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Indian Frootland - Tandoori Grill - Ceremony

33 Farley Dr, Guelph ON N1L 0B7 · Restaurant

4 inspections

  1. Inspection

    0 infractions

  2. Inspection

    7 infractions

    • Food protected from contamination and adulteration
      • Food not protected from contamination or adulteration [subsection 26 (1)]
    • Hazardous food held at 4°C (40°F) or less
    • Food handling area maintained in sanitary condition, organized, and not used for sleeping
      • Food handling room not maintained in sanitary condition [clause 7 (1) (e)]
    • Floors, walls, and ceilings maintained in sanitary condition
      • Floors are not kept clean and/or in good repair [clause 7 (1) (g)]
      • Walls are not kept clean and/or in good repair [clause 7 (1) (d) (g)]
    • Furniture, shelving and equipment arranged and constructed to permit sanitary operation and maintenance
    • Manual dishwashing requirements are met
      • Utensils not sanitized in chlorine solution of 100 p.p.m. of available chlorine, at a temperature of 24°C or above, or for at least 45 seconds [clause 19 (b)]
    • Adequate cleaning and sanitizing of non-food contact surfaces
      • Equipment, or surfaces not cleaned, or sanitized as often as necessary (section 22)
  3. Inspection

    0 infractions

  4. Inspection

    8 infractions

    • Food protected from contamination and adulteration
      • Food not protected from contamination or adulteration [subsection 26 (1)]
    • Food handling area maintained in sanitary condition, organized, and not used for sleeping
      • Food handling room not maintained in sanitary condition [clause 7 (1) (e)]
    • Floors, walls, and ceilings maintained in sanitary condition
      • Floors are not kept clean and/or in good repair [clause 7 (1) (g)]
      • Walls are not kept clean and/or in good repair [clause 7 (1) (d) (g)]
      • Floors are not tight, smooth or non-absorbent where food is handled, utensils are washed, or where toilet fixtures are located [subclause 7 (1) (c) (i) (ii) (iii)]
    • Furniture, shelving and equipment arranged and constructed to permit sanitary operation and maintenance
      • Racks, shelves or pallets not of readily cleanable design (section 31)
    • Manual dishwashing requirements are met
    • Adequate cleaning and sanitizing of food contact surfaces
      • Equipment, or surfaces not cleaned, or sanitized as often as necessary (section 22)
    • Adequate cleaning and sanitizing of non-food contact surfaces
      • Equipment, or surfaces not cleaned, or sanitized as often as necessary (section 22)
    • Sanitary facilities adequately equipped with supplies and maintained in sanitary condition
      • Sanitary facility not kept sanitary, properly equipped, or in good repair [subsection 25 (2)]