LE MANDARIN

7373 Boul. Langelier, Local C-8, St-Léonard, Québec, St-Léonard · Restaurant

6 inspections

1. InspectionMay 15, 2017

   1 infraction

   • The places, vehicles, equipment, materials and utensils used in preparation for packaging, storage, transport, labelling and service of products, as well as other sanitary facilities and premises, shall be clean.
2. InspectionSep 19, 2016

   1 infraction

   • The places, vehicles, equipment, materials and utensils used in preparation for packaging, storage, transport, labelling and service of products, as well as other sanitary facilities and premises, shall be clean.
3. InspectionMay 31, 2016

   2 infractions

   • The heat-alterable product with the exception of whole fresh fruit and vegetables must be cooled without delay and kept constantly at an internal and ambient temperature not exceeding 4C until it is delivered to the consumer, except for the time required for the application of a manufacturing process or treatment recognized in the food industry and requiring a higher temperature.
   • The surfaces of equipment, equipment, utensils and containers which come into direct contact with the products, except for whole fresh fruit and vegetables which are not the subject of preparation, must be made of a material: 1° which cannot be corroded; resistant to washing, cleaning or disinfection; 3° non-toxic and not in state or in putrefaction; 4° non-absorbent and waterproof; 5° unalterable by the products and manufactured so as not to alter the products. These surfaces shall be free of detachable particles, ash or cracks.
4. InspectionApr 11, 2016

   1 infraction

   • The places, vehicles, equipment, materials and utensils used in preparation for packaging, storage, transport, labelling and service of products, as well as other sanitary facilities and premises, shall be clean.
5. InspectionAug 5, 2011

   2 infractions

   • The heat-alterable product with the exception of whole fresh fruit and vegetables must be cooled without delay and kept constantly at an internal and ambient temperature not exceeding 4C until it is delivered to the consumer, except for the time required for the application of a manufacturing process or treatment recognized in the food industry and requiring a higher temperature.
   • The places, vehicles, equipment, materials and utensils used in preparation for packaging, storage, transport, labelling and service of products, as well as other sanitary facilities and premises, shall be clean.
6. InspectionFeb 8, 2011

   1 infraction

   • The heat-alterable product with the exception of whole fresh fruit and vegetables must be cooled without delay and kept constantly at an internal and ambient temperature not exceeding 4C until it is delivered to the consumer, except for the time required for the application of a manufacturing process or treatment recognized in the food industry and requiring a higher temperature.