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PING'S

235 KENT ST W, LINDSAY ON K9V 2Z1 · Food Safety

6 inspections

  1. Complaint

    3 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles clean and sanitized
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange appliances in clean and sanitary condition
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
      • Food premise not maintained with clean floors and in good repair in food handling and food storage rooms
  2. Required

    4 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles clean and sanitized
    • Ventilation must be maintained as prescribed in the regulation.
      • Fail to maintain ventilation system to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
    • Food is safe to eat.
    • Internal temperature of potentially hazardous food maintained at 60 degrees Celsius or higher.
  3. Required

    7 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles in good repair
      • Fail to maintain equipment, utensils and or multi-service articles clean and sanitized
    • Cloths and towels maintained in clean, good repair and not used for other purposes.
      • Fail to maintain cloths and towels in good repair for cleaning food contact surfaces
      • Fail to use clean cloths and towels in good repair for cleaning food contact surfaces
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
      • Fail to clean and sanitize multi-service articles after each use and as often as necessary
      • Fail to clean and sanitize food contact surfaces or equipment after each use and as often as necessary
    • Food is safe to eat.
      • Fail to protect food from contamination and adulteration
      • Fail to process food in a manner safe to eat
    • Food in storage protected from contamination.
    • Floor and floor coverings are tight, smooth and non-absorbent.
      • Food premise not maintained with tight, smooth or non-absorbent floor surface where food is handled
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
      • Food premise not maintained to permit clean and sanitary walls
      • Food premise not maintained with food handling and storage room in sanitary condition and free from equipment and materials not regularly used
  4. Required

    1 infraction

    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
      • Food premise not maintained with food handling and storage room in sanitary condition and free from equipment and materials not regularly used
  5. Required

    4 infractions

    • Pest control shall be maintained in a food premise as prescribed in the regulation.
    • Internal temperature of potentially hazardous food maintained at 60 degrees Celsius or higher.
      • Fail to maintain temperature as per regulation
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
      • Food premise not maintained with food handling and storage room in sanitary condition and free from equipment and materials not regularly used
    • Adequate number of conveniently located and maintained hand wash stations are provided
      • Hand wash stations not conveniently accessible by food handlers
  6. Follow-up

    3 infractions

    • Operator ensured that the results of any inspection conducted by a public health inspector are posted in accordance with the inspectors request.
    • Internal temperature of potentially hazardous food maintained at 60 degrees Celsius or higher.
    • Food in storage protected from contamination.