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Lakeview Restaurant - Restaurant

28 Broadway Avenue Wawa ON P0S 1K0 · Restaurant

5 inspections

  1. Required

    2 infractions

    • General housekeeping is sufficient to maintain the premise in a clean and sanitary condition [Sec. 7(1)]
      • The premises must be maintained in a clean and sanitary condition [Sec. 7(1)(a)(i)]
      • Daily housekeeping practices must be improved
    • Where food is prepared or handled on-site, there is at least one food handler or supervisor on the premises who has completed the food handler training at the time of inspection [Sec. 32]
      • A certified food handler must be on-site at all times of operation [Sec. 32]
      • For information on the Safe Food Handling training requirements contact your local APH office
  2. Required

    1 infraction

    • Adequate hand washing station(s) in all preparation / service areas, supplied with hot and cold running water, liquid soap and paper towels.
      • Single-service paper towels must be provided at the designated hand washing station [Sec. 1(1)]
      • Soap in a dispenser must be provided at the designated hand washing station [Sec. 1(1)]
  3. Required

    5 infractions

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer [Sec. 20(1)]
    • Adequate hand washing station(s) in all preparation / service areas, supplied with hot and cold running water, liquid soap and paper towels.
      • Single-service paper towels must be provided at the designated hand washing station [Sec. 1(1)]
      • Soap in a dispenser must be provided at the designated hand washing station [Sec. 1(1)]
    • Adequate protection against the entrance of insects, birds, rodents, and other pests [Sec. 13]
      • Food premise must be kept free from insects, rodents and other pests [Sec. 7(1)(a)(i)]
    • Food contact surfaces cleaned and sanitized after each use and as often as is necessary to maintain such surfaces in a sanitary condition [Sec. 22]
      • Wash, rinse and sanitize equipment / utensils after each use or as often as necessary [Sec. 22]
      • Sanitizing solution must be prepared as often as is necessary to maintain the required concentration
    • Hazardous food is held at 4°C (40°F) or less [Sec. 27(1)]
      • Ensure all hazardous foods are stored at 4°C (40°F) or less [Sec. 27(1)]
  4. Follow-up

    1 infraction

    • Mechanical ventilation operable and kept clean [Sec. 11]
      • Ventilation hood and/or filters require cleaning
  5. Required

    3 infractions

    • Floors, walls, and ceilings clean and in good repair [Sec. 7]
      • Cleaning is required around, under, and behind kitchen equipment, counters, and baseboards
    • Mechanical ventilation operable and kept clean [Sec. 11]
      • Ventilation hood and/or filters require cleaning
    • General housekeeping is sufficient to maintain the premise in a clean and sanitary condition [Sec. 7(1)]
      • The premises must be maintained in a clean and sanitary condition [Sec. 7(1)(a)(i)]
      • Daily housekeeping practices must be improved