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Mekong Restaurant

289 Scott St, Fort Frances ON P9A 1G8 · Food Premises Disclosure

12 inspections

  1. Follow-up

    0 infractions

  2. Required

    1 infraction

    • 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 (75°F)
  3. Required

    1 infraction

    • 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
  4. Required

    1 infraction

    • 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 (75°F)
  5. Required

    3 infractions

    • Adequate number of handwashing stations conveniently located and kept adequately supplied
      • Provide a handwashing station in a convenient location in the food preparation area
    • 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 (75°F)
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • Chlorine sanitizer concentration must be at least 100 parts per million
  6. Required

    1 infraction

    • Adequate number of handwashing stations conveniently located and kept adequately supplied
  7. Required

    2 infractions

    • Adequate number of handwashing stations conveniently located and kept adequately supplied
      • Provide a handwashing station in a convenient location in the food preparation area
    • Handwashing stations used for the sole purpose of handwashing
  8. Required

    3 infractions

    • Adequate number of handwashing stations conveniently located and kept adequately supplied
      • Provide a handwashing station in a convenient location in the food preparation area
    • Handwashing stations used for the sole purpose of handwashing
    • 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 (75°F)
  9. Required

    2 infractions

    • Adequate number of handwashing stations conveniently located and kept adequately supplied
      • Provide a handwashing station in a convenient location in the food preparation area
    • Handwashing stations used for the sole purpose of handwashing
  10. Required

    3 infractions

    • Adequate number of handwashing stations conveniently located and kept adequately supplied
      • Provide a handwashing station in a convenient location in the food preparation area
    • Food protected from potential contamination and adulteration
      • Cover all food in storage
    • 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 (75°F)
  11. Required

    1 infraction

    • Adequate number of handwashing stations conveniently located and kept adequately supplied
      • Provide a handwashing station in a convenient location in the food preparation area
  12. Required

    1 infraction

    • Adequate number of handwashing stations conveniently located and kept adequately supplied
      • Provide a handwashing station in a convenient location in the food preparation area