PIEROGI ME! INC
8 665 TRADEWIND DR, ANCASTER ON L9G 4V5 · Food Shop
9 inspections
- Routine Inspection
1 infraction
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Ventilation system requires thorough cleaning
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
3 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide hot and cold running water under pressure
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Testing reagent used to determine concentration of sanitizer
- Provide and use test reagent to determine concentration of sanitizer
- Hand washing basin with supplies of soap and paper towels in dispensers
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
2 infractions
- Manual dishwashing: Wash, rinse, sanitize technique
- Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
- Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
- Food protected from contamination or adulteration
- Store raw foods separate and below cooked / ready-to-eat foods
- Manual dishwashing: Wash, rinse, sanitize technique
- Routine Inspection
1 infraction
- Food protected from contamination or adulteration
- Store food off the floor to prevent contamination
- Food protected from contamination or adulteration
- Routine Inspection
2 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
- Ensure food contact equipment and utensils are free from cracks, crevices and open seams
- Refrigeration and hot-holding equipment maintained
- Provide easily readable thermometer in refrigeration or hot-holding equipment
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed