China King Restaurant
1320 Colborne Street East, Brantford ON N3R 0C3 · Restaurant
9 inspections
- Follow-up
1 infraction
- Furniture, equipment and appliances are arranged and constructed to permit thorough cleaning and maintenance of the premise in a clean and sanitary condition?
- Construct and arrange equipment to permit a clean and sanitary condition
- Remove all materials not associated with the daily operation of the premises (s.7)
- Furniture, equipment and appliances are arranged and constructed to permit thorough cleaning and maintenance of the premise in a clean and sanitary condition?
- Required
9 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
- Ensure walls are kept clean and in good repair
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Furniture, equipment and appliances are arranged and constructed to permit thorough cleaning and maintenance of the premise in a clean and sanitary condition?
- Construct and arrange equipment to permit a clean and sanitary condition
- Remove all materials not associated with the daily operation of the premises (s.7)
- 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
- Ventilation system requires thorough cleaning
- Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
- Collect and remove garbage and waste as necessary to maintain sanitary conditions
- 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
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- To make 100ppm chlorine sanitizer, mix 2 ml of (5 per cent strength) bleach per litre of water.
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- Cover all food in storage
- Food is held at 4°C (40°F) or less
- Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Required
3 infractions
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Clean and sanitize multi-service articles after each use and as often as necessary
- Clean and sanitize food contact surfaces or equipment as often as necessary
- Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
- Change sanitizing solution at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
- To make 100ppm chlorine sanitizer, mix 2 ml of (5 per cent strength) bleach per litre of water.
- Food protected from contamination or adulteration
- Refrigeration and hot-holding equipment maintained
- Provide easily readable thermometer in refrigeration or hot-holding equipment
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Required
5 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
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
- Ensure food contact equipment and utensils are corrosion-resistant and non-toxic
- Ensure food contact equipment and utensils are free from cracks, crevices and open seams
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Clean and sanitize multi-service articles after each use and as often as necessary
- Clean and sanitize food contact surfaces or equipment as often as necessary
- Change sanitizing solution at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
- To make 100ppm chlorine sanitizer, mix 2 ml of (5 per cent strength) bleach per litre of water.
- Food protected from contamination or adulteration
- Ensure food handlers wash hands as often as necessary
- Food storage equipment designed to protect food from contamination?
- Ensure racks, shelves or pallets are clean and designed to protect against contamination
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Required
2 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide hot and cold running water for hand washing in food preparation area
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
- Hand washing basin with supplies of soap and paper towels in dispensers
- Required
10 infractions
- Single service containers and articles kept free from contamination
- Maintain single service containers and articles free from contamination
- 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 hot and cold running water under pressure
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure equipment, utensils and or multi-service articles in good repair
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
- Ensure food contact equipment and utensils are corrosion-resistant and non-toxic
- Furniture, equipment and appliances are arranged and constructed to permit thorough cleaning and maintenance of the premise in a clean and sanitary condition?
- Manual dishwashing: Wash, rinse, sanitize technique
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Clean and sanitize multi-service articles after each use and as often as necessary
- Clean and sanitize food contact surfaces or equipment as often as necessary
- Food protected from contamination or adulteration
- Cover all food in storage
- Store raw foods separate and below cooked / ready-to-eat foods
- Food is held at 4°C (40°F) or less
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Single service containers and articles kept free from contamination
- Follow-up
4 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Furniture, equipment and appliances are arranged and constructed to permit thorough cleaning and maintenance of the premise in a clean and sanitary condition?
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Ventilation system requires thorough cleaning
- Food processed in a safe manner
- Required
9 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
- Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure equipment, utensils and or multi-service articles in good repair
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
- Ensure food contact equipment and utensils are corrosion-resistant and non-toxic
- Furniture, equipment and appliances are arranged and constructed to permit thorough cleaning and maintenance of the premise in a clean and sanitary condition?
- Remove all materials not associated with the daily operation of the premises (s.7)
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Ventilation system requires thorough cleaning
- Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
- Food protected from contamination or adulteration
- Cover all food in storage
- Food processed in a safe manner
- Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours
- Cool hazardous food from 20°C (68°F) to 4°C (40°F) within 4 hours
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Required
10 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
- Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
- Single service containers and articles kept free from contamination
- Maintain single service containers and articles free from contamination
- 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
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
- Fail to provide required illumination during all hours of operation
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
- Food premise is protected against the entry of, breeding of and harbouring of rodents/pests
- Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
- Food protected from contamination or adulteration
- Food storage equipment designed to protect food from contamination?
- Store food off the floor to prevent contamination
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner