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Payam's Food Corner

8729 HIGHWAY 2, GREAT VILLAGE · Food Establishment

4 inspections

  1. Inspection

    0 infractions

  2. Inspection

    4 infractions

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • Cutting boards must be replaced as they are damaged to an extent that will compromise adequate cleaning and sanitizing.
    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • Shelving unit storing spices must be resurfaced to create a surface that is smooth, non-absorbent, and easily cleanable.
    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • Handwashing station must be equipped with hand soap in a dispenser at all times during operation.
    • 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
      • Daily temperature logs must be maintained for all cold and hot holding units storing food.
  3. Inspection

    0 infractions

  4. Inspection

    3 infractions

    • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
      • Windows in kitchen must be screened to prevent the entry of pests.
    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • Handwashing sink must be fully accessible at all times and be fully equipped with hand soap and paper towel in a dispenser.
    • 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • Potentially hazardous foods must be stored at 4C (40F) or colder. Line fridge must be repaired or replaced to ensure proper storage temperature.