CRAZY CANUCK, THE
#30 Duke St W, Kitchener ON N2H 3W4 · Facility
7 inspections
- Compliance Inspection
5 infractions
- 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
- 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
- Ensure wash water is between 60°C and 71°C
- Ensure commercial NSF/ANSI dishwasher meets the Standard 3 certification
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Clean and sanitize food contact surfaces or equipment as often as necessary
- 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 handlers who come into contact with food/utensils do so in a sanitary manner
- Ensure food handlers refrain from conduct causing contamination of food and food areas
- Food is held at 4°C (40°F) or less
- Compliance Inspection
0 infractions
- Compliance Inspection
0 infractions
- Compliance Inspection
7 infractions
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- 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
- 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
- Testing reagent used to determine concentration of sanitizer
- Provide and use test reagent to determine concentration of sanitizer
- 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 floors, walls, and ceilings are tight, smooth, and non-absorbent
- 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 of sound and tight construction
- Ensure equipment, utensils and or multi-service articles in good repair
- 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
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Keep cloths clean, in good repair, and restricted to a single task
- Food protected from contamination or adulteration
- Re-inspection
1 infraction
- 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
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Compliance Inspection
8 infractions
- 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
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Preheat the hot holding unit to at least 60°C (140°F) before placing hot foods inside of the hot holding unit
- 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
- 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
- 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
- Food premise is protected against the entry and harbouring of pests
- Protect against entry, harbouring and breeding of pests
- Contact licensed pest control operator for insect / rodent / pest treatment and control
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
- Food is held at 4°C (40°F) or less
- Compliance Inspection
3 infractions
- Food is held at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Food premise is protected against the entry and harbouring of pests
- Contact licensed pest control operator for insect / rodent / pest treatment and control
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Food is held at 4°C (40°F) or less