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Paris Pizza & Daisy Mart

1084 Rest Acres Rd. Unit 15, Paris ON N3L 3E3 · Food Take Out

6 inspections

  1. Follow-up

    2 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide hot and cold running water for hand washing in food preparation area
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
      • Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
  2. Required

    5 infractions

    • Food premise is protected against the entry of, breeding of and harbouring of rodents/pests
      • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
      • Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
      • Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
    • Provide and use sanitizer test reagents
      • Provide a sanitizer test reagent for all sanitizers used in the food premise
      • Use provided sanitizer test reagents to determine proper concentration
    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
      • Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
    • 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
      • You can access the Grand Erie Public Health (GEPH) Food Handler Certification Program dates and registration by visiting the Clinics and Classes calendar webpage and clicking on 'Food Safety Course - In-person' or 'Food Safety Challenge Exam' tabs: https://bchu.org/classes-and-clinics/
  3. Required

    3 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Furniture, equipment and appliances are arranged and constructed to permit thorough cleaning and maintenance of the premise in a clean and sanitary condition?
    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
  4. Follow-up

    1 infraction

    • Certified food handler present in the food service premise
  5. Required

    4 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide hot and cold running water for hand washing in food preparation area
      • Provide paper towels in a dispenser at hand basin in food preparation area
      • Provide soap in a dispenser at hand basin in the food preparation area
      • Maintain hand washing stations with adequate supplies
    • Provide and use sanitizer test reagents
      • Provide a sanitizer test reagent for all sanitizers used in the food premise
      • Use provided sanitizer test reagents to determine proper concentration
    • Food is held at 4°C (40°F) or less
    • 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
      • You can access the Grand Erie Public Health (GEPH) Food Handler Certification Program dates and registration by visiting the Clinics and Classes calendar webpage and clicking on 'Food Safety Course - In-person' or 'Food Safety Challenge Exam' tabs: https://bchu.org/classes-and-clinics/
  6. Required

    0 infractions