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Howie's Wok 'N Go

B-80 Alice St Waterford ON N0E 1Y0 · Mobile Preparation Premises

8 inspections

  1. Required

    2 infractions

    • Food protected from contamination or adulteration (C)
      • Protect food from contamination and adulteration
      • Cover all food in storage
      • Store all food, including beverages, off the floor to prevent contamination
    • Food handlers who come into contact with food and utensils shall do so in a sanitary manner (C)
      • Ensure food handlers refrain from conduct that could result in contamination of food and food areas
  2. Follow-up

    0 infractions

  3. Follow-up

    1 infraction

    • Sanitizer test kits are available (NC)
      • Ensure a sanitizing test kit is provided for all sanitizing agents used within the food premise
      • Ensure sanitizing test kits are readily available where the sanitization takes place
  4. Required

    11 infractions

    • Single-service containers and articles are kept free from contamination (C)
      • Maintain single-service containers and articles in such a way that they are free from contamination
      • Store single-service containers and articles in a manner preventing contamination
    • Food premises provided with hot and cold potable water (C)
      • Provide hot and cold running water under pressure in areas where food is processed, prepared or manufactured, or where utensils are cleaned
    • Dedicated hand washing stations provided for food handlers (C)
      • Provide adequate number of hand washing stations
      • Ensure hand washing stations situated for convenient access by food handlers
      • Ensure hand washing stations are unobstructed and accessible for hand washing
      • Ensure hand washing stations are only used for the purpose of hand washing of employees
    • Manual dishwashing sinks are provided (C)
      • Provide a two-compartment sink of sufficient size for the cleaning and sanitizing of utensils
    • Food protected from contamination or adulteration (C)
      • Protect food from contamination and adulteration
      • Cover all food in storage
      • Store all food, including beverages, off the floor to prevent contamination
    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure walls are kept clean and in good repair
      • Ensure rooms where food is handled, processed, packaged, served, transported, manufactured, handled, sold, offered for sale and displayed are maintained in a sanitary condition
    • Equipment, utensils, multi-service articles and all surfaces are properly constructed and maintained in good condition (NC)
      • Ensure equipment, utensils and multi-service articles and food contact surfaces are made of a form and material that can be readily cleaned and sanitized
    • Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)
      • Clean and sanitize non-food contact surfaces as often as necessary to maintain them in a sanitary condition
      • Ensure storage racks, shelves and pallets are clean and free from dust and/or debris
      • Ensure cabinets are clean and free from dust and/or debris
      • Ensure light fixtures and covers are clean and free from dust and/or debris
      • Ensure that air vents are clean and free from dust and/or debris
    • Sanitizer test kits are available (NC)
      • Ensure a sanitizing test kit is provided for all sanitizing agents used within the food premise
    • Accurate thermometers are available on site (NC)
      • Provide an easy-to-read, accurate indicating thermometer to check food storage temperatures
      • Provide an easy-to-read, accurate probe thermometer to measure the internal temperature of hazardous and/or potentially hazardous foods
  5. Required

    4 infractions

    • Dedicated hand washing stations provided for food handlers (C)
      • Ensure hand washing stations are unobstructed and accessible for hand washing
      • Ensure hand washing stations are only used for the purpose of hand washing of employees
    • Food premises is protected against the entry and harbouring of pests (C)
      • Provide tightly sealed entrances and/or screened entrances to prevent the entry of insects, birds, rodents, and other pests
    • Manual dishwashing requirements are met (C)
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
      • Follow the two-compartment sink method: wash and rinse in first sink, sanitize in second sink
      • Ensure chlorine sanitizer is no less than 100 ppm at 24°C (75°F) or greater for at least 45 seconds
    • Food protected from contamination or adulteration (C)
      • Protect food from contamination and adulteration
      • Cover all food in storage
  6. Follow-up

    0 infractions

  7. Required

    3 infractions

    • Food premises provided with hot and cold potable water (C)
      • Provide hot and cold running water under pressure in areas where food is processed, prepared or manufactured, or where utensils are cleaned
      • Provide hot and cold running water under pressure at hand washing stations in food preparation area
    • Multi-service articles, utensils and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
      • Clean and sanitize food contact surfaces or equipment in between use or as often as necessary
      • Ensure sanitizing solution is available for use at all times while the premises is in operation
      • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as is necessary to maintain the required concentration of the solution
      • Ensure to change the sanitizing solution when visibly dirty to maintain required concentration of the solution
      • Maintain concentration of sanitizing solutions according to manufacturer's instructions
    • Pest control records are available on site (NC)
      • Ensure all pest control measures taken are recorded
      • Ensure all pest control records are retained on site for at least one year
      • Have records available for review by a medical officer of health or a public health inspector upon request
  8. Required

    1 infraction

    • Food premises is protected against the entry and harbouring of pests (C)
      • Provide tightly sealed entrances and/or screened entrances to prevent the entry of insects, birds, rodents, and other pests
      • Ensure all doors and service windows to the preparation area are screened to prevent the entry of insects, birds, rodents, and other pests
      • Ensure screened entrances are maintained in good condition and are kept closed when not in use