KACHIGUDA JUNCTION
#155 Highland Rd. E, Kitchener ON N2M 3W1 · Facility
8 inspections
- Compliance Inspection
3 infractions
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Ensure floors are kept clean and in good repair
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Food protected from contamination or adulteration
- Compliance Inspection
4 infractions
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- Store food off the floor to prevent contamination
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Preheat the hot holding unit to at least 60°C (140°F) before placing hot foods inside of the hot holding unit
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Ensure walls are kept 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
- Food protected from contamination or adulteration
- Re-inspection
1 infraction
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide hot and cold running water for hand washing in food preparation area
- Hand washing basin with supplies of soap and paper towels in dispensers
- Compliance Inspection
4 infractions
- Food is held at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide hot and cold running water under pressure
- 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
- Food is held at 4°C (40°F) or less
- Compliance Inspection
2 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
- 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
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Compliance Inspection
2 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Re-inspection
0 infractions
- Compliance Inspection
4 infractions
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- Separate hand washing basin provided for food handlers
- Ensure hand washing basin is unobstructed and accessible for hand washing
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure equipment, utensils and or multi-service articles in good repair
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Food handlers who come into contact with food/utensils do so in a sanitary manner
- Ensure food handlers wash hands as often as necessary
- Food protected from contamination or adulteration