Enkanto Restaurant
Main 467 Dundas St, London ON N5W1G4 · Restaurant
13 inspections
- Required
1 infraction
- Food is protected from contamination and adulteration
- Fail to protect food from contamination and adulteration
- Food is protected from contamination and adulteration
- Required
2 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
- Refrigeration and hot-holding equipment for potentially hazardous food is maintained
- Required
5 infractions
- Potentially hazardous food is maintained at 4°C (40°F) or lower
- Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
- Refrigeration and hot-holding equipment for potentially hazardous food is maintained
- Fail to provide accurate, easily readable thermometer for refrigeration and hot-holding
- Furniture, equipment and appliances are constructed and arranged to permit cleaning and maintenance
- Fail to ensure that racks, shelves or pallets used for food storage are designed to protect against contamination
- 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 as tight, smooth and non-absorbent in food-handling rooms
- Potentially hazardous food is maintained at 4°C (40°F) or lower
- Required
3 infractions
- Constant supply of potable hot and cold running water under pressure provided
- Fail to provide hot and cold running water under pressure in food preparation area
- Utensils are sanitized manually as required
- Fail to sanitize utensils in a clean chlorine solution of at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
- 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
- Constant supply of potable hot and cold running water under pressure provided
- Required
3 infractions
- Potentially hazardous food is maintained at 4°C (40°F) or lower
- Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
- Food is protected from contamination and adulteration
- Pest control is maintained
- Fail to protect against entry, harbouring and breeding of pests
- Potentially hazardous food is maintained at 4°C (40°F) or lower
- Required
1 infraction
- Potentially hazardous food is maintained at 4°C (40°F) or lower
- Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
- Potentially hazardous food is maintained at 4°C (40°F) or lower
- Follow-up
0 infractions
- Required
3 infractions
- Food is protected 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
- Records, receipts, certificates maintained as required
- Fail to retain records of pest control measures taken for one year
- Required
4 infractions
- Potentially hazardous food is maintained at 4°C (40°F) or lower
- Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
- Refrigeration and hot-holding equipment for potentially hazardous food is maintained
- Fail to provide accurate, easily readable thermometer for refrigeration and hot-holding
- 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
- Fail to maintain equipment, utensils and / or multi-service articles in a form and material that can be cleaned and sanitized
- Utensils are sanitized manually as required
- Fail to sanitize utensils in a clean chlorine solution of at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
- Potentially hazardous food is maintained at 4°C (40°F) or lower
- Required
1 infraction
- Potentially hazardous food is maintained at 4°C (40°F) or lower
- Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
- Potentially hazardous food is maintained at 4°C (40°F) or lower
- Required
1 infraction
- Utensils are sanitized manually as required
- Fail to sanitize utensils in a clean chlorine solution of at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
- Utensils are sanitized manually as required
- Required
2 infractions
- Food is protected from contamination and adulteration
- Fail to protect food from contamination and adulteration
- Records, receipts, certificates maintained as required
- Fail to maintain records of pest control measures taken
- Food is protected from contamination and adulteration
- Required
2 infractions
- Food is protected from contamination and adulteration
- Fail to protect food from contamination and adulteration
- 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
- Food is protected from contamination and adulteration