High Lunch Restaurant
533 Dundas St, London ON N6B 1W4 · Restaurant
9 inspections
- Required
1 infraction
- Food is protected from contamination and adulteration
- Fail to protect food from contamination and adulteration
- Food is protected from contamination and adulteration
- Required
2 infractions
- Potentially hazardous food products are not between 4°C (40°F) and 60°C (140°F), except during periods of preparation, processing and manufacturing
- Fail to maintain potentially hazardous foods at a safe internal temperature
- Utensils are sanitized manually as required
- 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
- Potentially hazardous food products are not between 4°C (40°F) and 60°C (140°F), except during periods of preparation, processing and manufacturing
- Required
2 infractions
- Potentially hazardous food products are not between 4°C (40°F) and 60°C (140°F), except during periods of preparation, processing and manufacturing
- Fail to maintain potentially hazardous foods at a safe internal temperature
- Food is protected from contamination and adulteration
- Fail to protect food from contamination and adulteration
- Potentially hazardous food products are not between 4°C (40°F) and 60°C (140°F), except during periods of preparation, processing and manufacturing
- Required
2 infractions
- Food is protected from contamination and adulteration
- Fail to protect food from contamination and adulteration
- Fail to store and handle ice in a sanitary manner
- Food handler or supervisor present during operation has completed food handler training
- Food is protected from contamination and adulteration
- Required
2 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 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
- Potentially hazardous food is maintained at 4°C (40°F) or lower
- Required
0 infractions
- Follow-up
0 infractions
- Required
0 infractions
- Required
0 infractions