New Kowloon
A 66 Front St, Sioux Lookout ON P8T 1B1 · Food Premises Disclosure
Inspection summary
New Kowloon has been inspected once by Northwestern Health Unit, on January 29, 2020. The most recent inspection, on January 29, 2020, recorded 3 infractions.
No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination and Food temperature control.
What these findings mean
Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Protecting food from contaminationHigher risk
This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.
Recorded once on January 29, 2020. For example:
Food protected from potential contamination and adulteration
Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded once on January 29, 2020. For example:
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Building, plumbing and upkeepLower risk
Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.
Recorded once on January 29, 2020. For example:
Lighting adequate for food preparation and cleaning
About this data
These results come from Northwestern Health Unit, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.
1 inspection
- Required
3 infractions
- Food protected from potential contamination and adulteration
- Cover all food in storage
- Store foods in containers that can be readily cleaned and sanitized
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- NSF/ANSI Standard 3 - Wash water temperature must be maintained at 49°C (120°F) or above for chemical sanitizer dishwashers
- Lighting adequate for food preparation and cleaning
- Every area where food is intended to be processed, prepared or manufactured and where equipment or utensils are intended to be cleaned shall be equipped to provide illumination to a level of not less than 500 lx measured at the floor level.
- Food protected from potential contamination and adulteration
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