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Mediterranean & Persian Kabab House

3 - 141 King Road, Richmond Hill, ON L4E 3L7 · Restaurant

8 inspections

  1. Compliance Inspection

    0 infractions

  2. Re-inspection

    5 infractions

    • Cold holding potentially hazardous food at an internal temperature of 4°C (40°F) and lower
      • Fail to store and maintain potentially hazardous food at an internal temperature 4°C (40°F) and lower
    • Food handler demonstrates proper food hygiene practices to prevent contamination
      • Fail to take reasonable precautions to ensure that food is not contaminated by hair
    • Manual dishwashing: wash, rinse, sanitize and water temperature
      • Fail to sanitize utensils using agent for which test reagent is readily available
    • Adequate protection against the entrance of pests
      • Fail to retain records of pest control measures taken for one year
      • Fail to retain records of pest control measures taken for one year
    • At least 1 certified food handler or supervisor on site during all hours of operation
      • Fail to ensure presence of certified food handler or supervisor during all hours of operation
      • Fail to ensure presence of certified food handler or supervisor during all hours of operation
  3. Compliance Inspection

    5 infractions

    • Cold holding potentially hazardous food at an internal temperature of 4°C (40°F) and lower
      • Fail to store and maintain potentially hazardous food at an internal temperature 4°C (40°F) and lower
    • Food handler demonstrates proper food hygiene practices to prevent contamination
      • Fail to take reasonable precautions to ensure that food is not contaminated by hair
    • Manual dishwashing: wash, rinse, sanitize and water temperature
      • Fail to sanitize utensils using agent for which test reagent is readily available
    • Adequate protection against the entrance of pests
      • Fail to retain records of pest control measures taken for one year
    • At least 1 certified food handler or supervisor on site during all hours of operation
      • Fail to ensure presence of certified food handler or supervisor during all hours of operation
  4. Compliance Inspection

    0 infractions

  5. Compliance Inspection

    6 infractions

    • Cold-holding: Equipment used for refrigeration contains accurate indicating thermometers
      • Fail to provide thermometer in refrigeration equipment
    • Hot-holding: Equipment used for hot-holding contains accurate indicating thermometers
      • Fail to provide thermometer in hot-holding equipment
    • Handwashing stations are adequately equipped and accessible
      • Fail to provide handwashing stations that are conveniently accessible by food handlers
      • Fail to use handwashing station for reasons other than its intended use
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
      • Fail to maintain ventilation system clean
    • Adequate protection against the entrance of pests
      • Fail to maintain records of pest control measures taken
    • At least 1 certified food handler or supervisor on site during all hours of operation
      • Fail to ensure presence of certified food handler or supervisor during all hours of operation
  6. Compliance Inspection

    1 infraction

    • General housekeeping satisfactory
      • Fail to ensure premises is maintained with floor that is tight, smooth, and non-absorbent where food is handled
  7. Compliance Inspection

    1 infraction

    • At least 1 certified food handler or supervisor on site during all hours of operation
      • Fail to ensure presence of certified food handler or supervisor during all hours of operation
  8. Compliance Inspection

    5 infractions

    • Cold holding potentially hazardous food at an internal temperature of 4°C (40°F) and lower
      • Fail to store and maintain potentially hazardous food at an internal temperature 4°C (40°F) and lower
    • Hot holding potentially hazardous food at an internal temperature of 60°C (140°F) and higher
      • Fail to store and maintain potentially hazardous food at an internal temperature at 60°C (140°F) and higher
    • Food handler demonstrates proper food hygiene practices to prevent contamination
      • Fail to ensure food handler in food premises washes hands as necessary to prevent contamination of food and/or food areas
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
      • Fail to maintain equipment in good repair
    • At least 1 certified food handler or supervisor on site during all hours of operation
      • Fail to ensure presence of certified food handler or supervisor during all hours of operation