ESSO GAS STATION/PIZZA BITE
#-244 Margaret Ave, Kitchener ON N2H 4J5 · Facility
8 inspections
- Compliance Inspection
3 infractions
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- Refrigeration and hot-holding equipment maintained
- Provide easily readable thermometer in refrigeration or hot-holding equipment
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide hot and cold running water for hand washing in food preparation area
- Food protected from contamination or adulteration
- Compliance Inspection
0 infractions
- Compliance Inspection
4 infractions
- Either mechanical or manual dishwashing is provided
- Provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- 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 cleaned and sanitized
- Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
- 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
- Either mechanical or manual dishwashing is provided
- Compliance Inspection
4 infractions
- Food is held at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Single service containers and articles kept free from contamination
- Maintain single service containers and articles free from contamination
- 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 equipment, utensils and or multi-service articles are cleaned and sanitized
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Ventilation system requires thorough cleaning
- Food is held at 4°C (40°F) or less
- Compliance Inspection
5 infractions
- Either mechanical or manual dishwashing is provided
- Provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- Food is held at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- 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)
- 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
- Either mechanical or manual dishwashing is provided
- Compliance Inspection
0 infractions
- Compliance Inspection
5 infractions
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- Either mechanical or manual dishwashing is provided
- Provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required
- Food is held at 4°C (40°F) or less
- Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
- Refrigeration and hot-holding equipment maintained
- Provide easily readable thermometer in refrigeration or hot-holding equipment
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Ventilation system requires thorough cleaning
- Food protected from contamination or adulteration
- Compliance Inspection
5 infractions
- 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, walls, and ceilings are tight, smooth, and non-absorbent
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- Maintain and arrange equipment to permit a clean and sanitary condition
- Remove all materials not associated with the daily operation of the premises (s.7)
- 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
- Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
- 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
- Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
- Refrigeration and hot-holding equipment maintained