Kaylob's Kafe
282 8th Avenue, Cochrane ON P0L 1C0 · Restaurant
16 inspections
- Reinspection
0 infractions
- Required
1 infraction
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
- Required
0 infractions
- Reinspection
0 infractions
- Reinspection
1 infraction
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- Improvement required.
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- Reinspection
3 infractions
- Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]
- Fail to provide required illumination during all hours of operation (493/17-10-55MIN)
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- Food premise not maintained with tight floor surface where food handled (493/17-7(1)(c)(i)-55MIN)
- Furniture, equipment, and/or appliances are all situated in a manner so as not to restrict thorough cleaning or prevent room from being maintained in a sanitary manner. [s. 9]
- Operate food premise – furniture not arranged to permit cleaning (493/17-9-55MIN)
- Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]
- Required
6 infractions
- Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]
- Fail to provide required illumination during all hours of operation (493/17-10-55MIN)
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- Food premise not maintained with tight floor surface where food handled (493/17-7(1)(c)(i)-55MIN)
- Furniture, equipment, and/or appliances are all situated in a manner so as not to restrict thorough cleaning or prevent room from being maintained in a sanitary manner. [s. 9]
- Operate food premise – equipment not arranged to permit cleaning (493/17-9-55MIN)
- A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
- Use handwashing station other than for handwashing of employees (493/17-7(4)-55MIN)
- Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
- Fail to provide thermometer in refrigeration equipment (493/17-30(b)-55MIN)
- At all times, there is at least one certified food handler present every hour of operation. [s.32]
- Fail to ensure presence of food handler or supervisor during all hours of operation (493/17-32-305MAJ)
- Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]
- Required
1 infraction
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Required
2 infractions
- Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
- Improvement required.
- At all times, there is at least one certified food handler present every hour of operation. [s.32]
- Improvement required.
- Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
- Reinspection
0 infractions
- Required
3 infractions
- Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]
- All operator(s) is/are clean, wash hands, reasonable precautions to ensure hair is suitably restrained, and wear clean garments when handling food and free from diseases. [s. 33]
- At all times, there is at least one certified food handler present every hour of operation. [s.32]
- Required
0 infractions
- Reinspection
0 infractions
- Required
2 infractions
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- Food premise not maintained with non-absorbent floor surface where utensils cleaned (493/17-7(1)(c)(i)-55MIN)
- At all times, there is at least one certified food handler present every hour of operation. [s.32]
- Fail to ensure completion of food handling training by food handler or supervisor (493/17-32-305MAJ)
- Fail to ensure presence of food handler or supervisor during all hours of operation (493/17-32-305MAJ)
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- Required
0 infractions
- Required
2 infractions
- Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
- Fail to ensure equipment surface cleaned as necessary (493/17-22-120MOD)
- At all times, there is at least one certified food handler present every hour of operation. [s.32]
- Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]