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MAGIC PIZZA

624 OBRIEN, WINDSOR · Food Establishment

6 inspections

  1. Inspection

    2 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWAHING FACILITIES.
      • Post handwashing procedure sign at dairy bar hand sink.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Cease use of cardboard on shelves whereas it is uncleanable. Dry ingredient bags once opened must go into tight covered food grade containers.
  2. Inspection

    2 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWAHING FACILITIES.
      • Provide paper towel dispensers and supplies at dairy bar & front handwash sinks. Post handwashing procedure sign at dairy bar hand sink.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Cease use of cardboard on shelves whereas it is uncleanable. Dry ingredient bags once opened must go into tight covered food grade containers.
  3. Inspection

    1 infraction

    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Remove unused bins & continue cutting of vegetation remaining outside.
  4. Inspection

    5 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Provide pump type / functional liquid soap dispensers at both kitchen handwashes to minimize hand contact. Refill single use paper towel dispenser in staff washroom (corrected during inspection).
    • 28(2) - OPERATOR FAILING TO HAVE MEMBER OF PERSONNEL WHO HAS SUCCESSFULLY COMPLETED FOOD HYGIENE TRAINING PROGRAM PRESENT WHILE OPERATOR IS ABSENT FROM FOOD ESTABLISHMENT.
      • Ensure 0ne certified foodhandler present at all times.
    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Remove unused bins and cur vegetation outside.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Hot holding unit not holding >60C in food was adjusted at time of inspection. Operator must monitor and manage issue.
    • 8(2) - OPERATOR FAILING TO POST PERMIT IN A CONSPICUOUS LOCATION IN FOOD ESTABLISHMENT.
      • Post valid permit for public viewing.
  5. Inspection

    1 infraction

    • 19(3) - INADEQUATE CONSTRUCTION / MAINTENANCE NOTED. A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
      • Correct lighting in facility to be >=540 Lux throughout kitchen / food areas.
  6. Inspection

    2 infractions

    • 33(1) - OPERATOR FAILING TO ENSURE TEMPERATURE OF FOOD IS CONTROLLED SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE. An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • Walk-in cooler not holding <=4C in foods must be serviced adjusted and verified holding <=4C in foods before reuse. Potentially hazardous foods must be relocated to other working refrigeration. Operator to manage issue. Operator must now monitor refrigeration temperatures at least twice daily and keep written logs with corrective actions available on-site for inspections.
    • 19(3) - INADEQUATE CONSTRUCTION / MAINTENANCE NOTED. A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
      • Correct lighting in facility to be >=540 Lux throughout kitchen / food areas.