New Orleans Pizza
33 Colborne St S. Simcoe ON N3Y 4H2 · Restaurant
5 inspections
- Required
4 infractions
- Food handlers who come into contact with food and utensils shall do so in a sanitary manner (C)
- Ensure food handlers are clean and practice good personal hygiene
- All hand washing stations supplied are adequately supplied (NC)
- Provide a mechanical hand dryer or single-service towels in a dispenser at hand washing stations in food preparation area
- Pest control records are available on site (NC)
- Ensure all pest control measures taken are recorded
- Ensure all pest control records are retained on-site for at least one year
- Have records available for review by a medical officer of health or a public health inspector upon request
- For food service premises, there is at least one food handler or supervisor on the premises who has completed food handler training (NC)
- Ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating
- Food handlers who come into contact with food and utensils shall do so in a sanitary manner (C)
- Required
5 infractions
- Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
- Maintain concentration of sanitizing solutions according to manufacturer's instructions
- Toxic or poisonous substances required for the maintenance of sanitary conditions within the food premises are stored and handled as prescribed in the regulation (C)
- Use toxic and/or poisonous substances in a manner which prevents contamination of food
- Potentially hazardous food is maintained at 4°C (40°F) or less (C)
- Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
- All hand washing stations supplied are adequately supplied (NC)
- Provide a mechanical hand dryer or single-service towels in a dispenser at hand washing stations in food preparation area
- For food service premises, there is at least one food handler or supervisor on the premises who has completed food handler training (NC)
- Ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating
- Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
- Follow-up
1 infraction
- For food service premises, there is at least one food handler or supervisor on the premises who has completed food handler training (NC)
- Ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating
- For food service premises, there is at least one food handler or supervisor on the premises who has completed food handler training (NC)
- Required
6 infractions
- Single-service containers and articles are kept free from contamination (C)
- Store single-service containers and articles in a manner preventing contamination
- Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
- Maintain concentration of sanitizing solutions according to manufacturer's instructions
- Food protected from contamination or adulteration (C)
- Store all food, including beverages, off the floor to prevent contamination
- Pest control records are available on site (NC)
- Ensure all pest control measures taken are recorded
- Ensure all pest control records are retained on-site for at least one year
- Have records available for review by a medical officer of health or a public health inspector upon request
- Sanitizer test kits are available (NC)
- Ensure a sanitizing test kit is provided for all sanitizing agents used within the food premise
- For food service premises, there is at least one food handler or supervisor on the premises who has completed food handler training (NC)
- Ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating
- Single-service containers and articles are kept free from contamination (C)
- Required
8 infractions
- Cloths and towels are maintained in clean, good repair and used for dedicated purposes only (C)
- Replace cloths and towels as often as necessary to keep in sanitary condition
- Manual dishwashing requirements are met (C)
- Follow the two-compartment sink method: wash and rinse in first sink, sanitize in second sink
- Ensure quaternary ammonium compound is no less than 200 ppm at 24°C (75°F) or greater for at least 45 seconds
- Food protected from contamination or adulteration (C)
- Protect food from contamination and adulteration
- Notice of intention to commence operation provided (NC)
- Provide owner name, contact information and location of food premise in notice
- Sanitizer test kits are available (NC)
- Ensure a sanitizing test kit is provided for all sanitizing agents used within the food premise
- Maintain sanitary facilities in a clean and sanitary manner, equipped with all necessary supplies (NC)
- Equip sanitary facility with single-service towels or an air dryer
- Accurate thermometers are available on site (NC)
- Provide an easy-to-read, accurate indicating thermometer to check food storage temperatures
- For food service premises, there is at least one food handler or supervisor on the premises who has completed food handler training (NC)
- Ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating
- Cloths and towels are maintained in clean, good repair and used for dedicated purposes only (C)