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Lakeshore Punjabi Bazaar

1302 Essex County Road 22 Belle River ON N0R 1A0 · Grocery Store/Supermarket

14 inspections

  1. Required Re-Inspection

    0 infractions

  2. Required

    4 infractions

    • All equipment, utensils, and multi-service articles are adequately constructed and maintained
      • (b) Article or equipment is NOT kept in good repair [S]
    • All equipment or utensils that come in direct contact with food are adequately maintained
      • (b) Equipment or utensils are NOT free from cracks, crevices and open seams [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]
    • Sanitary facilities provided and maintained as required
      • (d) Required supplies are NOT provided in sanitary facilities [N]
  3. Required Re-Inspection

    0 infractions

  4. Required

    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]
    • 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
      • (c) Article or equipment is NOT made of a material that can be readily cleaned and sanitized [S]
    • All food is protected from contamination and adulteration
      • (a) Food is NOT protected from contamination and adulteration [C]
  5. Required

    2 infractions

    • General housekeeping is satisfactory
      • (a) Premises is NOT kept free from materials and equipment not regularly used [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]
  6. Complaint

    2 infractions

    • General housekeeping is satisfactory
      • (a) Premises is NOT kept free from materials and equipment not regularly used [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]
  7. Required Re-Inspection

    0 infractions

  8. Required

    4 infractions

    • General housekeeping is satisfactory
      • (a) Premises is NOT kept free from materials and equipment not regularly used [N]
      • (b) Premises is NOT maintained in a clean and sanitary condition so as to prevent contamination of food [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]
    • Adequate storage space is provided for potentially hazardous food
      • (a) Adequate refrigeration space is NOT provided for the safe storage of potentially hazardous food [S]
    • Potentially hazardous foods are maintained at proper internal temperatures
      • (a) Internal temperatures of potentially hazardous foods are NOT maintained at 4°Celsius (40°Fahrenheit) or lower [C]
  9. Required Re-Inspection

    0 infractions

  10. Required Re-Inspection

    1 infraction

    • Accurate indicating thermometers are provided for equipment used for refrigeration or hot-holding of food
      • (a) Thermometers are NOT provided for temperature controlled equipment and easily read [N]
  11. Required

    3 infractions

    • 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]
    • Potentially hazardous foods are maintained at proper internal temperatures
      • (a) Internal temperatures of potentially hazardous foods are NOT maintained at 4°Celsius (40°Fahrenheit) or lower [C]
  12. Required

    1 infraction

    • All equipment or utensils that come in direct contact with food are adequately maintained
      • (b) Equipment or utensils are NOT free from cracks, crevices and open seams [S]
  13. Required Re-Inspection

    0 infractions

  14. Required

    1 infraction

    • Mechanical dishwashing equipment is properly constructed, designed, and maintained
      • (c) Sanitizing rinse is NOT maintained at appropriate chemical concentrations and/or contact time [C]
      • (d) Thermometers indicating wash and rinse temperatures are NOT provided and/or maintained [S]