King Punjabi Restaurant LTD
6378 HWY 11, Black River Matheson ON P0K 1R0 · Restaurant
15 inspections
- Reinspection
0 infractions
- Required
3 infractions
- Constant supply of hot and cold potable water. [s. 7(3)]
- Fail to provide food premise with adequate potable water supply (493/17-7(3)(a)-465CRX)
- 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)
- 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)
- Fail to ensure equipment surface sanitized as necessary (493/17-22-55MIN)
- Constant supply of hot and cold potable water. [s. 7(3)]
- Required
2 infractions
- 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)]
- Fail to provide handwashing stations with adequate supplies (493/17-7(3)(c)-120MOD)
- 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)
- Fail to ensure equipment surface sanitized as necessary (493/17-22-55MIN)
- 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)]
- Required
0 infractions
- Required
1 infraction
- No food is handled or kept in the temperature range of 4°C-60°C (40°F-140°F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2), 32(1)(b)]
- Improvement required.
- No food is handled or kept in the temperature range of 4°C-60°C (40°F-140°F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2), 32(1)(b)]
- Reinspection
0 infractions
- Required
1 infraction
- All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
- Required
0 infractions
- Reinspection
0 infractions
- Required
1 infraction
- Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
- Required
4 infractions
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- Multiple infractions.
- Food premise not maintained with clean floors in food-handling room (493/17-7(1)(g)-55MIN)
- Food premise not maintained with clean walls in food-handling room (493/17-7(1)(g)-55MIN)
- Food premise not maintained with clean ceiling in food-handling room (493/17-7(1)(g)-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)]
- Fail to provide handwashing stations with adequate supplies (493/17-7(3)(c)-120MOD)
- Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
- Multiple infractions.
- Fail to ensure equipment surface cleaned as necessary (493/17-22-120MOD)
- Fail to ensure facility surface sanitized as necessary (493/17-22-55MIN)
- Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
- Operate food premise – fail to provide equipment for cleaning and sanitizing utensils as required (493/17-18-465CRX)
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- Reinspection
0 infractions
- Required
6 infractions
- Sufficient storage space provided for all aspects of food preparation, storage, maintenance, and service; racks & shelves are cleanable. [s. 7, 30, 31]
- All food is from approved sources. [s.29(1), 38, 47]
- Store ungraded eggs (493/17-47(1)-305MAJ)
- Serve ungraded eggs (493/17-47(1)-305MAJ)
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
- Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
- Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
- Improvement required.
- Required
0 infractions
- Required
0 infractions