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Nelasoru Take Out and Catering Inc.

21-2580 Shepard Ave Mississauga ON L5A 4E1 · Food Take Out

7 inspections

  1. Required

    3 infractions

    • Did operator keep potentially hazardous food out of the temperature danger zone, and provide adequately sized refrigeration and/or hot-holding equipment/space for the safe storage of such food? (Significant risk)
    • Did operator provide a supply of potable hot and cold running water under pressure?
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
  2. Follow-up

    3 infractions

    • Did operator keep potentially hazardous food out of the temperature danger zone, and provide adequately sized refrigeration and/or hot-holding equipment/space for the safe storage of such food? (Significant risk)
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
    • Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
  3. Required

    5 infractions

    • Did operator keep potentially hazardous food out of the temperature danger zone, and provide adequately sized refrigeration and/or hot-holding equipment/space for the safe storage of such food? (Significant risk)
    • Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
    • Did operator provide a supply of potable hot and cold running water under pressure?
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
    • Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
  4. Required

    2 infractions

    • Did operator properly maintain food contact surfaces?
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
  5. Required

    4 infractions

    • Did operator keep potentially hazardous food out of the temperature danger zone, and provide adequately sized refrigeration and/or hot-holding equipment/space for the safe storage of such food? (Significant risk)
    • Did operator properly wash and sanitize utensils?
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
    • Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
  6. Required

    3 infractions

    • Did operator store food to prevent contamination and/or adulteration? (Significant Risk)
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
    • Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
  7. Required

    0 infractions