Kung Po House Restaurant
32 Duke St, Renfrew ON K7V 3B9 · Restaurant
7 inspections
- Required
1 infraction
- Utensils other than multi-service articles shall be cleaned and sanitized as often as necessary to maintain them in a clean and sanitary condition
- Ensure utensils are cleaned and sanitized as often as is necessary to maintain them in a clean and sanitary condition.
- Utensils other than multi-service articles shall be cleaned and sanitized as often as necessary to maintain them in a clean and sanitary condition
- Required
1 infraction
- Utensils other than multi-service articles shall be cleaned and sanitized as often as necessary to maintain them in a clean and sanitary condition
- Ensure utensils are cleaned and sanitized as often as is necessary to maintain them in a clean and sanitary condition.
- Utensils other than multi-service articles shall be cleaned and sanitized as often as necessary to maintain them in a clean and sanitary condition
- Required
3 infractions
- Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams
- Ensure equipment and utensils are free from cracks, crevices and open seams.
- Multi-service articles shall be cleaned and sanitized after each use
- Utensils other than multi-service articles shall be cleaned and sanitized as often as necessary to maintain them in a clean and sanitary condition
- Ensure utensils are cleaned and sanitized as often as is necessary to maintain them in a clean and sanitary condition.
- Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams
- Required
3 infractions
- General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
- Remove any materials and equipment that is not relevant to daily food operations.
- Maintain storage areas in a clean and sanitary manner
- Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams
- Ensure equipment and utensils are corrosion-resistant and non-toxic.
- Ensure equipment and utensils are free from cracks, crevices and open seams.
- Utensils other than multi-service articles shall be cleaned and sanitized as often as necessary to maintain them in a clean and sanitary condition
- Ensure utensils are cleaned and sanitized as often as is necessary to maintain them in a clean and sanitary condition.
- General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
- Required
1 infraction
- Utensils other than multi-service articles shall be cleaned and sanitized as often as necessary to maintain them in a clean and sanitary condition
- Ensure utensils are cleaned and sanitized as often as is necessary to maintain them in a clean and sanitary condition.
- Utensils other than multi-service articles shall be cleaned and sanitized as often as necessary to maintain them in a clean and sanitary condition
- Required
1 infraction
- Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams
- Ensure equipment and utensils are free from cracks, crevices and open seams.
- Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams
- Required
3 infractions
- Equipment used for refrigeration or hot holding of potentially hazardous foods contains accurate and easily readable indicating thermometers
- Provide hot-holding units with accurate indicating thermometers that may be easily readable
- General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
- Maintain storage areas in a clean and sanitary manner
- Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams
- Ensure equipment and utensils are free from cracks, crevices and open seams.
- Equipment used for refrigeration or hot holding of potentially hazardous foods contains accurate and easily readable indicating thermometers