Chopstick House
734 Adelaide St N, London ON N5Y 2L5 · Food Take Out
14 inspections
- Required
1 infraction
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Required
3 infractions
- Handwashing stations are maintained and adequately supplied
- Fail to situate handwashing stations for convenient access by food handlers
- Food handlers who come into contact with food / utensils are doing so in a sanitary manner
- Fail to ensure food handler washes hands as necessary
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Fail to clean and sanitize multi-service articles after each use
- Handwashing stations are maintained and adequately supplied
- Required
3 infractions
- Food is protected from contamination and adulteration
- Fail to protect food from contamination and adulteration
- Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
- Fail to maintain floors as tight, smooth and non-absorbent in food-handling rooms
- Fail to maintain floors as tight, smooth and non-absorbent in rooms where utensils are cleaned
- Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
- Fail to maintain walls clean and in good repair
- Food is protected from contamination and adulteration
- Required
4 infractions
- Potentially hazardous food products are not between 4°C (40°F) and 60°C (140°F), except during periods of preparation, processing and manufacturing
- Fail to maintain potentially hazardous foods at a safe internal temperature
- Food is protected from contamination and adulteration
- Fail to protect food from contamination and adulteration
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Fail to clean and sanitize equipment and facilities surfaces as often as necessary
- Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
- Fail to maintain floors clean and in good repair
- Potentially hazardous food products are not between 4°C (40°F) and 60°C (140°F), except during periods of preparation, processing and manufacturing
- Follow-up
0 infractions
- Required
5 infractions
- Food is protected from contamination and adulteration
- Fail to protect food from contamination and adulteration
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Fail to maintain equipment, utensils and / or multi-service articles in a form and material that can be cleaned and sanitized
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Fail to clean and sanitize equipment and facilities surfaces as often as necessary
- Pest control is maintained
- Fail to protect against entry, harbouring and breeding of pests
- Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
- Fail to maintain floors clean and in good repair
- Food is protected from contamination and adulteration
- Required
4 infractions
- Potentially hazardous food products are not between 4°C (40°F) and 60°C (140°F), except during periods of preparation, processing and manufacturing
- Fail to maintain potentially hazardous foods at a safe internal temperature
- Food is protected from contamination and adulteration
- Fail to protect food from contamination and adulteration
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Fail to maintain equipment, utensils and / or multi-service articles in a form and material that can be cleaned and sanitized
- Fail to use food contact equipment and / or utensils that are free from cracks, crevices and open seams
- Food handler or supervisor present during operation has completed food handler training
- Fail to ensure the presence of a food handler or supervisor, who has completed food handler training, during every hour of operation in a food service premises
- Potentially hazardous food products are not between 4°C (40°F) and 60°C (140°F), except during periods of preparation, processing and manufacturing
- Required
3 infractions
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Fail to clean and sanitize utensils, other than multi-service articles, as often as necessary
- Pest control is maintained
- Fail to protect against entry, harbouring and breeding of pests
- Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
- Fail to maintain ceilings clean and in good repair
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Required
3 infractions
- Potentially hazardous food products are not between 4°C (40°F) and 60°C (140°F), except during periods of preparation, processing and manufacturing
- Fail to maintain potentially hazardous foods at a safe internal temperature
- Utensils are sanitized manually as required
- Fail to use sanitizing agent for which a test reagent is readily available
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Fail to clean and sanitize equipment and facilities surfaces as often as necessary
- Potentially hazardous food products are not between 4°C (40°F) and 60°C (140°F), except during periods of preparation, processing and manufacturing
- Required
3 infractions
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Fail to clean and sanitize utensils, other than multi-service articles, as often as necessary
- Fail to clean and sanitize equipment and facilities surfaces as often as necessary
- Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
- Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
- Fail to maintain walls clean and in good repair
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Required
2 infractions
- Food is protected from contamination and adulteration
- Fail to protect food from contamination and adulteration
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Fail to clean and sanitize utensils, other than multi-service articles, as often as necessary
- Fail to clean and sanitize equipment and facilities surfaces as often as necessary
- Food is protected from contamination and adulteration
- Follow-up
0 infractions
- Required
5 infractions
- Refrigeration and hot-holding equipment for potentially hazardous food is maintained
- Fail to provide accurate, easily readable thermometer for refrigeration and hot-holding
- Food is protected from contamination and adulteration
- Fail to protect food from contamination and adulteration
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Fail to clean and sanitize multi-service articles after each use
- Fail to clean and sanitize utensils, other than multi-service articles, as often as necessary
- Fail to clean and sanitize equipment and facilities surfaces as often as necessary
- Ventilation is maintained to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
- Fail to maintain ventilation system
- Food handler or supervisor present during operation has completed food handler training
- Fail to ensure the presence of a food handler or supervisor, who has completed food handler training, during every hour of operation in a food service premises
- Refrigeration and hot-holding equipment for potentially hazardous food is maintained
- Required
4 infractions
- Handwashing stations are maintained and adequately supplied
- Fail to maintain handwashing stations with adequate supplies
- Fail to use handwashing station only for handwashing of employees
- Food is protected from contamination and adulteration
- Fail to protect food from contamination and adulteration
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Handwashing stations are maintained and adequately supplied