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HANTSPORT PIZZERIA & DELI

26 MAIN, HANTSPORT · Food Establishment

7 inspections

  1. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Clean dry storage area. Clean dairy fridge. Remove cardboard on shelf. Clean scoops and containers used in dry storage daily and as required. Obtain accurate and easily readable chef's thermometer. Provide beardnets for bearded foodhandler and ensure used. Keep handwash accessible (corrected).
  2. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Clean dry storage area. Clean dairy fridge. Remove cardboard on shelf. Clean scoops and containers used in dry storage daily and as required. Obtain accurate and easily readable chef's thermometer. Provide beardnets for bearded foodhandler and ensure used. Keep handwash accessible (corrected).
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Refrigerated prep. table still not holding <= 4C /40F in foods. Cease use of unit for any food storage (foods removed). Remove inaccurate thermometer and replace it (33(2)FSR) with accurate and easily readable thermometer. Have unit fully repaired or replaced and holding <= 4C /40F and work report available to inspector before any reuse. Work from other working refrigeration in the interim. Operator to manage issue. A proper, cleanable, durable, and properly designed cover that mounts and closes easily is also required.
  3. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Clean dry storage area. Clean dairy fridge. Remove cardboard on shelf. Clean scoops and containers used in dry storage daily and as required. Obtain accurate and easily readable chef's thermometer. Provide beardnets for bearded foodhandler and ensure used. Keep handwash accessible (corrected).
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Refrigerated prep. table not holding <= 4C /40F in foods. Food stored >4 hours must be discarded. All other foods must be relocated to other working refrigeration (completed). Have unit serviced / adjusted or replaced as necessary so working unit holding <= 4C / 40F before any reuse for any foods. A proper, cleanable, durable, and properly designed cover that mounts and closes easily is also required.
  4. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Clean dry storage area & dairy fridge. Remove cardboard on shelf. Clean scoops and containers used in dry storage daily and as required.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Pizza prep. table not holding <= 40F / 4C in foods. Meats & cheeses not held <= 4C for > 2 hours were discarded. Repair or replace unit.
  5. Inspection

    0 infractions

  6. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Correct / replace cold water tap at handwash sink so mixable hot / cold water provided. Clean dry storage area, milk fridge racks, and some soiled areas in storage fridges. Clean shelving over mixer and remove cardboard. Clean scoops and containers used in dry storage daily and as required. Post three compartment sink dishwashing procedure at 3 comp. sink (one was provided).
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Pizza pre. table not holding <= 40F / 4C in foods. Unit must be serviced / adjusted and holding <= 40 F in all areas before reuse. Relocate all foods to colder unit and provide accurate thermometer. Hot holding unit not holding >= 140 F / 60 C in food. Unit must be serviced / adjusted and holding >60C and have accurate thermometer provided. Discarded the product > 2 hours.
  7. Inspection

    3 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Keep handwashing sink accessible at all time. Post handwashing procedure sign at handwash. Correct function of cold water tap at handwash sink.
    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT MAINTAINED CLEANED & SANITIZED.
      • Clean all kitchen fridges and retail milk / pop fridges. Clean flour storage area and provide container for storage of open bags. Cease practice of storage of knives behind /between equipment. Acquire cleanable knife holder. Provide shatterproof bulb(s) designed for hot hold unit. Clean washroom light fixtures and replace bulbs /fix light to provide 330 Lux. Cover glass light tubes /replace with shielded / shatterproof.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Dairy fridge not holding <=4C. Have unit serviced adjusted and holding <= 4C before reuse.