Burger Factory
1 1200 Lambton Mall Road, Sarnia Ontario N7S 5R6 · Restaurant
6 inspections
- Follow-up
2 infractions
- Sanitize test kit / thermometer is readily available for verifying dishwashing and sanitizing temperatures.
- Fail to provide a sanitizing test kit to verify the concentration of the chemical agent being used.
- Staff/Public washroom is supplied with the required supplies and is kept in sanitary condition.
- Fail to equip washroom facility with a method of hand drying that uses single-service towels or a hot air dryer.
- Sanitize test kit / thermometer is readily available for verifying dishwashing and sanitizing temperatures.
- Required
8 infractions
- Food handlers wash hands thoroughly before and after handling food.
- Fail to ensure employee washes hands as often as necessary to prevent contamination of food or food areas.
- A separate hand washing basin that is easily accessible is provided for food handlers.
- Fail to ensure hand washing basin is clear from obstruction and easily accessible.
- Hand washing basin is maintained and kept adequately supplied.
- Fail to provide disposable paper towels from a dispenser in the food preparation area.
- Fail to provide soap from a dispenser in the food preparation area.
- There is at least one food handler or supervisor in the food premise, who has completed food handler training, during every hour in which the food premise is operating.
- Fail to ensure a Certified Food Handler was present during the inspection.
- Sanitize test kit / thermometer is readily available for verifying dishwashing and sanitizing temperatures.
- Fail to provide a sanitizing test kit to verify the concentration of the chemical agent being used.
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
- Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
- Frequency of garbage removal is adequate to maintain the premises in a sanitary condition.
- Fail to remove garbage / wastes when necessary to maintain premises in sanitary condition.
- Staff/Public washroom is supplied with the required supplies and is kept in sanitary condition.
- Fail to supply facility with toilet paper.
- Food handlers wash hands thoroughly before and after handling food.
- Required
1 infraction
- Thermometers are used to verify food preparation and storage temperatures.
- Fail to provide a probe thermometer to monitor internal temperatures of hazardous foods.
- Thermometers are used to verify food preparation and storage temperatures.
- Required
3 infractions
- Thermometers are used to verify food preparation and storage temperatures.
- Fail to provide an accurate indicating thermometer in an easy-to-read location.
- Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).
- Fail to ensure that hazardous foods are kept out of the temperature danger zone (internal temperature of hazardous foods observed to be between 4°C (40°F) and 60°C (140°F)).
- Hand washing basin is maintained and kept adequately supplied.
- Fail to provide soap from a dispenser in the food preparation area.
- Thermometers are used to verify food preparation and storage temperatures.
- Required
3 infractions
- Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).
- Fail to ensure that hazardous foods are kept out of the temperature danger zone (internal temperature of hazardous foods observed to be between 4°C (40°F) and 60°C (140°F)).
- Hand washing basin is maintained and kept adequately supplied.
- Fail to provide soap from a dispenser in the food preparation area.
- Sanitize test kit / thermometer is readily available for verifying dishwashing and sanitizing temperatures.
- Fail to provide a sanitizing test kit to verify the concentration of the chemical agent being used.
- Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).
- Required
2 infractions
- Sanitize test kit / thermometer is readily available for verifying dishwashing and sanitizing temperatures.
- Fail to provide a sanitizing test kit to verify the concentration of the chemical agent being used.
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
- Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
- Sanitize test kit / thermometer is readily available for verifying dishwashing and sanitizing temperatures.