Palm & Pine Indian Restaurant
1-4045 Seminole Street Windsor ON N8Y 4W4 · Restaurant (Full Service)
12 inspections
- Required
0 infractions
- Required Re-Inspection
0 infractions
- Required
4 infractions
- The premises is supplied with adequate potable hot and cold running water
- (b) Hot and cold running water under pressure is NOT supplied in all required areas [S]
- The ventilation system is adequately maintained
- (a) Ventilation system is NOT maintained to eliminate odours, fumes, vapours, smoke and excessive heat [S]
- Single-service containers and articles are kept in a sanitary manner
- (a) Single-service containers and articles are NOT kept in a sanitary manner and place as to prevent contamination [C]
- All food is protected from contamination and adulteration
- (a) Food is NOT protected from contamination and adulteration [C]
- The premises is supplied with adequate potable hot and cold running water
- Required Re-Inspection
0 infractions
- Required
1 infraction
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- Required Re-Inspection
0 infractions
- Required
5 infractions
- Results of inspections are posted in accordance with the inspector's request
- (a) Results of inspections are NOT posted in accordance with Public Health Inspector's request [N]
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
- Ice is made from potable water and is stored and handled in a sanitary manner
- (a) Ice is NOT made from potable water and stored or handled in a sanitary manner [C]
- Manual dishwashing equipment and procedures are satisfactory
- (c) Proper wash, rinse, and sanitizing technique is NOT practiced [C]
- (d) Sanitizing contact time is NOT at least 45 seconds [S]
- Concentration of sanitizing agent is adequate
- (a) Chlorine solution used for sanitizing is NOT at 100 parts per million (test strips required to confirm) [S]
- Results of inspections are posted in accordance with the inspector's request
- Required Re-Inspection
0 infractions
- Required Re-Inspection
2 infractions
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (c) The walls and ceilings are NOT readily cleanable, and/or maintained in a sanitary condition [N]
- (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
- Levels of illumination is maintained during all hours of operation
- (a) Levels of illumination is NOT maintained during all hours of operation [O. Reg. 332/12 (Building Code)] [N]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- Required Re-Inspection
3 infractions
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (c) The walls and ceilings are NOT readily cleanable, and/or maintained in a sanitary condition [N]
- (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
- Levels of illumination is maintained during all hours of operation
- (a) Levels of illumination is NOT maintained during all hours of operation [O. Reg. 332/12 (Building Code)] [N]
- Records for the purchase of food are retained on the premises for at least a year
- (a) Records for the purchase of food are NOT retained on the premises for at least a year [N]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- Required
10 infractions
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (c) The walls and ceilings are NOT readily cleanable, and/or maintained in a sanitary condition [N]
- Separate handwash stations are provided with the required supplies
- (a) Adequate number of handwashing stations are NOT provided and/or situated for convenient access by food handlers [C]
- Levels of illumination is maintained during all hours of operation
- (a) Levels of illumination is NOT maintained during all hours of operation [O. Reg. 332/12 (Building Code)] [N]
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
- All food is protected from contamination and adulteration
- (a) Food is NOT protected from contamination and adulteration [C]
- Records for the purchase of food are retained on the premises for at least a year
- (a) Records for the purchase of food are NOT retained on the premises for at least a year [N]
- Manual dishwashing equipment and procedures are satisfactory
- (c) Proper wash, rinse, and sanitizing technique is NOT practiced [C]
- (e) Sanitizing is NOT at appropriate temperature and/or chemical concentrations [C]
- Other sanitizing agents are approved and used appropriately.
- (b) Other sanitizing agents are NOT used in accordance with the manufacturer’s instructions [S]
- Toxic and poisonous substances are properly labeled, stored, and used
- (a) Toxic and poisonous substances are NOT properly stored [C]
- Adequate protection against pests is provided
- (b) Adequate protection against the entrance of pests is NOT provided [S]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- Required
3 infractions
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (c) The walls and ceilings are NOT readily cleanable, and/or maintained in a sanitary condition [N]
- (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
- Separate handwash stations are provided with the required supplies
- (b) Handwashing stations are NOT adequately supplied [S]
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises