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Mad About Desserts & Shakes

30 University Ave E Windsor ON N9A 2Y4 · Food Take Out

9 inspections

  1. Required Re-Inspection

    6 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
      • (b) Handwashing stations are NOT adequately supplied [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]
    • Manual dishwashing equipment and procedures are satisfactory
      • (b) Corrosion-resistant drainage racks are NOT provided [N]
      • (c) Proper wash, rinse, and sanitizing technique is NOT practiced [C]
    • Utensils and multi-service articles are cleaned and sanitized as required
      • (a) Multi-service articles are NOT cleaned and sanitized after each use [S]
      • (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]
  2. Required

    7 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
      • (b) Handwashing stations are NOT adequately supplied [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]
    • Manual dishwashing equipment and procedures are satisfactory
      • (c) Proper wash, rinse, and sanitizing technique is NOT practiced [C]
    • Utensils and multi-service articles are cleaned and sanitized as required
      • (a) Multi-service articles are NOT cleaned and sanitized after each use [S]
      • (b) Utensils other than multi service articles are NOT cleaned and sanitized as often as necessary [S]
    • 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
      • (a) Toxic and poisonous substances are NOT properly stored [C]
  3. Required

    0 infractions

  4. Complaint

    7 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]
    • All equipment, utensils, and multi-service articles are adequately constructed and maintained
      • (b) Article or equipment is NOT kept in good repair [S]
      • (d) Article or equipment is NOT suitable for their intended purpose [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]
    • All food is protected from contamination and adulteration
      • (a) Food is NOT protected from contamination and adulteration [C]
    • Every operator and food handler who comes in contact with food and or utensils does so in a proper manner
      • (g) Food handler is NOT refraining from any other conduct that could result in the contamination of food or food areas [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]
  5. Required

    4 infractions

    • General housekeeping is satisfactory
      • (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]
    • 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]
    • 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]
  6. Required

    0 infractions

  7. Required Re-Inspection

    0 infractions

  8. Required

    6 infractions

    • Separate handwash stations are provided with the required supplies
      • (b) Handwashing stations are NOT adequately supplied [S]
      • (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]
    • 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
      • (a) Multi-service articles are NOT cleaned and sanitized after each use [S]
  9. Pre-Operational/Consultation

    0 infractions