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Gourmet Bazaar

2 100 Belmont Dr, London ON N6J 3T4 · Food Take Out

8 inspections

  1. Required

    3 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
      • Fail to use food contact equipment and / or utensils that are free from cracks, crevices and open seams
    • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
      • Fail to maintain floors clean and in good repair
    • Records, receipts, certificates maintained as required
      • Fail to maintain records of pest control measures taken
  2. Follow-up

    0 infractions

  3. Follow-up

    3 infractions

    • Potentially hazardous food is maintained at 4°C (40°F) or lower
      • Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
    • Lighting adequate for food preparation and cleaning
      • Fail to provide required lighting during all hours of operation
    • Food premises is maintained free from conditions that may be a health hazard, adversely affect the sanitary operation of the premises, or adversely affect the wholesomeness of the food
      • Fail to maintain premises free from conditions that may be a health hazard
      • Fail to maintain premises free from conditions that may adversely affect the wholesomeness of the food
  4. Required

    4 infractions

    • Potentially hazardous food is maintained at 4°C (40°F) or lower
      • Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
    • Handwashing stations are maintained and adequately supplied
      • Fail to maintain handwashing stations with adequate supplies
      • Fail to use handwashing station only for handwashing of employees
    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles in a form and material that can be cleaned and sanitized
  5. Required

    1 infraction

    • Records, receipts, certificates maintained as required
      • Fail to maintain records of pest control measures taken
  6. Follow-up

    1 infraction

    • Potentially hazardous food is maintained at 4°C (40°F) or lower
      • Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
  7. Follow-up

    7 infractions

    • Potentially hazardous food is maintained at 4°C (40°F) or lower
      • Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
    • Food is processed in a manner that makes the food safe to eat
      • Fail to process food in a manner safe to eat
    • Handwashing stations are maintained and adequately supplied
      • Fail to provide adequate number of handwashing stations
    • Food premises obtained food from an inspected source
      • Fail to obtain food from inspected source where inspection is required
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
      • Fail to maintain equipment, utensils and / or multi-service articles in a form and material that can be cleaned and sanitized
    • Utensils are sanitized manually as required
      • Fail to sanitize utensils in clean water at a temperature of 77°C (171°F), or more, for at least 45 seconds
      • Fail to sanitize utensils in a clean chlorine solution of at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
      • Fail to sanitize utensils in a clean quaternary ammonium compound solution at 200 parts per million at 24°C (75°F) for at least 45 seconds
    • Food handler or supervisor present during operation has completed food handler training
      • Fail to ensure the presence of a food handler or supervisor, who has completed food handler training, during every hour of operation in a food service premises
      • Fail to ensure certified food handler supervising the preparation, processing, packaging, service or storage of food where hazardous food is prepared and when the food premises is operating at all times as per the local by-law
  8. Required

    6 infractions

    • Food is processed in a manner that makes the food safe to eat
    • Food premises obtained food from an inspected source
      • Fail to obtain food from inspected source where inspection is required
    • Either manual or mechanical dishwashing provided
      • Fail to provide an approved method of manual or mechanical dishwashing
      • Fail to provide a two-compartment sink, or two sinks, for cleaning and sanitizing utensils
    • Utensils are sanitized manually as required
      • Fail to sanitize utensils in clean water at a temperature of 77°C (171°F), or more, for at least 45 seconds
      • Fail to sanitize utensils in a clean chlorine solution of at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
      • Fail to sanitize utensils in a clean quaternary ammonium compound solution at 200 parts per million at 24°C (75°F) for at least 45 seconds
    • Records, receipts, certificates maintained as required
      • Fail to maintain records of pest control measures taken
      • Fail to retain records of pest control measures taken for one year
    • Food handler or supervisor present during operation has completed food handler training
      • Fail to ensure the presence of a food handler or supervisor, who has completed food handler training, during every hour of operation in a food service premises
      • Fail to ensure certified food handler supervising the preparation, processing, packaging, service or storage of food where hazardous food is prepared and when the food premises is operating at all times as per the local by-law