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INDO-HAKKA CORNER

#14-324 Highland Road W, Kitchener ON N2M 5G2 · Facility

8 inspections

  1. Compliance Inspection

    2 infractions

    • Maintenance of sanitary facilities
      • Equip sanitary facility with liquid soap in a dispenser
      • Equip sanitary facility with single service towels or air dryer
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
  2. Compliance Inspection

    1 infraction

    • Certified food handler present in the food service premise
      • Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation
  3. Re-inspection

    3 infractions

    • Food protected from contamination or adulteration
    • Hand washing basin with supplies of soap and paper towels in dispensers
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
  4. Compliance Inspection

    6 infractions

    • Food protected from contamination or adulteration
    • Refrigeration and hot-holding equipment maintained
    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Hand washing basin with supplies of soap and paper towels in dispensers
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
  5. Re-inspection

    3 infractions

    • Testing reagent used to determine concentration of sanitizer
    • Certified food handler present in the food service premise
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
  6. Compliance Inspection

    10 infractions

    • Food protected from contamination or adulteration
    • Testing reagent used to determine concentration of sanitizer
    • Maintenance of sanitary facilities
    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Hand washing basin with supplies of soap and paper towels in dispensers
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
    • Certified food handler present in the food service premise
      • Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
    • Food handlers who come into contact with food/utensils do so in a sanitary manner
      • Ensure food handlers wash hands as often as necessary
    • Cloths and towels maintained in clean, good repair and not used for other purposes
  7. Re-inspection

    0 infractions

  8. Compliance Inspection

    5 infractions

    • Food is held at 4°C (40°F) or less
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
    • Maintenance of sanitary facilities
      • Maintain sanitary facility clean and in good repair
    • 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
      • Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
    • 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
      • Keep cloths clean, in good repair, and restricted to a single task
      • Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces