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MEHFILL INDIAN CUISINE

#693 Coronation Blvd, Cambridge ON N1R 3G5 · Facility

10 inspections

  1. Re-inspection

    0 infractions

  2. Compliance Inspection

    4 infractions

    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure floors are kept clean and in good repair
      • Ensure walls are kept clean and in good repair
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
    • Cloths and towels maintained in clean, good repair and not used for other purposes
      • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
      • Ensure wiping cloths are kept in a sanitizing solution when not in use
  3. Compliance Inspection

    3 infractions

    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
      • Cover all food in storage
    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure floors are kept clean and in good repair
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
  4. Re-inspection

    0 infractions

  5. Compliance Inspection

    2 infractions

    • Food protected from contamination or adulteration
    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  6. Compliance Inspection

    10 infractions

    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
    • Food is held at 4°C (40°F) or less
      • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
      • Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
    • Refrigeration and hot-holding equipment maintained
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure floors are kept clean and in good repair
    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide soap in a dispenser at hand basin in the food preparation area
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Ensure equipment, utensils and or multi-service articles in good repair
  7. Re-inspection

    2 infractions

    • Maintenance of sanitary facilities
    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure floors are kept clean and in good repair
  8. Compliance Inspection

    13 infractions

    • Food protected from contamination or adulteration
      • Ensure racks, shelves or pallets are clean and designed to protect against contamination
    • Food is held at 4°C (40°F) or less
      • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
      • Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
      • Preheat the hot holding unit to at least 60°C (140°F) before placing hot foods inside of the hot holding unit
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
      • Clean and sanitize multi-service articles after each use and as often as necessary
      • Clean and sanitize food contact surfaces or equipment as often as necessary
    • Refrigeration and hot-holding equipment maintained
      • Provide hot holding equipment space of sufficient size
      • Provide easily readable thermometer in refrigeration or hot-holding equipment
    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure ceilings are kept clean and in good repair
      • Ensure floors are kept clean and in good repair
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
      • Ensure walls are kept clean and in good repair
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
    • Maintenance of sanitary facilities
      • Maintain sanitary facility clean and in good repair
      • Equip sanitary facility with liquid soap in a dispenser
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
      • Maintain and arrange furniture to permit a clean and sanitary condition
      • Maintain and arrange equipment to permit a clean and sanitary condition
      • Maintain and arrange appliances to permit a clean and sanitary condition
      • Remove all materials not associated with the daily operation of the premises (s.7)
    • Certified food handler present in the food service premise
      • Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation
    • Food premise is protected against the entry and harbouring of pests
      • Contact licensed pest control operator for insect / rodent / pest treatment and control
    • Cloths and towels maintained in clean, good repair and not used for other purposes
      • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
      • Ensure wiping cloths are kept in a sanitizing solution when not in use
      • Keep cloths clean, in good repair, and restricted to a single task
  9. Re-inspection

    0 infractions

  10. Compliance Inspection

    5 infractions

    • Food processed in a safe manner
      • Process food in a manner to ensure it is safe to eat
      • Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours
      • Cool hazardous food from 20°C (68°F) to 4°C (40°F) within 4 hours
    • Food is held at 4°C (40°F) or less
      • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
      • Maintain and arrange equipment to permit a clean and sanitary condition
    • Cloths and towels maintained in clean, good repair and not used for other purposes
      • Ensure wiping cloths are kept in a sanitizing solution when not in use