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Mad Munch

308 Wellington St, Sarnia ON N7T 1H5 · Restaurant

10 inspections

  1. Follow-up

    2 infractions

    • Sanitize test kit / thermometer is readily available for verifying dishwashing and sanitizing temperatures.
      • Fail to provide a sanitizing test kit to verify the concentration of the chemical agent being used.
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
      • Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
  2. Required

    6 infractions

    • Food is held at 4°C (40°F) or less.
      • Fail to maintain hazardous foods at 4°C (40°F) or colder.
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning.
      • Fail to maintain all surfaces as smooth, non-absorbent and easily cleanable.
    • Sanitize test kit / thermometer is readily available for verifying dishwashing and sanitizing temperatures.
      • Fail to provide a sanitizing test kit to verify the concentration of the chemical agent being used.
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
      • Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
    • Floors are clean and in good repair.
      • Fail to ensure premises is cleaned / swept to prevent food contamination.
    • General housekeeping is satisfactory.
      • Fail to maintain the premise in a clean and sanitary condition.
  3. Follow-up

    1 infraction

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning.
      • Fail to maintain all surfaces as smooth, non-absorbent and easily cleanable.
  4. Required

    5 infractions

    • Raw food products are separated from ready-to-eat food products during storage and handling.
      • Fail to handle / store raw hazardous foods separately or below ready-to-eat foods to prevent contamination.
    • Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
      • Fail to cover or enclose all food in a manner to prevent contamination.
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning.
      • Fail to maintain equipment as per its original design and construction.
    • Mechanical ventilation is operable where required.
      • Fail to ensure ventilation system is clean; grease accumulation was observed.
    • General housekeeping is satisfactory.
      • Fail to remove all materials that are not associated with the daily operation of the food premise.
  5. Required

    3 infractions

    • Proper storage of clean utensils/dishware (including multi-service and single-service utensils/dishware).
      • Fail to store utensils/dishware in a manner preventing contamination.
    • Floors are clean and in good repair.
      • Fail to ensure premises is cleaned / swept to prevent food contamination.
    • General housekeeping is satisfactory.
      • Fail to maintain the premise in a clean and sanitary condition.
      • Fail to remove all materials that are not associated with the daily operation of the food premise.
  6. Follow-up

    2 infractions

    • Food is held at 4°C (40°F) or less.
      • Fail to maintain hazardous foods at 4°C (40°F) or colder due to malfunctioning refrigeration unit.
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning.
      • Fail to maintain refrigerated space in a clean and sanitary manner.
  7. Required

    5 infractions

    • Food is held at 4°C (40°F) or less.
      • Fail to maintain hazardous foods at 4°C (40°F) or colder due to malfunctioning refrigeration unit.
    • Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
      • Fail to cover or enclose all food in a manner to prevent contamination.
      • Fail to store food off the floor to prevent contamination.
    • Proper storage of clean utensils/dishware (including multi-service and single-service utensils/dishware).
      • Fail to protect multi-service/single-service articles from contamination.
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning.
      • Fail to maintain refrigerated space in a clean and sanitary manner.
    • General housekeeping is satisfactory.
      • Fail to remove all materials that are not associated with the daily operation of the food premise.
  8. Required

    4 infractions

    • Food is held at 4°C (40°F) or less.
      • Fail to maintain hazardous foods at 4°C (40°F) or colder due to malfunctioning refrigeration unit.
    • Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
      • Fail to store food off the floor to prevent contamination.
    • Food contact surfaces properly designed, constructed, installed, maintained, and located (smooth, non-absorbent, cleanable, corrosion resistant, non-toxic and free from contamination).
      • Fail to store food dispensing scoop, or other approved food dispensing utensil, in a manner preventing contamination of the scoop, utensil, or food product being dispensed.
    • General housekeeping is satisfactory.
      • Fail to maintain the premise in a clean and sanitary condition.
  9. Follow-up

    5 infractions

    • Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
      • Fail to cover or enclose all food in a manner to prevent contamination.
    • Sanitize test kit / thermometer is readily available for verifying dishwashing and sanitizing temperatures.
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
      • Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
    • There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.
      • Fail to ensure premise is kept free of conditions that may lead to the harbouring or breeding of pests.
    • General housekeeping is satisfactory.
      • Fail to maintain the premise in a clean and sanitary condition.
  10. Required

    8 infractions

    • Hazardous food is hot held at a minimum temperature of 60°C (140°F) after cooking or rapid re-heating.
      • Fail to hot-hold hazardous foods at 60°C (140°F) or higher after cooking or rapid re-heating.
    • Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
      • Fail to cover or enclose all food in a manner to prevent contamination.
      • Fail to store food off the floor to prevent contamination.
    • Food contact surfaces properly designed, constructed, installed, maintained, and located (smooth, non-absorbent, cleanable, corrosion resistant, non-toxic and free from contamination).
      • Fail to ensure equipment / utensil(s) / dishware are free of cracks or open seams.
    • Sanitize test kit / thermometer is readily available for verifying dishwashing and sanitizing temperatures.
      • Fail to provide a sanitizing test kit to verify the concentration of the chemical agent being used.
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
      • Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
    • There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.
      • Signs of infestation were observed.
      • Fail to ensure premise is kept free of conditions that may lead to the harbouring or breeding of pests.
    • Walls are clean and in good repair.
      • Fail to ensure wall(s) of food-handling room are kept clean and in good repair.
    • General housekeeping is satisfactory.
      • Fail to maintain the premise in a clean and sanitary condition.
      • Fail to remove all materials that are not associated with the daily operation of the food premise.