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Kish's Roti & Doubles

A2-5019 Spectrum Way Mississauga ON L4W 0E3 · Restaurant

7 inspections

  1. Required

    1 infraction

    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
  2. Required

    3 infractions

    • Did the operator process food in a manner that makes it safe to eat? (Significant risk)
    • Did operator provide a test reagent to determine the concentration of sanitizer?
    • Did operator use good housekeeping practices ?
  3. Required

    5 infractions

    • Did operator properly maintain food contact surfaces?
    • Did operator provide a mechanical dishwasher or, two or three compartment sinks of sufficient size and drainage racks for washing, sanitizing and draining utensils?
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
    • Did operator use good housekeeping practices ?
    • Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
  4. Required

    4 infractions

    • Did operator keep potentially hazardous food out of the temperature danger zone, and provide adequately sized refrigeration and/or hot-holding equipment/space for the safe storage of such food? (Significant risk)
    • Did operator properly wash and sanitize utensils?
    • Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
    • Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
  5. Follow-up

    1 infraction

    • Did operator keep potentially hazardous food out of the temperature danger zone, and provide adequately sized refrigeration and/or hot-holding equipment/space for the safe storage of such food? (Significant risk)
  6. Complaint

    4 infractions

    • Did operator keep potentially hazardous food out of the temperature danger zone, and provide adequately sized refrigeration and/or hot-holding equipment/space for the safe storage of such food? (Critical Risk)
    • Did operator properly maintain food contact surfaces?
    • Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
    • Did operator provide the required supplies at each handwashing station?
  7. Required

    2 infractions

    • Did operator keep potentially hazardous food out of the temperature danger zone, and provide adequately sized refrigeration and/or hot-holding equipment/space for the safe storage of such food? (Significant risk)
    • Did operator store food to prevent contamination and/or adulteration? (Significant Risk)