KHYBER AFGHAN GRILL
#2-3-383 Elgin St, Cambridge ON N1T 2G3 · Facility
8 inspections
- Compliance Inspection
7 infractions
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Maintenance of sanitary facilities
- Maintain sanitary facility clean and in good repair
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- 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
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Ventilation system requires thorough cleaning
- 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
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
- Compliance Inspection
0 infractions
- Compliance Inspection
2 infractions
- Testing reagent used to determine concentration of sanitizer
- Maintenance of sanitary facilities
- Maintain sanitary facility clean and in good repair
- Compliance Inspection
2 infractions
- Maintenance of sanitary facilities
- Testing reagent used to determine concentration of sanitizer
- Compliance Inspection
3 infractions
- Testing reagent used to determine concentration of sanitizer
- Provide and use test reagent to determine concentration of sanitizer
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide soap in a dispenser at hand basin in the food preparation area
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure food contact equipment and utensils are free from cracks, crevices and open seams
- Testing reagent used to determine concentration of sanitizer
- Compliance Inspection
7 infractions
- Food protected from contamination or adulteration
- Store raw foods separate and below cooked / ready-to-eat foods
- Food is held at 4°C (40°F) or less
- Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Clean and sanitize multi-service articles after each use and as often as necessary
- Single service containers and articles kept free from contamination
- Maintain single service containers and articles free from contamination
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide paper towels in a dispenser at hand basin in food preparation area
- 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
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
- Food protected from contamination or adulteration
- Re-inspection
6 infractions
- Either mechanical or manual dishwashing is provided
- Provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required
- Provide drainage racks that are corrosion-resistant
- Food protected from contamination or adulteration
- Store food off the floor to prevent contamination
- Store raw foods separate and below cooked / ready-to-eat foods
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Ensure floors are kept clean and in good repair
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide paper towels in a dispenser at hand basin in food preparation area
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Food handlers who come into contact with food/utensils do so in a sanitary manner
- Ensure food handlers wash hands as often as necessary
- Either mechanical or manual dishwashing is provided
- Compliance Inspection
13 infractions
- Either mechanical or manual dishwashing is provided
- Provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required
- Provide drainage racks that are corrosion-resistant
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- Store food off the floor to prevent contamination
- Handle raw foods separate from ready-to-eat foods, on separate preparation surfaces, and with separate utensils to prevent contamination
- Store raw foods separate and below cooked / ready-to-eat foods
- Manual dishwashing: Wash, rinse, sanitize technique
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
- Provide sufficient detergent or chemicals for washing or sanitizing
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Clean and sanitize multi-service articles after each use and as often as necessary
- Clean and sanitize food contact surfaces or equipment as often as necessary
- 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
- Maintenance of sanitary facilities
- Equip sanitary facility with single service towels or air dryer
- Testing reagent used to determine concentration of sanitizer
- Provide and use test reagent to determine concentration of sanitizer
- Single service containers and articles kept free from contamination
- Maintain single service containers and articles free from contamination
- Separate hand washing basin provided for food handlers
- Ensure hand washing basin is unobstructed and accessible for hand washing
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide paper towels in a dispenser at hand basin in food preparation area
- 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
- Ensure food contact equipment and utensils are corrosion-resistant and non-toxic
- Food premise is protected against the entry and harbouring of pests
- Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
- 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
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
- Either mechanical or manual dishwashing is provided