Katsu Express
105 685 Richmond St, London ON N6A 5M1 · Restaurant
12 inspections
- Required
4 infractions
- Potentially hazardous food is maintained at 4°C (40°F) or lower
- Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
- Handwashing stations are maintained and adequately supplied
- Fail to maintain handwashing stations with adequate supplies
- Food is protected from contamination and adulteration
- Fail to protect food from contamination and adulteration
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Fail to maintain equipment, utensils and / or multi-service articles in a form and material that can be cleaned and sanitized
- Potentially hazardous food is maintained at 4°C (40°F) or lower
- Required
1 infraction
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Fail to clean and sanitize equipment and facilities surfaces as often as necessary
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Required
1 infraction
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Fail to clean and sanitize equipment and facilities surfaces as often as necessary
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Required
3 infractions
- Handwashing stations are maintained and adequately supplied
- Fail to provide adequate number of handwashing stations
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Fail to clean and sanitize equipment and facilities surfaces as often as necessary
- Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
- Fail to maintain walls clean and in good repair
- Handwashing stations are maintained and adequately supplied
- Required
1 infraction
- Handwashing stations are maintained and adequately supplied
- Fail to maintain handwashing stations
- Handwashing stations are maintained and adequately supplied
- Required
1 infraction
- Food is protected from contamination and adulteration
- Fail to protect food from contamination and adulteration
- Food is protected from contamination and adulteration
- Required
1 infraction
- Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
- Fail to maintain walls clean and in good repair
- Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
- Fail to maintain walls as readily cleanable
- Fail to maintain walls clean and in good repair
- Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
- Required
4 infractions
- Food is protected from contamination and adulteration
- Fail to protect food from contamination and adulteration
- Toxic or poisonous substances are stored and handled properly
- Fail to keep toxic / poisonous substances in a container bearing an identifying label
- Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
- Fail to provide easily readable thermometers that show wash and rinse temperatures
- Lighting adequate for food preparation and cleaning
- Fail to provide required lighting during all hours of operation
- Food is protected from contamination and adulteration
- Required
6 infractions
- Potentially hazardous food is maintained at 60°C (140°F) or higher
- Fail to maintain potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
- Food is protected from contamination and adulteration
- Fail to protect food from contamination and adulteration
- Fail to store and handle ice in a sanitary manner
- Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
- Fail to ensure that sanitizing rinse reaches 82°C (180°F) or greater for at least 10 seconds
- Fail to provide easily readable thermometers that show wash and rinse temperatures
- Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
- Fail to maintain ceilings clean and in good repair
- Ventilation is maintained to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
- Fail to maintain ventilation system
- Lighting adequate for food preparation and cleaning
- Fail to provide required lighting during all hours of operation
- Potentially hazardous food is maintained at 60°C (140°F) or higher