of hazardous foods 4 C (39 F) and below or
      • Store potentially hazardous foods at internal temperature between 4 C and 60 C - Sec. 27(1)
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • FOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
    • 2C. Proper utensils/equipment and/or procedures used to ensure
      • USE UTENSILS NOT IN GOOD REPAIR - SEC. 8(1)(B)
    • 8A. Adequate pest control
      • Fail to maintain records of pest control measures taken - Sec. 13(2)
  6. Inspection

    0 infractions