Lagos Grill
433 Ouellette Ave Windsor ON N9A 4J2 · Food Take Out
18 inspections
- Required Re-Inspection
2 infractions
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- (b) Article or equipment is NOT kept in good repair [S]
- Mechanical dishwashing equipment is properly constructed, designed, and maintained
- (c) Sanitizing rinse is NOT maintained at appropriate chemical concentrations and/or contact time [C]
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- Required Re-Inspection
2 infractions
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- (b) Article or equipment is NOT kept in good repair [S]
- Mechanical dishwashing equipment is properly constructed, designed, and maintained
- (c) Sanitizing rinse is NOT maintained at appropriate chemical concentrations and/or contact time [C]
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- Required Re-Inspection
3 infractions
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- (b) Article or equipment is NOT kept in good repair [S]
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
- Mechanical dishwashing equipment is properly constructed, designed, and maintained
- (c) Sanitizing rinse is NOT maintained at appropriate chemical concentrations and/or contact time [C]
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- Required Re-Inspection
4 infractions
- General housekeeping is satisfactory
- (a) Premises is NOT kept free from materials and equipment not regularly used [N]
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- (b) Article or equipment is NOT kept in good repair [S]
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
- Mechanical dishwashing equipment is properly constructed, designed, and maintained
- (c) Sanitizing rinse is NOT maintained at appropriate chemical concentrations and/or contact time [C]
- General housekeeping is satisfactory
- Required Re-Inspection
2 infractions
- General housekeeping is satisfactory
- (c) Furniture, equipment and appliances are NOT constructed or arranged adequately to maintain the room or place in a clean and sanitary manner [N]
- Mechanical dishwashing equipment is properly constructed, designed, and maintained
- (c) Sanitizing rinse is NOT maintained at appropriate chemical concentrations and/or contact time [C]
- General housekeeping is satisfactory
- Required
8 infractions
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
- General housekeeping is satisfactory
- (a) Premises is NOT kept free from materials and equipment not regularly used [N]
- Separate handwash stations are provided with the required supplies
- (a) Adequate number of handwashing stations are NOT provided and/or situated for convenient access by food handlers [C]
- (b) Handwashing stations are NOT adequately supplied [S]
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- (b) Article or equipment is NOT kept in good repair [S]
- Single-service containers and articles are kept in a sanitary manner
- (a) Single-service containers and articles are NOT kept in a sanitary manner and place as to prevent contamination [C]
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
- All food is protected from contamination and adulteration
- (a) Food is NOT protected from contamination and adulteration [C]
- Mechanical dishwashing equipment is properly constructed, designed, and maintained
- (c) Sanitizing rinse is NOT maintained at appropriate chemical concentrations and/or contact time [C]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- Required Re-Inspection
0 infractions
- Required Re-Inspection
4 infractions
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
- General housekeeping is satisfactory
- (b) Premises is NOT maintained in a clean and sanitary condition so as to prevent contamination of food [C]
- (c) Furniture, equipment and appliances are NOT constructed or arranged adequately to maintain the room or place in a clean and sanitary manner [N]
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
- Adequate protection against pests is provided
- (c) Records of pest control measures are NOT maintained for at least a year [N]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- Required
8 infractions
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
- General housekeeping is satisfactory
- (b) Premises is NOT maintained in a clean and sanitary condition so as to prevent contamination of food [C]
- (c) Furniture, equipment and appliances are NOT constructed or arranged adequately to maintain the room or place in a clean and sanitary manner [N]
- Separate handwash stations are provided with the required supplies
- (c) Handwashing stations are NOT used for employee handwashing only [N]
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
- All food is protected from contamination and adulteration
- (a) Food is NOT protected from contamination and adulteration [C]
- Concentration of sanitizing agent is adequate
- (a) Chlorine solution used for sanitizing is NOT at 100 parts per million (test strips required to confirm) [S]
- Toxic and poisonous substances are properly labeled, stored, and used
- (b) Toxic and poisonous substances are NOT properly labelled [S]
- Adequate protection against pests is provided
- (c) Records of pest control measures are NOT maintained for at least a year [N]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- Required Re-Inspection
1 infraction
- Mechanical dishwashing equipment is properly constructed, designed, and maintained
- (a) Wash water is NOT sufficiently clean at all times or maintained between 60°Celsius (140°Fahrenheit) and 71°Celsius (160°Fahrenheit) [S]
- (c) Sanitizing rinse is NOT maintained at appropriate chemical concentrations and/or contact time [C]
- Mechanical dishwashing equipment is properly constructed, designed, and maintained
- Required
3 infractions
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
- Mechanical dishwashing equipment is properly constructed, designed, and maintained
- (a) Wash water is NOT sufficiently clean at all times or maintained between 60°Celsius (140°Fahrenheit) and 71°Celsius (160°Fahrenheit) [S]
- (c) Sanitizing rinse is NOT maintained at appropriate chemical concentrations and/or contact time [C]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- Required
1 infraction
- Premises is free from every condition that may be a health hazard
- (a) Immediate health hazard present at time of inspection - Premises is CLOSED [C]
- Premises is free from every condition that may be a health hazard
- Required
3 infractions
- Separate handwash stations are provided with the required supplies
- (c) Handwashing stations are NOT used for employee handwashing only [N]
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- (a) Article or equipment is NOT of sound and tight construction [S]
- (c) Article or equipment is NOT made of a material that can be readily cleaned and sanitized [S]
- Mechanical dishwashing equipment is properly constructed, designed, and maintained
- (c) Sanitizing rinse is NOT maintained at appropriate chemical concentrations and/or contact time [C]
- Separate handwash stations are provided with the required supplies
- Required Re-Inspection
2 infractions
- The ventilation system is adequately maintained
- (a) Ventilation system is NOT maintained to eliminate odours, fumes, vapours, smoke and excessive heat [S]
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
- The ventilation system is adequately maintained
- Required
8 infractions
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
- General housekeeping is satisfactory
- (a) Premises is NOT kept free from materials and equipment not regularly used [N]
- Separate handwash stations are provided with the required supplies
- (c) Handwashing stations are NOT used for employee handwashing only [N]
- The ventilation system is adequately maintained
- (a) Ventilation system is NOT maintained to eliminate odours, fumes, vapours, smoke and excessive heat [S]
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
- Cloths and towels used for cleaning, drying or polishing utensils are maintained in a satisfactory manner
- (b) Cloths and towels are NOT kept clean [S]
- At least one food handler or supervisor on-site has completed food handler training (If yes, please document certification provider and number)
- (a) At least one food handler or supervisor on the premises has NOT completed food handler training for every hour in which the premise is operating [N]
- Mechanical dishwashing equipment is properly constructed, designed, and maintained
- (c) Sanitizing rinse is NOT maintained at appropriate chemical concentrations and/or contact time [C]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- Required Re-Inspection
1 infraction
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- Required Re-Inspection
4 infractions
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
- The ventilation system is adequately maintained
- (a) Ventilation system is NOT maintained to eliminate odours, fumes, vapours, smoke and excessive heat [S]
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- (c) Article or equipment is NOT made of a material that can be readily cleaned and sanitized [S]
- (d) Article or equipment is NOT suitable for their intended purpose [S]
- (e) Racks, shelves or pallets used to store food are NOT designed to protect food from contamination and readily cleanable [N]
- Adequate protection against pests is provided
- (b) Adequate protection against the entrance of pests is NOT provided [S]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- Required
11 infractions
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
- General housekeeping is satisfactory
- (a) Premises is NOT kept free from materials and equipment not regularly used [N]
- (c) Furniture, equipment and appliances are NOT constructed or arranged adequately to maintain the room or place in a clean and sanitary manner [N]
- Separate handwash stations are provided with the required supplies
- (c) Handwashing stations are NOT used for employee handwashing only [N]
- The ventilation system is adequately maintained
- (a) Ventilation system is NOT maintained to eliminate odours, fumes, vapours, smoke and excessive heat [S]
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- (c) Article or equipment is NOT made of a material that can be readily cleaned and sanitized [S]
- (d) Article or equipment is NOT suitable for their intended purpose [S]
- (e) Racks, shelves or pallets used to store food are NOT designed to protect food from contamination and readily cleanable [N]
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
- Cloths and towels used for cleaning, drying or polishing utensils are maintained in a satisfactory manner
- (b) Cloths and towels are NOT kept clean [S]
- All food is protected from contamination and adulteration
- (a) Food is NOT protected from contamination and adulteration [C]
- Utensils and multi-service articles are cleaned and sanitized as required
- (b) Utensils other than multi service articles are NOT cleaned and sanitized as often as necessary [S]
- Toxic and poisonous substances are properly labeled, stored, and used
- (a) Toxic and poisonous substances are NOT properly stored [C]
- Adequate protection against pests is provided
- (b) Adequate protection against the entrance of pests is NOT provided [S]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises