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Old Station Wawa - Restaurant

1-208 Mission Road Wawa ON P0S 1K0 · Restaurant

4 inspections

  1. Required

    4 infractions

    • Equipment is of sound and tight construction, in good repair and easily cleaned and sanitized [Sec. 8(2)]
    • Adequate hand washing station(s) in all preparation / service areas, supplied with hot and cold running water, liquid soap and paper towels.
      • Hot and cold running water must be provided at the designated hand washing station [Sec. 1(1)]
    • Food contact surfaces cleaned and sanitized after each use and as often as is necessary to maintain such surfaces in a sanitary condition [Sec. 22]
      • Sanitizing solution must be prepared as often as is necessary to maintain the required concentration
    • Food protected from potential contamination and adulteration [Sec. 26(1)]
  2. Required

    3 infractions

    • Adequate hand washing station(s) in all preparation / service areas, supplied with hot and cold running water, liquid soap and paper towels.
      • Single-service paper towels must be provided at the designated hand washing station [Sec. 1(1)]
      • Soap in a dispenser must be provided at the designated hand washing station [Sec. 1(1)]
    • Proper manual dishwashing procedure followed (wash, rinse, sanitize) [Sec. 19]
      • Three-compartment sink dishwashing method: wash in first sink, rinse in second sink, sanitize in third sink [Sec. 18(2)(i)]
      • Provide sufficient detergent or chemicals for washing or sanitizing
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds [Sec. 19(b)]
    • Hazardous food is held at 4°C (40°F) or less [Sec. 27(1)]
      • Ensure all hazardous foods are stored at 4°C (40°F) or less [Sec. 27(1)]
  3. Required

    2 infractions

    • Proper manual dishwashing procedure followed (wash, rinse, sanitize) [Sec. 19]
    • Food contact surfaces cleaned and sanitized after each use and as often as is necessary to maintain such surfaces in a sanitary condition [Sec. 22]
      • Wash, rinse and sanitize equipment / utensils after each use or as often as necessary [Sec. 22]
      • Sanitizing solution must be prepared as often as is necessary to maintain the required concentration
  4. Required

    3 infractions

    • Hazardous food is held at 4°C (40°F) or less [Sec. 27(1)]
      • Ensure all hazardous foods are stored at 4°C (40°F) or less [Sec. 27(1)]
    • Mechanical ventilation operable and kept clean [Sec. 11]
      • Ventilation hood and/or filters require cleaning
    • Food contact surfaces cleaned and sanitized after each use and as often as is necessary to maintain such surfaces in a sanitary condition [Sec. 22]
      • Sanitizing solution must be prepared as often as is necessary to maintain the required concentration