Feta Pita
122 Richmond St, Chatham ON N7M 1N9 · Restaurant
11 inspections
- Required
1 infraction
- All food is protected from contamination and adulteration s. 26(1)
- Ensure all food is protected from contamination and adulteration
- All food is protected from contamination and adulteration s. 26(1)
- Required
1 infraction
- Observed certified Food Handler employee working at time of inspection s. 32
- Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
- Observed certified Food Handler employee working at time of inspection s. 32
- Required
1 infraction
- Observed certified Food Handler employee working at time of inspection s. 32
- Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
- Observed certified Food Handler employee working at time of inspection s. 32
- Required
5 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Ensure hand washing stations are kept adequately supplied with hot and cold running water
- Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers
- Ensure hand washing stations are used only for employee hand washing
- The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
- The ventilation system requires thorough cleaning
- Manual dishwashing: Wash, rinse, sanitize technique s. 19
- Observed certified Food Handler employee working at time of inspection s. 32
- Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
- Maintain copies of valid food handler certificates from certified staff on site at all times
- Required
3 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Ensure ceilings are kept clean and in good repair
- All food is protected from contamination and adulteration s. 26(1)
- Observed certified Food Handler employee working at time of inspection s. 32
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Required
5 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Ensure ceilings are kept clean and in good repair
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Ensure hand washing stations are kept adequately supplied with hot and cold running water
- Ensure hand washing stations are used only for employee hand washing
- The surfaces of equipment and facilities other than utensils that come in contact with food are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 22
- Ensure the surfaces of equipment and facilities other than utensils that come in contact with food are cleaned and sanitized as often as necessary to maintain them in a sanitary condition
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Observed certified Food Handler employee working at time of inspection s. 32
- Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
- Maintain copies of valid food handler certificates from certified staff on site at all times
- Certificate or certification card must be dated within 5 years to be valid
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Required
2 infractions
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Ensure hand washing stations are kept adequately supplied with hot and cold running water
- Observed certified Food Handler employee working at time of inspection s. 32
- Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Required
2 infractions
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Ensure hand washing stations are kept adequately supplied with hot and cold running water
- Observed certified Food Handler employee working at time of inspection s. 32
- Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Required
7 infractions
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers
- The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
- The ventilation system requires thorough cleaning
- Manual dishwashing: Wash, rinse, sanitize technique s. 19
- Toxic/poisonous substances are stored separately from food s. 23
- Ensure all toxic/poisonous substances are used in a manner to prevent contamination of food and food contact surfaces
- Food that is intended to be held in a frozen state is kept in a frozen state until sold or prepared for use s. 28
- Ensure food that is intended to be held in a frozen state is kept in a frozen state until sold or prepared for use
- All food is protected from contamination and adulteration s. 26(1)
- Store all food off the floor
- Observed certified Food Handler employee working at time of inspection s. 32
- Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Complaint
1 infraction
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Thaw all potentially hazardous foods maintaining a temperature of 4°C (40°F) or less
- Provide an accurate, easily readable thermometer to measure the internal temperature of potentially hazardous foods
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Required
2 infractions
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
- Observed certified Food Handler employee working at time of inspection s. 32
- Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a