D SPOT DESSERT
#17A-480 Hespeler Rd, Cambridge ON N1R 7R9 · Facility
4 inspections
- Compliance Inspection
2 infractions
- 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)
- Ensure food contact equipment and utensils are corrosion-resistant and non-toxic
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Ventilation system requires thorough cleaning
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Compliance Inspection
2 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide hot and cold running water under pressure
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure food contact equipment and utensils are corrosion-resistant and non-toxic
- Hand washing basin with supplies of soap and paper towels in dispensers
- Compliance Inspection
4 infractions
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
- Separate hand washing basin provided for food handlers
- Ensure hand washing basin is unobstructed and accessible for hand washing
- 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 multi-service articles are suitable for intended purposes (food-grade)
- Ensure food contact equipment and utensils are free from cracks, crevices and open seams
- Food protected from contamination or adulteration
- Compliance Inspection
4 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
- 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
- Certified food handler present in the food service premise
- Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation
- 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