FRED'S PIZZA & CONVENIENCE
1331 KING, WINDSOR · Food Establishment
8 inspections
- Inspection
2 infractions
- 30 - OPERATOR FAILING TO ENSURE FOOD IS OBTAINED FROM SOURCE SUBJECT TO INSPECTION.
- One baked good type prepared in home was removed from sale during inspection.
- 47(1)(a) - OPERATOR FAILING TO ENSURE FOOD IN FOOD ESTABLISHMENT IS LABELLED & IDENTIFIED AS BEING FROM SOURCE SUBJECT TO INSPECTION & FAILING TO PROVIDE ADEQUATE FOOD SAFETY INFORMATION TO ENABLE PURCHASER TO HANDLE FOOD SAFELY.
- Baked goods must be fully labelled including processor information, product information, list of ingredients, nutritional facts table & declarable allergens. Do not accept or sell products unless approved source also provides full labelling on products.
- 30 - OPERATOR FAILING TO ENSURE FOOD IS OBTAINED FROM SOURCE SUBJECT TO INSPECTION.
- Inspection
0 infractions
- Inspection
1 infraction
- 82(1) - OPERATING FOOD ESTABLISHMENT WITHOUT A PERMIT.
- Operator to immediately renew Eating Establishment Permit before beginning operations. Obtain permit and post for public viewing
- 82(1) - OPERATING FOOD ESTABLISHMENT WITHOUT A PERMIT.
- Inspection
1 infraction
- 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED AND SANITIZED.
- Clean slicer after use. Provide beardnets for bearded workers and ensure used.
- 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED AND SANITIZED.
- Inspection
2 infractions
- 19(2)(a) - FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES.
- Refill liquid soap dispenser (corrected). Replace single use paper towel dispenser. Post acceptable handwashing procedure at hand sinks in washroom and prep. areas.
- 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED AND SANITIZED.
- Resolve wastewater pipe odor in basement. Clean slicer after use. Clean racks in walk-in cooler. Keep all food and packaging off of the floor >=6in. / 15cm. and stored properly. Provide beardnets for bearded workers and ensure used.
- 19(2)(a) - FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES.
- Inspection
1 infraction
- 33(1) - OPERATOR FAILING TO ENSURE TEMPERATURE OF FOOD IS CONTROLLED SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
- Small prep. fridge not holding <=4C in foods. Operator agreed to turn off unit and not use as fridge and only for dry storage
- 33(1) - OPERATOR FAILING TO ENSURE TEMPERATURE OF FOOD IS CONTROLLED SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
- Inspection
0 infractions
- Inspection
3 infractions
- 29(1) - OPERATOR FAILING TO HAVE MAINTENANCE, CLEANING & SANITATION PROGRAM TO CONTROL RISK OF CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS & OTHER FACILITIES.
An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Clean / sanitize public washroom. Clean / sanitize walk-in cooler. Fix ceiling over cook's fridge. Provide accurate thermometer in fridges and chef's thermometer. Provide drain plugs for wash sinks. .
- 33(1) - OPERATOR FAILING TO ENSURE TEMPERATURE OF FOOD IS CONTROLLED SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
- Small prep. fridge not holding <=4C in foods. PHF's held <=4 hours were relocated to other working refrigeration. cook's fridge not holding <=4C. PHF's to be relocated to other working refrigeration. Have units serviced / adjusted and holding <= 4C in foods before reuse.. Operator to mange issue.
- 34 - OPERATOR FAILING TO ENSURE THAT FOOD & FOOD INGREDIENTS ARE PROCESSED & STORED IN A MANNER THAT PREVENTS CONTAMINATION & ADULTERATION.
An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- All food & packaging must be stored >=6 in. /15cm. off the floor. Label / date prepared foods. Can opener must be cleaned daily.
- 29(1) - OPERATOR FAILING TO HAVE MAINTENANCE, CLEANING & SANITATION PROGRAM TO CONTROL RISK OF CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS & OTHER FACILITIES.
An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.