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MY BURGER

#2 DUKE ST E, KITCHENER ON N2H 1A3 · Facility

9 inspections

  1. Compliance Inspection

    3 infractions

    • Results of any inspection conducted by a public health inspector are posted in accordance with the inspector's request
      • Post Check It! We Inspect it. disclosure sign in a location visible by patrons.
    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure walls are kept clean and in good repair
    • Maintenance of sanitary facilities
      • Equip sanitary facility with single service towels or air dryer
  2. Compliance Inspection

    5 infractions

    • Refrigeration and hot-holding equipment maintained
      • Provide easily readable thermometer in refrigeration or hot-holding equipment
    • Separate hand washing basin provided for food handlers
      • Ensure hand washing basin is unobstructed and accessible for hand washing
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
      • Remove all materials not associated with the daily operation of the premises (s.7)
    • Food handlers who come into contact with food/utensils do so in a sanitary manner
      • Ensure food handlers wash hands as often as necessary
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
      • Ventilation system requires thorough cleaning
  3. Compliance Inspection

    2 infractions

    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
    • Maintenance of sanitary facilities
      • Equip sanitary facility with single service towels or air dryer
  4. Compliance Inspection

    4 infractions

    • Food protected from contamination or adulteration
      • Store food off the floor to prevent contamination
    • Maintenance of sanitary facilities
      • Equip sanitary facility with single service towels or air dryer
    • Separate hand washing basin provided for food handlers
      • Ensure hand washing basin is unobstructed and accessible for hand washing
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Ensure equipment, utensils and or multi-service articles are of sound and tight construction
  5. Re-inspection

    0 infractions

  6. Compliance Inspection

    5 infractions

    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
      • Store food off the floor to prevent contamination
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
      • Clean and sanitize food contact surfaces or equipment as often as necessary
    • Refrigeration and hot-holding equipment maintained
      • Provide easily readable thermometer in refrigeration or hot-holding equipment
    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
      • Collect and remove garbage and waste as necessary to maintain sanitary conditions
    • 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
      • Keep cloths clean, in good repair, and restricted to a single task
  7. Compliance Inspection

    4 infractions

    • Either mechanical or manual dishwashing is provided
      • Provide a 3-compartment sink of sufficient size
    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure floors are kept clean and in good repair
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
    • 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
  8. Re-inspection

    0 infractions

  9. Compliance Inspection

    3 infractions

    • Food protected from contamination or adulteration
      • Store raw foods separate and below cooked / ready-to-eat foods
    • All food product is supplied by an inspected facility (Federal, Provincial, or Municipal)
      • Maintain records of food purchased for one year
    • Cloths and towels maintained in clean, good repair and not used for other purposes
      • Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces