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DOUBLE DRAGON RESTAURANT

9006 COMMERCIAL, NEW MINAS · Food Establishment

5 inspections

  1. Inspection

    5 infractions

    • 28(2) - OPERATOR FAILING TO HAVE MEMBER OF PERSONNEL WHO HAS SUCCESSFULLY COMPLETED FOOD HYGIENE TRAINING COURSE PRESENT WHILE OPERATOR IS ABSENT FROM FOOD ESTABLISHMENT.
      • Have all cooks obtain food hygiene training course.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Correct leaking taps at front ice cream and produce processing sink. Remove (unused) unsanitary chopping block at back door. Correct function of a hand sink in male public washroom. Clean under all equipment and staff washroom. Have the cleaners & sanitizers available for use (pails or spray bottles) and educate staff on use.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Cook's fridge requires slight temperature adjustment so holding <= 4C /40F in foods. Repair / replace thermometers in cook's fridges so accurate and easily readable. Perform temperature monitoring at least twice daily of hot & cold holding & buffet and keep records on-site for audits. Rapid cool foods to meet department cooling curve. Cool solid foods at <= 2 in (5cm.) depths. Cease practice of leaving foods out (unnecessarily - methods corrected during inspection). Verify all cook / reheat temperatures with chef's thermometer. Ensure buffet table is up to temperature before loading with foods. Four inadequately reheated food products were discarded during inspection.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE PROCESSED & STORED IN A MANNER THAT PREVENTS ADULTERATION & CONTAMINATION.
      • All prepared foods must be labelled & dated. All food must be covered and stored >= 6 in. / 15 cm. off of the floor. Provide chef's thermometers for cooks. 1-2 items stored improperly beside raw food to have full separation.
    • 8(2) - OPERATOR FAILING TO POST PERMIT IN A CONSPICUOUS LOCATION IN FOOD ESTABLISHMENT.
      • Post valid permit for public viewing.
  2. Inspection

    1 infraction

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILIITES.
      • Cease use of common use hand drying towel.
  3. Inspection

    3 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILIITES.
      • Cease use of common use hand drying towel (corrected during inspection). Provide single use paper towel dispensers at waitress station.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS CONTAMINATION OR ADULTERATION.
      • Keep food off floor of walk-in cooler (corrected). Do not store knives behind equipment (corrected). Wash knives properly, with change of use or every 2 hours (corrected). Raw meat table requires resurfacing.
    • 90 - FAILING TO HAVE APPROPRIATE MAINTENANCE, CLEANING & SANITATION PROGRAM TO CONTROL PHYSICAL AND MICROBIOLOGICAL CONTAMINATION OR FOOD, EQUIPMENT, UTENSILS, OR OTHER FACILITIES IN FOOD ESTABLISHMENT.
      • Clean dishwasher, correct detergent feed and fix leak. Provide dates on prepared foods.
  4. Inspection

    4 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILIITES.
      • Cease use of common use hand drying towel (corrected during inspection). Provide single use paper towel dispensers at both waitress stations and buffet work station. Correct function of hot water tap at buffet work station.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Buffet food trays with rack inserts all <=60C. Recently placed food products must be removed and reheated to >=74 C. Operator must cease use of rack / spacer in buffet. Trays of food found improperly cooling in walk-in cooler. Operators methods corrected to <=2 in. / 5cm depths and operator must ensure rapid cooling curve met.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE PROCESSED IN A MANNER THAT PREVENTS CONTAMINATION OR ADULTERATION.
      • Cease processing of produce or rice in the raw meat / poultry processing area. Do not store utensils behind equipment. Wash knives properly with change of use or every 2 hours.
    • 90 - FAILING TO HAVE APPROPRIATE MAINTENANCE, CLEANING & SANITATION PROGRAM TO CONTROL PHYSICAL AND MICROBIOLOGICAL CONTAMINATION OR FOOD, EQUIPMENT, UTENSILS, OR OTHER FACILITIES IN FOOD ESTABLISHMENT.
      • Clean toilets male washroom and fix leak at urinal. Fix hot water tap at dishwasher sprayer and correct leaking drain pipe. Clean walls and dishwasher area. Provide accurate thermometers in cook's fridges. Replace 1 light tube in kitchen. Provide dates on prepared foods for rotations.
  5. Inspection

    1 infraction

    • 29(2)(a) - OPERATOR FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT MAINTAINED CLEANED & SANITIZED A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • For flying insect issue around grease trap see professional pest control operator and have pest eliminated. Forward work report to inspector.