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HERO TEA WATERLOO

#27-170 University Ave W, Waterloo ON N2L 3E9 · Facility

2 inspections

  1. Compliance Inspection

    9 infractions

    • The premises is operated and maintained free from potential/immediate health hazards
      • CLOSE FOOD PREMISES
      • Failed to operate and maintain premises free from every condition that may be a health hazard
      • Provide hot and cold running water under pressure where food is processed, prepared, manufactured or where utensils are cleaned
      • Maintain premise free from conditions that may, be a health hazard, adversely affecting the sanitary operation of the premises
    • Food protected from contamination or adulteration
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
      • Clean and sanitize multi-service articles after each use and as often as necessary
      • Clean and sanitize food contact surfaces or equipment as often as necessary
    • Maintenance of sanitary facilities
      • Equip sanitary facility with a constant supply of hot and cold running water
      • Equip sanitary facility with single service towels or air dryer
    • Separate hand washing basin provided for food handlers
      • Hand washing station must be used only for hand washing of employees
      • Provide hand washing basin in a convenient location in the food preparation area
      • Provide hand washing basin in food preparation area
      • Ensure hand washing basin is unobstructed and accessible for hand washing
      • Provide adequate number of hand washing stations
      • Hand washing stations must be conveniently accessible by food handlers
    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide hot and cold running water for hand washing in food preparation area
      • 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
      • Provide hot and cold running water under pressure
      • Maintain hand washing stations with adequate supplies
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
    • 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
  2. Re-inspection

    2 infractions

    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
      • Cover all food in storage
    • 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