NOW TEA
#106-280 Lester St, Waterloo ON N2L3W5 · Facility
4 inspections
- Compliance Inspection
3 infractions
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- Separate hand washing basin provided for food handlers
- Hand washing station must be used only for hand washing of employees
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Food protected from contamination or adulteration
- Compliance Inspection
3 infractions
- Testing reagent used to determine concentration of sanitizer
- Provide and use test reagent to determine concentration of sanitizer
- Separate hand washing basin provided for food handlers
- Hand washing station must be used only for hand washing of employees
- 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 cleaned and sanitized
- Testing reagent used to determine concentration of sanitizer
- Compliance Inspection
5 infractions
- Food is held at 4°C (40°F) or less
- Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- 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.
- Separate hand washing basin provided for food handlers
- Hand washing station must be used only for hand washing of employees
- 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
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Food is held at 4°C (40°F) or less
- Compliance Inspection
6 infractions
- Manual dishwashing: Wash, rinse, sanitize technique
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
- 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.
- Testing reagent used to determine concentration of sanitizer
- Provide and use test reagent to determine concentration of sanitizer
- Separate hand washing basin provided for food handlers
- Hand washing station must be used only for hand washing of employees
- 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
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
- Manual dishwashing: Wash, rinse, sanitize technique