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Calabar Kitchen Canada Inc.

11 Queen Street, Brantford ON N3T 3B1 · Restaurant

4 inspections

  1. Required

    1 infraction

    • Certified food handler present in the food service premise
      • Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation
      • You can access the Grand Erie Public Health (GEPH) Food Handler Certification Program dates and registration by visiting the Clinics and Classes calendar webpage and clicking on 'Food Safety Course - In-person' or 'Food Safety Challenge Exam' tabs: https://bchu.org/classes-and-clinics/
  2. Follow-up

    0 infractions

  3. Required

    6 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
      • Provide soap in a dispenser at hand basin in the food preparation area
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
      • Maintain ventilation system to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
    • Food premise is protected against the entry of, breeding of and harbouring of rodents/pests
      • Protect against entry, harbouring and breeding of pests
      • Contact licensed pest control operator for insect / rodent / pest treatment and control
    • Proof of adequate pest control
      • Maintain records of pest control measures taken
    • All food product is supplied by an inspected facility (Federal, Provincial, or Municipal)
      • Ensure all food product is supplied from an inspected facility (Federal, Provincial, Municipal)
      • Maintain records of food purchased for one year
    • Certified food handler present in the food service premise
      • Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation
  4. Required

    4 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Ensure equipment, utensils and or multi-service articles are of sound and tight construction
      • Ensure equipment, utensils and or multi-service articles in good repair
    • Food premise is protected against the entry of, breeding of and harbouring of rodents/pests
      • Protect against entry, harbouring and breeding of pests
      • Contact licensed pest control operator for insect / rodent / pest treatment and control
      • Evidence of contamination of food or food contact surfaces (e.g. by rodent droppings and urine or active insect activity)
      • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
    • Proof of adequate pest control
      • Maintain records of pest control measures taken
      • Retain pest control records for one year
      • Operator provided BCHU pest monitoring template form at time of inspection.
    • Provide and use sanitizer test reagents
      • Provide a sanitizer test reagent for all sanitizers used in the food premise
      • Use provided sanitizer test reagents to determine proper concentration