Jay Bhavani Vadapav
1180 Simcoe St N, Oshawa ON L1G 4W8 · Food Safety Inspections
7 inspections
- Routine
4 infractions
- Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
- * Fail to provide adequate supplies (single-use towels, soap in a dispenser) for the hand washing basin in the food preparation area
- Operator to ensure hand washing basins are adequately supplied
- Minimum of 1 Certified Food Handler per hour of operation?
- * Fail to provide a minimum of 1 certified food handler per hour of operation
- Operator to ensure a minimum of 1 certified food handler is present during every hour of operation
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- * Fail to maintain all equipment/non-food contact surfaces as readily cleanable and non-absorbent
- Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
- Sanitary maintenance of and provision of required supplies in staff / public washroom facilities
- * Fail to keep washroom in good repair, clean and sanitary condition
- Operator to ensure the washroom facilities are maintained clean and in good repair
- Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
- Routine
1 infraction
- Sanitary maintenance of and provision of required supplies in staff / public washroom facilities
- * Fail to keep washroom in good repair, clean and sanitary condition
- Operator to ensure the washroom facilities are maintained clean and in good repair
- Sanitary maintenance of and provision of required supplies in staff / public washroom facilities
- Routine
4 infractions
- Minimum of 1 Certified Food Handler per hour of operation?
- * Fail to provide a minimum of 1 certified food handler per hour of operation
- Operator to ensure a minimum of 1 certified food handler is present during every hour of operation
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- * Fail to maintain all equipment/non-food contact surfaces are of sound and tight construction
- Operator to ensure that all equipment/non-food contact surfaces are readily cleanable/non-absorbent and of sound and tight construction.
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
- * Fail to ensure sanitizing solution contains the appropriate type of chemical solution and/or concentration/strength of sanitizer
- Operator to ensure sanitizing solution contain the appropriate type of chemical solution and/or concentration/strength for sanitizing
- Sanitary maintenance of and provision of required supplies in staff / public washroom facilities
- * Fail to keep washroom in good repair, clean and sanitary condition
- Operator to ensure the washroom facilities are maintained clean and in good repair
- Minimum of 1 Certified Food Handler per hour of operation?
- Routine
1 infraction
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
- Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- Routine
3 infractions
- Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
- * Fail to provide adequate supplies (single-use towels, soap in a dispenser) for the hand washing basin in the food preparation area
- Operator to ensure hand washing basins are adequately supplied
- Food protected from potential contamination and/or adulteration
- * Observed scoops/utensils not being stored in a sanitary manner to prevent contamination and/or adulteration
- Operator to ensure scoops/utensils are stored and maintained in a sanitary manner to prevent contamination and/or adulteration
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
- * Fail to ensure sanitizing solution contains the appropriate type of chemical solution and/or concentration/strength of sanitizer
- Operator to ensure sanitizing solution contain the appropriate type of chemical solution and/or concentration/strength for sanitizing
- Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
- Re-Inspection
0 infractions
- Routine
3 infractions
- Food protected from potential contamination and/or adulteration
- * Observed scoops/utensils not being stored in a sanitary manner to prevent contamination and/or adulteration
- Operator to ensure scoops/utensils are stored and maintained in a sanitary manner to prevent contamination and/or adulteration
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Hot water sanitizer must be at 82°C or greater for at least 10 seconds
- Operator to ensure the appropriate chemicals and/or temperatures are used for proper washing and sanitizing
- Operator to ensure mechanical dishwasher is maintained in good repair
- Sanitary maintenance of and provision of required supplies in staff / public washroom facilities
- * Fail to equip facility with a supply of soap or detergent
- Operator to ensure the washroom facilities are properly supplied with soap/detergent, single-service towels or hot air dryer, toilet paper and hot and cold running water
- Food protected from potential contamination and/or adulteration