MAGIC WOK
421 LAHAVE, BRIDGEWATER · Food Establishment
7 inspections
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
1 infraction
- 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
- Ensure chlorine (bleach) sanitizer is prepared to a concentration of 100ppm. Purchase testing strips to verify the concentration of the sanitizer.
- 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
- Inspection
3 infractions
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- Replace the chipping/deteriorating food storage containers in the refrigerator near the stove. Ensure the refrigeration unit is thoroughly cleaned and sanitized.
- 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(b) allow adequate cleaning, sanitizing and maintenance.
- Remove the wooden chopping block from the premises. Replace other wooden cutting boards and surfaces with materials that are easily cleanable, smooth, and non-absorbent.
- 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
- Ensure chlorine (bleach) sanitizer is prepared to a concentration of 100ppm. Purchase testing strips to verify the concentration of the sanitizer.
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- Inspection
0 infractions
- Inspection
1 infraction
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- You must acquire color-coded food safe chopping boards for different food items.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Inspection
2 infractions
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- You must acquire color-coded food safe chopping boards for different food items.
- 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
- You must use proper cooling techniques (use shallow pans/ ice water bath/ cooling paddles). Cooling food using a table fan is not acceptable.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;