Fork & Knife
1494 Wyandotte St W Windsor ON N9B 1H4 · Restaurant (Fast Food)
14 inspections
- Required Re-Inspection
0 infractions
- Required
5 infractions
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
- Adequate storage space is provided for potentially hazardous food
- (a) Adequate refrigeration space is NOT provided for the safe storage of potentially hazardous food [S]
- Accurate indicating thermometers are provided for equipment used for refrigeration or hot-holding of food
- (a) Thermometers are NOT provided for temperature controlled equipment and easily read [N]
- Potentially hazardous foods are maintained at proper internal temperatures
- (a) Internal temperatures of potentially hazardous foods are NOT maintained at 4°Celsius (40°Fahrenheit) or lower [C]
- Sanitary facilities provided and maintained as required
- (a) Sanitary facilities are NOT kept sanitary, properly equipped and in good repair at all times [N]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- Required
5 infractions
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
- All food is protected from contamination and adulteration
- (b) Food is NOT processed in a manner that makes food safe to eat [C]
- Potentially hazardous foods are maintained at proper internal temperatures
- (a) Internal temperatures of potentially hazardous foods are NOT maintained at 4°Celsius (40°Fahrenheit) or lower [C]
- Sanitary facilities provided and maintained as required
- (a) Sanitary facilities are NOT kept sanitary, properly equipped and in good repair at all times [N]
- Concentration of sanitizing agent is adequate
- (a) Chlorine solution used for sanitizing is NOT at 100 parts per million (test strips required to confirm) [S]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- Required
14 infractions
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
- General housekeeping is satisfactory
- (a) Premises is NOT kept free from materials and equipment not regularly used [N]
- Garbage and wastes are maintained in a satisfactory manner
- (a) Garbage and wastes (including liquid waste) are NOT collected and removed from the premises as often as necessary to maintain the premises in a sanitary condition [N]
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- (a) Article or equipment is NOT of sound and tight construction [S]
- (b) Article or equipment is NOT kept in good repair [S]
- (c) Article or equipment is NOT made of a material that can be readily cleaned and sanitized [S]
- All equipment or utensils that come in direct contact with food are adequately maintained
- Single-service containers and articles are kept in a sanitary manner
- (a) Single-service containers and articles are NOT kept in a sanitary manner and place as to prevent contamination [C]
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
- Cloths and towels used for cleaning, drying or polishing utensils are maintained in a satisfactory manner
- (b) Cloths and towels are NOT kept clean [S]
- (c) Cloths and towels are used for purposes other than cleaning, drying, or polishing utensils or cleaning food contact surfaces [S]
- Potentially hazardous foods are maintained at proper internal temperatures
- (a) Internal temperatures of potentially hazardous foods are NOT maintained at 4°Celsius (40°Fahrenheit) or lower [C]
- Every operator and food handler who comes in contact with food and or utensils does so in a proper manner
- (e) Food handler does NOT wash hands as often as necessary to prevent the contamination of food or food areas [C]
- Manual dishwashing equipment and procedures are satisfactory
- (c) Proper wash, rinse, and sanitizing technique is NOT practiced [C]
- Utensils and multi-service articles are cleaned and sanitized as required
- Concentration of sanitizing agent is adequate
- (a) Chlorine solution used for sanitizing is NOT at 100 parts per million (test strips required to confirm) [S]
- Adequate protection against pests is provided
- (a) Premises is NOT free from visible evidence of pest infestation [C]
- (b) Adequate protection against the entrance of pests is NOT provided [S]
- (c) Records of pest control measures are NOT maintained for at least a year [N]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- Required Re-Inspection
0 infractions
- Required
6 infractions
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- (b) Article or equipment is NOT kept in good repair [S]
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
- Accurate indicating thermometers are provided for equipment used for refrigeration or hot-holding of food
- (a) Thermometers are NOT provided for temperature controlled equipment and easily read [N]
- All food is protected from contamination and adulteration
- (a) Food is NOT protected from contamination and adulteration [C]
- Potentially hazardous foods are maintained at proper internal temperatures
- (a) Internal temperatures of potentially hazardous foods are NOT maintained at 4°Celsius (40°Fahrenheit) or lower [C]
- Sanitary facilities provided and maintained as required
- (d) Required supplies are NOT provided in sanitary facilities [N]
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- Complaint
2 infractions
- Garbage and wastes are maintained in a satisfactory manner
- (a) Garbage and wastes (including liquid waste) are NOT collected and removed from the premises as often as necessary to maintain the premises in a sanitary condition [N]
- Adequate protection against pests is provided
- (b) Adequate protection against the entrance of pests is NOT provided [S]
- Garbage and wastes are maintained in a satisfactory manner
- Required Re-Inspection
0 infractions
- Complaint
2 infractions
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- (a) Article or equipment is NOT of sound and tight construction [S]
- Every operator and food handler who comes in contact with food and or utensils does so in a proper manner
- (d) Food handler is NOT taking reasonable precautions to protect food from being contaminated by hair [N]
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- Required
2 infractions
- Potentially hazardous foods are maintained at proper internal temperatures
- (a) Internal temperatures of potentially hazardous foods are NOT maintained at 4°Celsius (40°Fahrenheit) or lower [C]
- Adequate protection against pests is provided
- (b) Adequate protection against the entrance of pests is NOT provided [S]
- Potentially hazardous foods are maintained at proper internal temperatures
- Required Re-Inspection
0 infractions
- Required
5 infractions
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
- Garbage and wastes are maintained in a satisfactory manner
- (a) Garbage and wastes (including liquid waste) are NOT collected and removed from the premises as often as necessary to maintain the premises in a sanitary condition [N]
- Sanitary facilities provided and maintained as required
- (a) Sanitary facilities are NOT kept sanitary, properly equipped and in good repair at all times [N]
- Concentration of sanitizing agent is adequate
- (a) Chlorine solution used for sanitizing is NOT at 100 parts per million (test strips required to confirm) [S]
- Adequate protection against pests is provided
- (b) Adequate protection against the entrance of pests is NOT provided [S]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- Required Re-Inspection
0 infractions
- Required
11 infractions
- Premises is free from every condition that may be a health hazard
- (a) Immediate health hazard present at time of inspection - Premises is CLOSED [C]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (c) The walls and ceilings are NOT readily cleanable, and/or maintained in a sanitary condition [N]
- (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
- General housekeeping is satisfactory
- (a) Premises is NOT kept free from materials and equipment not regularly used [N]
- (b) Premises is NOT maintained in a clean and sanitary condition so as to prevent contamination of food [C]
- Garbage and wastes are maintained in a satisfactory manner
- (a) Garbage and wastes (including liquid waste) are NOT collected and removed from the premises as often as necessary to maintain the premises in a sanitary condition [N]
- Single-service containers and articles are kept in a sanitary manner
- (a) Single-service containers and articles are NOT kept in a sanitary manner and place as to prevent contamination [C]
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
- All food is protected from contamination and adulteration
- (a) Food is NOT protected from contamination and adulteration [C]
- Sanitary facilities provided and maintained as required
- (a) Sanitary facilities are NOT kept sanitary, properly equipped and in good repair at all times [N]
- (d) Required supplies are NOT provided in sanitary facilities [N]
- Utensils and multi-service articles are cleaned and sanitized as required
- (b) Utensils other than multi service articles are NOT cleaned and sanitized as often as necessary [S]
- Toxic and poisonous substances are properly labeled, stored, and used
- (a) Toxic and poisonous substances are NOT properly stored [C]
- Adequate protection against pests is provided
- (a) Premises is NOT free from visible evidence of pest infestation [C]
- Premises is free from every condition that may be a health hazard