LOVELY ASIAN AND FILIPINO GOODS-HOME KITCHEN
#1208 Longfield Crt Cambridge, ON N3H 4W8 · Facility
6 inspections
- Compliance Inspection
1 infraction
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Preheat the hot holding unit to at least 60°C (140°F) before placing hot foods inside of the hot holding unit
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Compliance Inspection
0 infractions
- Re-inspection
0 infractions
- Compliance Inspection
11 infractions
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- Cover all food in storage
- Store food off the floor to prevent contamination
- Store and handle ice in a sanitary manner
- Store raw foods separate and below cooked / ready-to-eat foods
- Food processed in a safe manner
- Process food in a manner to ensure it is safe to eat
- Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours
- Cool hazardous food from 20°C (68°F) to 4°C (40°F) within 4 hours
- Cook pork (pork products) and ground meats (other than poultry) at 71°C (160°F) for 15 seconds
- Cook poultry (cut or ground) at 74°C (165°F) for 15 seconds
- Cook food mixtures containing poultry, egg, meat, fish or another hazardous food at 74°C (165°F) for 15 seconds
- Cook fish at 70°C (158°F) for 15 seconds
- Reheat food to original cooking temperature within 2 hours
- Ensure hazardous foods do not remain in the temperature range of 4C to 60C for more than 2 hours during handling, preparation or service
- Food is held at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Provide adequate refrigerated space for hazardous food storage
- Manual dishwashing: Wash, rinse, sanitize technique
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Preheat the hot holding unit to at least 60°C (140°F) before placing hot foods inside of the hot holding unit
- Frozen food storage and handling
- Food that is intended to be distributed, maintained, stored, transported, displayed, sold or offered for sale in a frozen state shall be kept in a frozen state until sold or prepared for use.
- Refrigeration and hot-holding equipment maintained
- Provide adequate refrigeration space for food storage (sections 7 and 30)
- Provide hot holding equipment space of sufficient size
- Provide easily readable thermometer in refrigeration or hot-holding equipment
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- Maintain and arrange furniture to permit a clean and sanitary condition
- Maintain and arrange equipment to permit a clean and sanitary condition
- Maintain and arrange appliances to permit a clean and sanitary condition
- Remove all materials not associated with the daily operation of the premises (s.7)
- Certified food handler present in the food service premise
- Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation
- Food protected from contamination or adulteration
- Compliance Inspection
0 infractions
- Compliance Inspection
0 infractions