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Demetre's Family Eatery

1100 Ontario Street, Stratford ON N5A 6Z3 · Restaurant

15 inspections

  1. Required

    0 infractions

  2. Required

    1 infraction

    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained with ceilings in good repair in food-handling room
  3. Follow-up

    1 infraction

    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained with ceilings in good repair in food-handling room
  4. Required

    12 infractions

    • Premises is operated and maintained free from every condition that will permit a health hazard, adversely affect sanitary operation and adversely affect food
      • Food premise maintained in manner adversely affecting sanitary operation
      • Food premise maintained in manner permitting adverse effect on food
    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with clean floors in food-handling room
    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained to permit sanitary maintenance of ceilings
      • Food premise not maintained with ceilings in good repair in food-handling room
    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
      • Handwashing stations not conveniently accessible by food handlers
    • Mechanical dishwashers constructed, designed and maintained properly
      • Operated food premise — wash water temperature thermometer not easily readable
      • Operated food premise —rinse water temperature thermometer not easily readable
    • Mechanical dishwasher is operated, maintained, and bears a certification from NSF International that certifies it for commercial use
      • Failed to operate mechanical dishwasher according to certification from NSF International for commercial use
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
      • Failed to ensure facility surface cleaned as necessary
      • Failed to ensure equipment surface sanitized as necessary
      • Failed to ensure facility surface sanitized as necessary
    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
      • Maintained potentially hazardous foods at internal temperature between 4°C and 60°C
    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure completion of food handling training by food handler or supervisor
      • Failed to ensure presence of food handler or supervisor during all hours of operation
    • Food handlers refrain from any conduct that could result in contamination of food or food areas
      • Failed to ensure food handler in food premise refrains from conduct that could result in contamination of food areas
    • Food handler washes hands as necessary to prevent contamination of food or food areas
      • Failed to ensure food handler in food premise washes hands as necessary to prevent contamination of food
  5. Follow-up

    0 infractions

  6. Required

    6 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with clean floors in food-handling room
    • Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
      • Used utensils not of sound and tight construction
      • Used utensils not in good repair
    • Equipment and utensils are corrosion-resistant, non-toxic, free from cracks, crevices, and open seams
      • Used equipment not free from cracks in contact with food
      • Used equipment not free from crevices in contact with food
    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
      • Maintained potentially hazardous foods at internal temperature between 4°C and 60°C
    • Food handler washes hands as necessary to prevent contamination of food or food areas
      • Failed to ensure food handler in food premise washes hands as necessary to prevent contamination of food
  7. Follow-up

    0 infractions

  8. Required

    1 infraction

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with clean floors in food-handling room
  9. Required

    1 infraction

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with clean floors in food-handling room
  10. Follow-up

    1 infraction

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with clean floors in food-handling room
  11. Required

    2 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with clean floors in food-handling room
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure facility surface cleaned as necessary
  12. Required

    0 infractions

  13. Follow-up

    3 infractions

    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
    • Multi-service articles are cleaned and sanitized after each use
      • Failed to clean multi-service articles after use
      • Failed to sanitize multi-service articles after use
    • Racks, shelves, or pallets used to store food are designed to protect food from contamination and are readily cleanable
  14. Follow-up

    6 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with tight floor surface where food handled
      • Food premise not maintained with clean floors in food-handling room
      • Food premise not maintained with floors in good repair in food-handling room
    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained with walls in good repair in food-handling room
    • Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
      • Used food equipment not of sound and tight construction
      • Used multi-service articles not in good repair
    • Multi-service articles are cleaned and sanitized after each use
      • Failed to clean multi-service articles after use
      • Failed to sanitize multi-service articles after use
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface sanitized as necessary
      • Failed to ensure facility surface sanitized as necessary
    • Racks, shelves, or pallets used to store food are designed to protect food from contamination and are readily cleanable
      • Failed to ensure storage shelves designed to protect against contamination
      • Used racks not of readily cleanable design
  15. Required

    10 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with tight floor surface where food handled
      • Food premise not maintained with tight floor surface where utensils cleaned
      • Food premise not maintained with clean floors in food-handling room
      • Food premise not maintained with floors in good repair in food-handling room
    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained to permit sanitary maintenance of walls
      • Food premise not maintained with clean walls in food-handling room
      • Food premise not maintained with walls in good repair in food-handling room
    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
      • Failed to provide handwashing stations with adequate supplies
    • Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
      • Used food equipment not of sound and tight construction
      • Used food equipment not in good repair
    • Mechanical dishwashers constructed, designed and maintained properly
      • Sanitized utensils in chlorine solution of less than 100 p.p.m. of available chlorine
    • Multi-service articles are cleaned and sanitized after each use
      • Failed to clean multi-service articles after use
      • Failed to sanitize multi-service articles after use
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure facility surface sanitized as necessary
    • Sanitary facilities are kept sanitary, properly equipped and in good repair
      • Operated food premise — fail to equip sanitary facility with toilet paper
    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration
    • Racks, shelves, or pallets used to store food are designed to protect food from contamination and are readily cleanable
      • Failed to ensure storage racks designed to protect against contamination
      • Used racks not of readily cleanable design