Pizza Hut
116 Keil Dr S, Chatham ON N7M 3H1 · Restaurant
29 inspections
- Required
0 infractions
- Follow-up
0 infractions
- Required
2 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Ensure ceilings are kept clean and in good repair
- Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
- Sanitary facilities are kept sanitary, properly equipped, and in good repair s. 25
- Equip sanitary facilities with a constant supply of hot and cold running water
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Required
0 infractions
- Required
2 infractions
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
- The surfaces of equipment and facilities other than utensils that come in contact with food are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 22
- Ensure the surfaces of equipment and facilities other than utensils that come in contact with food are cleaned and sanitized as often as necessary to maintain them in a sanitary condition
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Follow-up
0 infractions
- Required
3 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
- Required
6 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Ensure ceilings are kept clean and in good repair
- Ensure floors are kept clean and in good repair
- Ensure walls are kept clean and in good repair
- The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
- The ventilation system requires thorough cleaning
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
- Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
- Ensure food contact surfaces and equipment are cleaned and sanitized as often as necessary to maintain them in a sanitary condition
- Sanitary facilities are kept sanitary, properly equipped, and in good repair s. 25
- Observed certified Food Handler employee working at time of inspection s. 32
- Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
- Maintain copies of valid food handler certificates from certified staff on site at all times
- Certificate or certification card must be dated within 5 years to be valid
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Required
3 infractions
- All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
- Multi-service articles are cleaned and sanitized after each use s. 21(1, 2)
- Sanitary facilities are kept sanitary, properly equipped, and in good repair s. 25
- Required
2 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Ensure ceilings are kept clean and in good repair
- Multi-service articles are cleaned and sanitized after each use s. 21(1, 2)
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Required
3 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Ensure ceilings are kept clean and in good repair
- All food is protected from contamination and adulteration s. 26(1)
- Observed certified Food Handler employee working at time of inspection s. 32
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Required
1 infraction
- Observed certified Food Handler employee working at time of inspection s. 32
- Maintain copies of valid food handler certificates from certified staff on site at all times
- Observed certified Food Handler employee working at time of inspection s. 32
- Required
0 infractions
- Required
2 infractions
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
- Observed certified Food Handler employee working at time of inspection s. 32
- Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Required
0 infractions
- Follow-up
0 infractions
- Required
3 infractions
- Floors, walls, and ceilings clean and in good repair. s. 7(1)c, d, g
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards.
- Premises is provided with a supply of potable water adequate for the operation of the premises. s. 7(3)a, b
- Provide hot and cold running water under pressure in food preparation area.
- The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat. s. 11
- The ventilation system requires thorough cleaning.
- Floors, walls, and ceilings clean and in good repair. s. 7(1)c, d, g
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
2 infractions
- Separate hand washing basin provided for food handlers s.20(1)(c)
- Provide hand washing basin in a convenient location in the food preparation area
- Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
- Clean and sanitize washroom(s) at least once per day and as often as necessary
- Separate hand washing basin provided for food handlers s.20(1)(c)
- Required
0 infractions
- Required
1 infraction
- Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
- Equip facility with toilet paper
- Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
- Required
0 infractions
- Required
1 infraction
- Thermometers used to verify food preparation and storage temperatures; s.33(14)
- Provide an easily readable, accurate indicating thermometer to check storage
- Thermometers used to verify food preparation and storage temperatures; s.33(14)
- Follow-up
2 infractions
- Food is frozen at -18°C (0°F) or less s.35
- Adjust or repair the freezer immediately
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
- Ensure a quaternary ammonium compound solution of at least 400 ppm is used to sanitize large utensils / equipment / counters
- Food is frozen at -18°C (0°F) or less s.35
- Required
5 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Provide soap in a dispenser at hand basin in the food preparation area
- Provide paper towels in a dispenser at hand basin in food preparation area
- Food is frozen at -18°C (0°F) or less s.35
- Adjust or repair the freezer immediately
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Cover all food in storage
- Proper storage of clean utensils (including single service utensils) s.81
- Protect single-service utensils from contamination
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
- Ensure a quaternary ammonium compound solution of at least 400 ppm is used to sanitize large utensils / equipment / counters
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Required
2 infractions
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating s.33(2)(b)
- Ensure hot holding unit is pre-heated prior to adding hot food
- Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Ensure walls are kept clean and in good repair
- Ensure floors are kept clean and in good repair
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating s.33(2)(b)