Konstantino Pizzeria
3 350 Lacroix St, Chatham ON N7M 2W3 · Food Take Out
24 inspections
- Required
3 infractions
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers
- Premises is adequately protected against the entry and harbourage of pests s. 13
- Potentially hazardous foods being held hot are held at or above 60°C (140°F) after cooking/rapid reheating s. 27(1) b
- Ensure potentially hazardous foods are being held hot at or above 60°C (140°F) or above after cooking/rapid reheating
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Required
0 infractions
- Required
0 infractions
- Required
3 infractions
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers
- Sanitary facilities are kept sanitary, properly equipped, and in good repair s. 25
- Equip facilities with a method of hand drying that uses single-service towels in a dispenser or a hot air dryer
- All food handlers practice good personal hygiene s. 33(1)
- Food handlers must wash hands as often as necessary to prevent the contamination of food or food areas
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Required
2 infractions
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Premises is adequately protected against the entry and harbourage of pests s. 13
- Required
1 infraction
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Provide a hand washing station in a convenient location for access by food handlers
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Required
5 infractions
- General housekeeping is satisfactory s. 7(1)e, f
- Maintain the premises in a clean and sanitary condition
- Premises is adequately protected against the entry and harbourage of pests s. 13
- Ensure the premises is adequately protected against the entry of pests
- Manual dishwashing: Wash, rinse, sanitize technique s. 19
- Ensure manual dishwashing includes wash, rinse, and sanitize steps
- Provide sufficient detergent or chemicals for washing or sanitizing
- Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
- Ensure food contact surfaces and equipment are cleaned and sanitized as often as necessary to maintain them in a sanitary condition
- All food handlers practice good personal hygiene s. 33(1)
- Food handlers must wash hands as often as necessary to prevent the contamination of food or food areas
- General housekeeping is satisfactory s. 7(1)e, f
- Required
2 infractions
- Premises is adequately protected against the entry and harbourage of pests s. 13
- Ensure the premises is adequately protected against the entry of pests
- Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
- Ensure food contact surfaces and equipment are cleaned and sanitized as often as necessary to maintain them in a sanitary condition
- Premises is adequately protected against the entry and harbourage of pests s. 13
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Manual dishwashing: Wash, rinse, sanitize technique s. 19
- Ensure manual dishwashing includes wash, rinse, and sanitize steps
- Manual dishwashing: Wash, rinse, sanitize technique s. 19
- Required
1 infraction
- Observed certified Food Handler employee working at time of inspection s. 32
- Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
- Observed certified Food Handler employee working at time of inspection s. 32
- Follow-up
2 infractions
- All food handlers practice good personal hygiene s. 33(1)
- Food handlers must wash hands as often as necessary to prevent the contamination of food or food areas
- Observed certified Food Handler employee working at time of inspection s. 32
- Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
- All food handlers practice good personal hygiene s. 33(1)
- Required
7 infractions
- The premises is operated and maintained free from every condition that may be a health hazard s. 7(1)
- Sewage back-up observed within the premises
- General housekeeping is satisfactory s. 7(1)e, f
- Maintain the premises in a clean and sanitary condition
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers
- Manual dishwashing: Wash, rinse, sanitize technique s. 19
- Ensure manual dishwashing includes wash, rinse, and sanitize steps
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
- Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain 4°C (40°F) or less
- Thaw all potentially hazardous foods maintaining a temperature of 4°C (40°F) or less
- All food handlers practice good personal hygiene s. 33(1)
- Food handlers must wash hands as often as necessary to prevent the contamination of food or food areas
- Observed certified Food Handler employee working at time of inspection s. 32
- Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
- The premises is operated and maintained free from every condition that may be a health hazard s. 7(1)
- Required
2 infractions
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers
- Observed certified Food Handler employee working at time of inspection s. 32
- Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
- Maintain copies of valid food handler certificates from certified staff on site at all times
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Required
2 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Observed certified Food Handler employee working at time of inspection s. 32
- Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
- Required
1 infraction
- All food is protected from contamination and adulteration. s. 26(1)
- Ensure all food is protected from contamination and adulteration.
- All food is protected from contamination and adulteration. s. 26(1)
- Required
0 infractions
- Required
2 infractions
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers. s. 7(3)c, 7(4).
- Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers.
- Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition. s. 16, 21, 22.
- Ensure food contact surfaces and equipment are cleaned and sanitized as often as necessary to maintain them in a sanitary condition.
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers. s. 7(3)c, 7(4).
- Required
5 infractions
- Separate hand washing basin provided for food handlers s.20(1)(c)
- Provide handwashing basin in a convenient location in the food preparation area
- handwashing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Provide paper towels in a dispenser at hand basin in food preparation area
- Provide soap in a dispenser at hand basin in the food preparation area
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Ensure all food is protected from potential contamination and adulteration
- Store food at least 15 cm off the floor to prevent contamination s.22 / 23
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
- Ensure a chlorine solution of at least 200 ppm is used to sanitize large utensils / equipment / counters
- Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
- Equip facility with paper towels in a dispenser / hot air dryer / continuous cloth roller
- Separate hand washing basin provided for food handlers s.20(1)(c)
- Follow-up
0 infractions
- Required
3 infractions
- Thermometers used to verify food preparation and storage temperatures; s.33(14)
- Provide an easily readable, accurate indicating thermometer to check storage
- handwashing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Ensure all food is protected from potential contamination and adulteration
- Thermometers used to verify food preparation and storage temperatures; s.33(14)
- Required
3 infractions
- handwashing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Provide paper towels in a dispenser at hand basin in food preparation area
- Provide soap in a dispenser at hand basin in the food preparation area
- Proper storage of clean utensils (including single service utensils) s.81
- Protect single-service utensils from contamination
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
- Ensure a chlorine solution of at least 200 ppm is used to sanitize large utensils / equipment / counters
- handwashing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Required
3 infractions
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating s.33(2)(b)
- Ensure hot holding unit is pre-heated prior to adding hot food
- Hot holding units are not to be used for cooking or re-heating
- Separate hand washing basin provided for food handlers s.20(1)(c)
- Provide hand washing basin in a convenient location in the food preparation area
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Store food at least 15 cm off the floor to prevent contamination s.22 / 23
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating s.33(2)(b)