GALITOS FLAME GRILLED CHICKEN
#109-545 HESPELER RD, CAMBRIDGE ON N1R 6J2 · Facility
4 inspections
- Compliance Inspection
2 infractions
- Either mechanical or manual dishwashing is provided
- Provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required
- Provide a 3-compartment sink of sufficient size
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Ensure hot water sanitizer is at 82°C or greater for at least 10 seconds
- Provide an easily readable thermometer for the dishwashing and sanitizing temperatures
- Either mechanical or manual dishwashing is provided
- Compliance Inspection
2 infractions
- Either mechanical or manual dishwashing is provided
- Provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- Remove all materials not associated with the daily operation of the premises (s.7)
- Either mechanical or manual dishwashing is provided
- Re-inspection
0 infractions
- Compliance Inspection
13 infractions
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- Cover all food in storage
- Store raw foods separate and below cooked / ready-to-eat foods
- Food is held at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
- Manual dishwashing: Wash, rinse, sanitize technique
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Preheat the hot holding unit to at least 60°C (140°F) before placing hot foods inside of the hot holding unit
- Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
- Store toxic/poisonous substances in compartment away from food or food working surfaces or utensils
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide paper towels in a dispenser at hand basin in food preparation area
- Provide soap in a dispenser at hand basin in the food preparation area
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure food contact equipment and utensils are free from cracks, crevices and open seams
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- Maintain and arrange appliances to permit a clean and sanitary condition
- Certified food handler present in the food service premise
- Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Ventilation system requires thorough cleaning
- Food handlers who come into contact with food/utensils do so in a sanitary manner
- Ensure food handlers wash hands as often as necessary
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
- Food protected from contamination or adulteration