Chef Martin
53 King Street East, Stoney Creek ON L8G 1J9 · Food Take Out
8 inspections
- Routine Inspection
2 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
- Food is held at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Hand washing basin with supplies of soap and paper towels in dispensers
- Routine Inspection
4 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- 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
- Food protected from contamination or adulteration
- Store raw foods separate and below cooked / ready-to-eat foods
- Certified food handler present in the food service premise
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Routine Inspection
3 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Ensure floors are kept clean and in good repair
- 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
- Refrigeration and hot-holding equipment maintained
- Provide easily readable thermometer in refrigeration or hot-holding equipment
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Routine Inspection
4 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Ensure floors are kept clean and in good repair
- Single service containers and articles kept free from contamination
- Maintain single service containers and articles free from contamination
- Separate hand washing basin provided for food handlers
- Ensure hand washing basin is unobstructed and accessible for hand washing
- Food is held at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Provide adequate refrigerated space for hazardous food storage
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Routine Inspection
2 infractions
- Separate hand washing basin provided for food handlers
- Hand washing station must be used only for hand washing of employees
- Ensure hand washing basin is unobstructed and accessible for hand washing
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- Store food off the floor to prevent contamination
- Separate hand washing basin provided for food handlers
- Routine Inspection
2 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Certified food handler present in the food service premise
- Ensure certified food handler or supervisor is present during all hours of operation
- Routine Inspection
2 infractions
- Maintenance of sanitary facilities
- Certified food handler present in the food service premise
- Ensure certified food handler or supervisor is present during all hours of operation
- Routine Inspection
2 infractions
- Testing reagent used to determine concentration of sanitizer
- Provide and use test reagent to determine concentration of sanitizer
- Maintenance of sanitary facilities
- Equip sanitary facility with single service towels or air dryer
- Testing reagent used to determine concentration of sanitizer