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PHAT KAPHRAO

3016 Bathurst St, Unit-B · Food Premises

5 inspections

  1. Inspection

    0 infractions

  2. Inspection

    2 infractions

    • 5D. Minimum lighting provided
      • FAIL TO PROVIDE REQUIRED ILLUMINATION DURING ALL HOURS OF OPERATION - SEC. 10
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • Fail to protect against entry of pests - Sec. 13(1)
  3. Inspection

    2 infractions

    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • Operate food premise - equipment not constructed to permit maintenance in sanitary condition - Sec. 9
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • FAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
  4. Inspection

    0 infractions

  5. Inspection

    12 infractions

    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • FOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • FAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
    • A. OPERATOR FAIL TO MEET ADMINISTRATIVE REQUIREMENTS OF
      • Fail to ensure presence of food handler or supervisor during all hours of operation - Sec. 32
    • 2C. Proper utensils/equipment and/or procedures used to ensure
      • USE FOOD EQUIPMENT NOT OF SOUND AND TIGHT CONSTRUCTION - SEC. 8(1)(A)
    • 4A. Hot / cold running water under pressure and proper
      • Use dirty towel for cleaning food contact surface - Sec. 16(b)
    • 2C. Proper utensils/equipment and/or procedures used to ensure
      • USE EQUIPMENT NOT FREE FROM CRACKS IN CONTACT WITH FOOD - SEC. 8(2)(B)
    • 2B. Food protected from contamination / adulteration (e.g. food
      • Fail to protect food from contamination or adulteration - Sec. 26(1)
    • 3B. Washing hands thoroughly as required to prevent
      • Fail to ensure food handler in food premise washes hands as necessary to prevent contamination of food - Sec. 33(1)(e)
    • 4C. Provision and proper use of sinks and supplies for manual
      • SANITIZE UTENSILS IN CHLORINE SOLUTION OF LESS THAN 100 P.P.M. OF AVAILABLE CHLORINE - SEC. 19(B)
    • 1B. Internal temperature of hazardous foods 4 C (39 F) and below or
      • Store potentially hazardous foods at internal temperature between 4 C and 60 C - Sec. 27(1)
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • Fail to protect against entry of pests - Sec. 13(1)
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • FOOD PREMISE NOT MAINTAINED WITH FOOD HANDLING ROOM IN SANITARY CONDITION - SEC. 7(1)(E)