FIRESIDE DELI & FAMILY RESTAURANT
#800 OTTAWA ST S, KITCHENER ON N2E 3Z4 · Facility
8 inspections
- Re-inspection
0 infractions
- Compliance Inspection
5 infractions
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- Store food off the floor to prevent contamination
- Food is held at 4°C (40°F) or less
- Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Refrigeration and hot-holding equipment maintained
- Provide easily readable thermometer in refrigeration or hot-holding equipment
- Testing reagent used to determine concentration of sanitizer
- Provide and use test reagent to determine concentration of sanitizer
- 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 food contact equipment and utensils are free from cracks, crevices and open seams
- Food protected from contamination or adulteration
- Re-inspection
1 infraction
- Maintenance of sanitary facilities
- Equip sanitary facility with a supply of toilet paper
- Equip sanitary facility with single service towels or air dryer
- Maintenance of sanitary facilities
- Compliance Inspection
3 infractions
- Food is held at 4°C (40°F) or less
- Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Separate hand washing basin provided for food handlers
- Hand washing stations must be conveniently accessible by food handlers
- 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
- Food is held at 4°C (40°F) or less
- Compliance Inspection
1 infraction
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- Store food off the floor to prevent contamination
- Store and handle ice in a sanitary manner
- Food protected from contamination or adulteration
- Compliance Inspection
2 infractions
- Food is held at 4°C (40°F) or less
- Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Maintenance of sanitary facilities
- Equip sanitary facility with single service towels or air dryer
- Food is held at 4°C (40°F) or less
- Compliance Inspection
3 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- 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
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Compliance Inspection
5 infractions
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Testing reagent used to determine concentration of sanitizer
- Provide and use test reagent to determine concentration of sanitizer
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure equipment, utensils and or multi-service articles in good repair
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Food protected from contamination or adulteration