Mamma Maria's Ristorante
231 King St W, Chatham ON N7M 1E6 · Restaurant
32 inspections
- Follow-up
0 infractions
- Required
3 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Ensure ceilings are kept clean and in good repair
- All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
- Racks, shelves or pallets that are used to store food in a food premise must be designed to protect the food from contamination and must be readily cleanable S. 31
- Ensure racks shelves or pallets used to store food are designed to protect food from contamination and are readily cleanable
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Required
2 infractions
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
- Required
3 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Ensure ceilings are kept clean and in good repair
- General housekeeping is satisfactory s. 7(1)e, f
- Maintain the premises in a clean and sanitary condition
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Provide a hand washing station in a convenient location for access by food handlers
- Ensure hand washing stations are kept adequately supplied with hot and cold running water
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Required
2 infractions
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers
- All food is protected from contamination and adulteration s. 26(1)
- Ensure all food is protected from contamination and adulteration
- Store all food off the floor
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Required
1 infraction
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Required
2 infractions
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers
- Ensure hand washing stations are used only for employee hand washing
- Potentially hazardous food is not held at temperatures between 4°C(40°F) and 60°C(140°F) for the purpose of preparation, processing, and manufacturing for longer than 2 hours s. 27(2) a
- Ensure that potentially hazardous food is not held at temperatures between 4°C(40°F) and 60°C(140°F) for the purpose of preparation, processing, and manufacturing for longer than 2 hours
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Required
1 infraction
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Ensure ceilings are kept clean and in good repair
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Required
2 infractions
- Potentially hazardous foods being held hot are held at or above 60°C (140°F) after cooking/rapid reheating s. 27(1) b
- Ensure potentially hazardous foods are being held hot at or above 60°C (140°F) or above after cooking/rapid reheating
- All food is protected from contamination and adulteration s. 26(1)
- Ensure all food is protected from contamination and adulteration
- Potentially hazardous foods being held hot are held at or above 60°C (140°F) after cooking/rapid reheating s. 27(1) b
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Observed certified Food Handler employee working at time of inspection s. 32
- Maintain copies of valid food handler certificates from certified staff on site at all times
- Observed certified Food Handler employee working at time of inspection s. 32
- Required
0 infractions
- Required
1 infraction
- Certified Food Handler (employee or supervisor) present at time of inspection. s. 32
- Maintain copies of valid food handler certificates from certified staff on site at all times.
- Certified Food Handler (employee or supervisor) present at time of inspection. s. 32
- Required
0 infractions
- Required
2 infractions
- handwashing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Provide paper towels in a dispenser at hand basin in food preparation area
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Store food at least 15 cm off the floor to prevent contamination s.22 / 23
- handwashing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Required
4 infractions
- Thermometers used to verify food preparation and storage temperatures; s.33(14)
- Provide an easily readable, accurate indicating thermometer to check storage
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- All cans, containers or wrappings of hazardous foods must bear labels as per Regulations s.36
- Constant supply of potable hot and cold running water under pressure s.20(1)(a) / (b)
- Provide hot and cold running water in food preparation area
- Sanitize test kit / thermometer readily available for verifying dishwashing and sanitizing temperatures s.75(2)
- Ensure a sanitizing test kit is provided and used to verify the concentration of the chemical agent
- Thermometers used to verify food preparation and storage temperatures; s.33(14)
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
2 infractions
- Food contact surfaces properly designed, constructed, installed and maintained s.18 / 19
- Ensure equipment / utensil(s) / dishware are free of cracks or open seams
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Ensure refrigeration unit is maintained in good repair
- Food contact surfaces properly designed, constructed, installed and maintained s.18 / 19
- Follow-up
0 infractions
- Required
1 infraction
- Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
- Equip facility with hot and cold running water
- Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
- Required
0 infractions
- Follow-up
0 infractions
- Required
1 infraction
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Provide hot and cold running water in a basin for hand washing in food preparation area
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Required
2 infractions
- Separate hand washing basin provided for food handlers s.20(1)(c)
- Ensure hand wash basin is only used for handwashing
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Separate hand washing basin provided for food handlers s.20(1)(c)
- Follow-up
2 infractions
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Ensure refrigeration unit is maintained in good repair
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Ensure ceilings are kept clean and in good repair
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Required
3 infractions
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating s.33(2)(b)
- Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Ensure all surfaces are clean and maintained in good repair
- Ensure refrigeration unit is maintained in good repair
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Ensure ceilings are kept clean and in good repair
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating s.33(2)(b)
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Provide paper towels in a dispenser at hand basin in food preparation area
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)