Filipino Flavourites
71 Madawaska St, Arnprior ON K7S 1S1 · Restaurant
5 inspections
- Required
1 infraction
- Food in a food premise that is liable under law to inspection must be obtained from a source that is subject to inspection
- Obtain food from a government inspected source.
- Maintain records of food products for one year from the purchase date.
- Food in a food premise that is liable under law to inspection must be obtained from a source that is subject to inspection
- Follow-up
1 infraction
- Food in a food premise that is liable under law to inspection must be obtained from a source that is subject to inspection
- Obtain food from a government inspected source.
- Maintain records of food products for one year from the purchase date.
- Food in a food premise that is liable under law to inspection must be obtained from a source that is subject to inspection
- Follow-up
0 infractions
- Follow-up
1 infraction
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
- Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
- Required
4 infractions
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 60°C (140°F) or higher
- Keep potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
- All food shall be protected from contamination and adulteration
- Adequate number of handwashing stations, situated for convenient access by food handlers with required supplies
- Provide hot and cold running water for hand washing in food preparation area.
- Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
- Ensure sanitizer is available and/or of sufficient concentration to sanitize as often as necessary to maintain food contact surfaces in a sanitary condition
- Ensure approved sanitizer is available in order to sanitize as often as necessary to maintain food contact surfaces in a sanitary condition
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 60°C (140°F) or higher