Cana China Restaurant
20 King Street W, Forest ON N0N 1J0 · Restaurant
5 inspections
- Required
2 infractions
- Food is held at 4°C (40°F) or less.
- Fail to maintain hazardous foods at 4°C (40°F) or colder.
- 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 thaw hazardous foods at 4°C (40°F) or less in a refrigeration unit, under cold running potable water or in the microwave.
- Food is held at 4°C (40°F) or less.
- Required
2 infractions
- Raw food products are separated from ready-to-eat food products during storage and handling.
- Fail to handle / store raw hazardous foods separately or below ready-to-eat foods to prevent contamination.
- Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
- Fail to cover or enclose all food in storage or on display with a food grade cover.
- Raw food products are separated from ready-to-eat food products during storage and handling.
- Required
3 infractions
- Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
- Fail to cover or enclose all food in storage or on display with a food grade cover.
- 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.
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
- Fail to wash, rinse and sanitize equipment / utensils after each use or as often as necessary.
- Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
- Required
3 infractions
- Food is cooled from 60°C (140°F) to 20°C (68°F) within 2 hours and from 20°C (68°F) to 4°C (40°F) within 4 hours.
- Fail to cool hazardous foods from 60°C (140°F) to 20°C (68°F) within a 2 hour time period.
- Hazardous food is hot held at a minimum temperature of 60°C (140°F) after cooking or rapid re-heating.
- Fail to hot-hold hazardous foods at 60°C (140°F) or higher after cooking or rapid re-heating.
- Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
- Fail to cover or enclose all food in a manner to prevent contamination.
- Food is cooled from 60°C (140°F) to 20°C (68°F) within 2 hours and from 20°C (68°F) to 4°C (40°F) within 4 hours.
- 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)).
- Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
- Fail to cover or enclose all food in a manner to prevent contamination.
- Food contact surfaces properly designed, constructed, installed, maintained, and located (smooth, non-absorbent, cleanable, corrosion resistant, non-toxic and free from contamination).
- Fail to maintain counters, cutting boards, blocks, tables, or any other food contact surface in a smooth, non-absorbent, cleanable, corrosion resistant, or non-toxic manner.
- 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).