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KAO FAMILY RESTAURANT

8986 COMMERCIAL, NEW MINAS · Food Establishment

4 inspections

  1. Inspection

    3 infractions

    • 28(1) - OPERATOR FAILING TO PROVIDE PROOF OF COMPLETION OF FOOD HYGIENE TRAINING PROGRAM.
      • Owner must renew food hygiene training course and ensure one person with it in kitchen at all times. Forward certificate to inspector.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Keep records for sanitizer concentration and temperature of dishwasher daily. Fix leak(s) of pipes at sink by dishwasher. Maintain water supply valves on during operations. Keep (refrigeration) temperature records at least twice daily. Fix door on refrigerated prep. table so it opens and closes properly.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE STORED, SERVED & DISPLAYED IN A MANNER THAT PREVENTS CONTAMINATION & ADULTERATION.
      • Cook must cease use of common use hand towel for hands. Use single use (paper) Foods in walk-in cooler must be labelled & dated. Clean all produce containers after each use (moldy). Discontinue practice of leaving foods out at room temperature.
  2. Inspection

    3 infractions

    • 28(1) - OPERATOR FAILING TO PROVIDE PROOF OF COMPLETION OF FOOD HYGIENE TRAINING PROGRAM.
      • Owner must renew food hygiene training course and ensure one person with it in kitchen at all times.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Correct door seal at back door to verminproof it and clean door. Correct sanitizer feed to dishwasher to meet minimum required by manufacturer (corrected during inspection). Obtain test strips and keep daily records. Fix leaking pipes at sink by dishwasher and keep valves on during operations. Maintain thermometer in fridges for PHF's & monitor and keep records at least twice daily. Repair / replace door and or hinges on staff washroom so it closes easily and fully latches. Fix door on refrigerated prep. table so it opens and closes properly. Remove linens for laundering after each use from walk-in cooler.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE STORED, SERVED & DISPLAYED IN A MANNER THAT PREVENTS CONTAMINATION & ADULTERATION.
      • Buffet must be > 140F / 60C before food is placed on them for hot holding. Cook must cease use of common use hand towel for hands. Clean behind & under cookline & equipment. Foods in walk-in cooler must be covered, labelled & dated. Clean all produce containers that are soiled and moldy. Clean walls and ceiling in kitchen. Clean paper towel dispenser.
  3. Inspection

    3 infractions

    • 28(1) - OPERATOR FAILING TO PROVIDE PROOF OF COMPLETION OF FOOD HYGIENE TRAINING PROGRAM.
      • Owner must renew food hygiene training course and ensure one person with it in kitchen at all times.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Correct door seal at back door to verminproof it and clean door. correct sanitizer feed to dishwasher that is too low to meet minimum required by manufacturer. Obtain test strips and keep daily records. Fix leaking pipes at sink by dishwasher and keep valves on during operations. Maintain thermometer in fridges for PHF's & monitor and keep records at least twice daily. Repair or replace bathroom fan in staff washroom and ensure ducted outside. Repair / replace door and or hinges on staff washroom so it closes easily and fully latches. Fix door on refrigerated prep. table so it opens and closes properly.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE STORED, SERVED & DISPLAYED IN A MANNER THAT PREVENTS CONTAMINATION & ADULTERATION.
      • Food suppliers must not leave food deliveries outside and unattended. Buffet must be > 140F / 60C before food is placed on them for hot holding. cook must cease use of common use hand towel for hands. Waitress handwash requires paper towel in dispenser (corrected). Remove cardboard from cookline. Clean behind & under cookline. All prepared foods in walk-in cooler must be covered, labelled & dated to ensure proper rotation of foods. A few raw items stored over "Ready To Eat" also to be relocated. Moldy cardboard boxes were discarded from walk-in cooler during inspection.
  4. Inspection

    4 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Cease use of common use hand towels. Refill paper towel dispenser at buffet handwash. Keep kitchen handwash accessible.
    • 19(3) - FAILING TO PROVIDE APPROPRIATE LIGHTING & PLUMBING CONSDIERED ACCEPTABLE BY THE MINISTER.
      • Correct leak behind ice machine & clean area. Fix hot water faucet at individual equipment wash sink. Maintain lights on for buffet times. Correct leaking drain pipes at dishwasher sprayer sink and flow diverter tap for faucet. Correct function of dishwasher to meet minimum manufacturers specifications. Manually sanitize until corrected. Provide / ensure temperature gauges for commercial dishwasher are provided and accurate.
    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT MAINTAINED, CLEANED & SANITIZED.
      • Clean all light switches. Remove cardboard on shelves in dry storage. Cease practice of placing used knives in holder. Clean knives after each use & holder. Remove carpet upstairs attic area storage and ensure smooth, easily washable surface provided. Store chemicals separate and below food. Correct condensate drain to properly function in walk-in freezer. Provide beardnets for kitchen workers with beards.
    • 33(2) - OPERATOR FAILING TO ENSURE REFRIGERATION EQUIPMENT HAS TEMPERATURE MEASURING DEVICE THAT IS ACCURATE AND IN GOOD REPAIR.
      • Provide / ensure accurate thermometers are in dairy fridge and under counter cooler.