MARCHE AGHAPY

Inspection summary

MARCHE AGHAPY has been inspected 2 times by Ville de Montréal since January 20, 2021. The most recent inspection, on July 28, 2022, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene and Food temperature control.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

• Handwashing and staff hygieneHigher risk

  Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

  Recorded once on July 28, 2022. For example: People who are in contact with the products or with the equipment and equipment themselves in contact with the products must wash their hands and forearms with hot water and liquid or powdered soap dispensed by a distributor, after using tobacco, having gone to the toilets, handling raw food, before starting work and whenever there is a risk of contamination for the products. In a room, area or vehicle used for the preparation of the products, the hands must be dried by individual towels which must be discarded after use, and in addition, no one can use tobacco.

• Food temperature controlHigher risk

  Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

  Recorded once on January 20, 2021. For example: The heat-alterable product with the exception of whole fresh fruit and vegetables must be cooled without delay and kept constantly at an internal and ambient temperature not exceeding 4C until it is delivered to the consumer, except for the time required for the application of a manufacturing process or treatment recognized in the food industry and requiring a higher temperature.

• Equipment and utensilsLower risk

  Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

  Recorded 2 times across 2 separate inspections, most recently on July 28, 2022. For example: Persons engaged in the preparation of products, washing or cleaning of equipment and equipment must: wear a clean cap or net that fully covers the hair; wear a clean beard cover that fully covers the beard.

About this data

These results come from Ville de Montréal, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

• View the official Ville de Montréal disclosure site
• See all inspected facilities in Montréal
• How to read an inspection report