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Pagoda Restaurant

8 Government Rd W, Kirkland Lake ON P2N 2E1 · Restaurant

25 inspections

  1. Reinspection

    0 infractions

  2. Required

    7 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
      • Improvement required.
      • Food premise not maintained with clean floors in food-handling room (493/17-7(1)(g)-55MIN)
    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
      • Handwashing stations not conveniently accessible by food handlers (493/17-7(3)(c)-120MOD)
      • Fail to maintain handwashing stations (493/17-7(3)(c)-55MIN)
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Improvement required.
      • Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
    • All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
      • Improvement recommended.
      • Fail to process food in manner safe to eat (493/17-26(2)-465CRX)
    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
      • Improvement required.
      • Fail to ensure equipment surface cleaned as necessary (493/17-22-120MOD)
      • Fail to ensure facility surface cleaned as necessary (493/17-22-55MIN)
      • Fail to ensure equipment surface sanitized as necessary (493/17-22-55MIN)
      • Fail to ensure facility surface sanitized as necessary (493/17-22-55MIN)
    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
      • Improvement required.
      • Operate food premise – mechanical equipment not maintained to maintain rinse water at 82°C (493/17-20(1)(a)(ii)(A)-120MOD)
      • Operate food premise – rinse water temperature thermometer not easily readable (493/17-20(1)(b)-55MIN)
    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
      • Improvement required.
      • Fail to ensure completion of food handling training by food handler or supervisor (493/17-32-305MAJ)
      • Fail to ensure presence of food handler or supervisor during all hours of operation (493/17-32-305MAJ)
  3. Required

    3 infractions

    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
      • Improvement recommended.
      • Handwashing stations not conveniently accessible by food handlers (493/17-7(3)(c)-120MOD)
      • Fail to maintain handwashing stations (493/17-7(3)(c)-55MIN)
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
  4. Required

    1 infraction

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
  5. Required

    0 infractions

  6. Required

    3 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
      • Food premise not maintained with tight floor surface where food handled (493/17-7(1)(c)(i)-55MIN)
    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
  7. Required

    0 infractions

  8. Required

    3 infractions

    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
    • No food is handled or kept in the temperature range of 4C-60C (40F-140F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2)] [s.32(1)(b)]
    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
  9. Required

    1 infraction

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
  10. Required

    0 infractions

  11. Required

    1 infraction

    • No food is handled or kept in the temperature range of 4C-60C (40F-140F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2)] [s.32(1)(b)]
  12. Required

    0 infractions

  13. Required

    4 infractions

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
    • All food handling room(s) maintained in clean and sanitary manner, free from clutter, and not used for sleeping. [s. 7(1)(b), (e), (f)]
    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
  14. Required

    1 infraction

    • Washrooms provided with hot/cold running water; handwash basins; paper towels, continuous cloth roller, or hot air blower, soap; garbage receptacle; and toilet paper.
  15. Required

    0 infractions

  16. Required

    0 infractions

  17. Required

    2 infractions

    • Food is thawed in an appropriate manner.
    • Handwash basin(s) are not obstructed and are provided in a convenient location in each food preparation area.
      • Use basin other than for hand washing of employees (20(2)/95)
      • Access to handwash basin is obstructed.
  18. Required

    2 infractions

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
      • Operator fail to ensure cover will prevent contamination or adulteration (59(c)(ii)/95)
    • Washrooms provided with hot/cold running water; handwash basins; paper towels, continuous cloth roller, or hot air blower, soap; garbage receptacle; and toilet paper.
      • Operate food premise - fail to equip facility with cloth roller towel, paper towels, single service towels or dryer (68(3)(e)/45)
  19. Required

    0 infractions

  20. Required

    0 infractions

  21. Required

    3 infractions

    • Operator washes hands at minimum required frequency using proper timing and technique.
    • 3-sink manual dishwashing provided with wash, rinse, sanitize technique.
    • Door(s) & window(s) screened or otherwise sealed to prevent entry.
  22. Required

    1 infraction

    • Food is thawed in an appropriate manner.
  23. Required

    1 infraction

    • Food contact surfaces/equipment maintained in smooth, non-absorbent manner is washed, rinsed, and sanitized after every use.
  24. Required

    3 infractions

    • Indicating thermometers present in clear and conspicuous location in all required units.
    • Door(s) & window(s) screened or otherwise sealed to prevent entry.
    • Handwash basin(s) are not obstructed and are provided in a convenient location in each food preparation area.
      • Use basin other than for hand washing of employees (20(2)/95)
  25. Required

    0 infractions