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Chef Abhi's

4055 Motz Road, Thornhill, V8G 3N1 · Restaurant

3 inspections

  1. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Containers were stored on the floor of the walk in cooler and in the back storage room at time of inspection. (Public Health Significance): Food should be stored up off the floor to allow for ease of cleaning and sanitization of the facility.
      • Corrective Action: Store all food and other products up off the floor a minimum of 15 cm (6 inches) off the floor at all times.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Wooden shelves noted throughout the kitchen, in particular under the handwashing sink and in the dry storage room. (Public Health Significance): Materials like raw wood will absorb juices and harbour and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface. Either add food grade sealant to seal the shelves making them easy to clean or add a liner that is easy to clean.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Water is leaking from the ceiling above the dishwashing area. Operator noted that the leak occurs when it rains heavily outside. (Public Health Significance): Leaking water can cause contamination if it comes in contact with food and may cause serious illness. .
      • Corrective Action: Repair any equipment that allows for the water to leak into the kitchen.
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    3 infractions

    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution. No sanitizer detected. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution.
      • Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Unknown sanitizer observed in unmarket spray bottles. When operator was question, he was unable to identify what chemical was inside. (Public Health Significance) Sanitizing solutions must be available and at correct concentrations to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Stop use of unknown chemical for surface sanitizing. Use only approved food grade surface sanitizers such as bleach and quats. Operator prepared a bleach solution during inspection. Use as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate facilities provided for hand washing. No soap available at the hand sink. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.