Gill's Masala Restaurant
205 Duke St, Dryden ON P8N 1G9 · Food Premises Disclosure
13 inspections
- Follow-up
0 infractions
- Required
4 infractions
- Food is held at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Food Handler Training
- Ensure that at least one food handler or supervisor on the premise has completed food handler training during every hour in which the premise is operating
- Food premise does not have at least one food handler or supervisor that has completed food handler training on site
- Food protected from potential contamination and adulteration
- Ensure all food is protected from potential contamination and adulteration
- Cover all food in storage
- Displayed food must be enclosed in a manner to prevent contamination
- Sanitary maintenance and provision of required supplies in staff / public washroom facilities
- Sanitary facilities must be maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12 (Building Code) made under the Building Code Act, 1992
- Food is held at 4°C (40°F) or less
- Required
2 infractions
- Sanitary maintenance and provision of required supplies in staff / public washroom facilities
- Sanitary facilities must be maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12 (Building Code) made under the Building Code Act, 1992
- General housekeeping is satisfactory
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Sanitary maintenance and provision of required supplies in staff / public washroom facilities
- Required
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
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Food is held at 4°C (40°F) or less
- Required
2 infractions
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Wash water temperature must be maintained between 60°C (140°F) and 71°C (160°F) for high temperature or chemical sanitizer dishwashers
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C (75°F)
- General housekeeping is satisfactory
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Required
3 infractions
- Floors, walls, and ceilings clean and in good repair
- Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
- Lighting adequate for food preparation and cleaning
- Lights must be covered or have shatterproof bulbs
- Provide adequate lighting for food preparation and cleaning
- General housekeeping is satisfactory
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Floors, walls, and ceilings clean and in good repair
- Required
2 infractions
- 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
- Sanitary maintenance and provision of required supplies in staff / public washroom facilities
- Equip facility with a supply of toilet paper
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Follow-up
0 infractions
- Required
2 infractions
- Adequate number of handwashing stations conveniently located and kept adequately supplied
- Provide paper towels in a dispenser in close proximity to the handwashing station in the food preparation area
- General housekeeping is satisfactory
- Adequate number of handwashing stations conveniently located and kept adequately supplied
- Required
2 infractions
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Wash water temperature must be maintained between 60°C (140°F) and 71°C (160°F) for high temperature or chemical sanitizer dishwashers
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C (75°F)
- Sanitary maintenance and provision of required supplies in staff / public washroom facilities
- Equip facility with single-service towels or a hot air dryer
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Required
3 infractions
- Adequate number of handwashing stations conveniently located and kept adequately supplied
- Provide paper towels in a dispenser in close proximity to the handwashing station in the food preparation area
- Food Handler Training
- Ensure that at least one food handler or supervisor on the premise has completed food handler training during every hour in which the premise is operating
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Wash water temperature must be maintained between 60°C (140°F) and 71°C (160°F) for high temperature or chemical sanitizer dishwashers
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C (75°F)
- Adequate number of handwashing stations conveniently located and kept adequately supplied
- Required
1 infraction
- 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
- Food is held at 4°C (40°F) or less
- Required
2 infractions
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C (75°F)
- Required COVID-19 signage is posted at all entrances
- Fail to provide screening signage upon entry of the facility. Operator to ensure screening signage is provided upon entry of the facility.
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer