KENNEDY'S RESTAURANT AND CATERING
#1750 ERB'S RD, ST. AGATHA ON N0B 2L0 · Facility
8 inspections
- Compliance Inspection
3 infractions
- Food is held at 4°C (40°F) or less
- Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
- 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
- Certified food handler present in the food service premise
- Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation
- Food is held at 4°C (40°F) or less
- Compliance Inspection
1 infraction
- 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
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Compliance Inspection
2 infractions
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Re-inspection
0 infractions
- Compliance Inspection
3 infractions
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure equipment, utensils and or multi-service articles are of sound and tight construction
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Compliance Inspection
4 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
- 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
- Re-inspection
0 infractions
- Compliance Inspection
3 infractions
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Provide an easily readable thermometer for the dishwashing and sanitizing temperatures
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Ensure floors 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
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer