Punjabi Chaap Inc.
1 1631 Oxford St, London ON N5V 2Z4 · Restaurant
11 inspections
- Follow-up
0 infractions
- Required
4 infractions
- Food is protected from contamination and adulteration
- Fail to protect food from contamination and adulteration
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
- Fail to maintain equipment, utensils and / or multi-service articles in a form and material that can be cleaned and sanitized
- Fail to use food contact equipment and / or utensils that are free from cracks, crevices and open seams
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Fail to clean and sanitize equipment and facilities surfaces as often as necessary
- Sanitary facilities are maintained, properly equipped and in good repair
- Fail to keep sanitary facility clean and in good repair
- Food is protected from contamination and adulteration
- Required
4 infractions
- Food is protected from contamination and adulteration
- Fail to protect food from contamination and adulteration
- Sanitary facilities are maintained, properly equipped and in good repair
- Fail to keep sanitary facility clean and in good repair
- Fail to maintain sanitary facility in accordance with Building Code design requirements
- Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
- Fail to maintain floors clean and in good repair
- Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
- Fail to maintain walls clean and in good repair
- Food is protected from contamination and adulteration
- Required
4 infractions
- Toxic or poisonous substances are stored and handled properly
- Fail to keep toxic / poisonous substances in a container bearing an identifying label
- Single-service containers and articles kept free from contamination
- Fail to keep single-service containers and articles in a manner and place to prevent contamination
- Sanitary facilities are maintained, properly equipped and in good repair
- Fail to keep sanitary facility clean and in good repair
- Fail to equip sanitary facility with a supply of soap or detergent
- Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
- Fail to maintain ceilings clean and in good repair
- Toxic or poisonous substances are stored and handled properly
- Required
4 infractions
- Handwashing stations are maintained and adequately supplied
- Fail to maintain handwashing stations with adequate supplies
- Fail to use handwashing station only for handwashing of employees
- Single-service containers and articles kept free from contamination
- Fail to keep single-service containers and articles in a manner and place to prevent contamination
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
- Fail to use food contact equipment and / or utensils that are free from cracks, crevices and open seams
- Sanitary facilities are maintained, properly equipped and in good repair
- Fail to keep sanitary facility clean and in good repair
- Handwashing stations are maintained and adequately supplied
- Required
2 infractions
- Potentially hazardous food products are not between 4°C (40°F) and 60°C (140°F), except during periods of preparation, processing and manufacturing
- Fail to maintain potentially hazardous foods at a safe internal temperature
- Food handlers who come into contact with food / utensils are doing so in a sanitary manner
- Fail to ensure food handler refrains from conduct causing contamination of food and food areas
- Potentially hazardous food products are not between 4°C (40°F) and 60°C (140°F), except during periods of preparation, processing and manufacturing
- Required
1 infraction
- Food handlers who come into contact with food / utensils are doing so in a sanitary manner
- Fail to ensure food handler refrains from conduct causing contamination of food and food areas
- Food handlers who come into contact with food / utensils are doing so in a sanitary manner
- Required
3 infractions
- Potentially hazardous food is maintained at 4°C (40°F) or lower
- Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
- Utensils are sanitized manually as required
- Fail to sanitize utensils in a clean chlorine solution of at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Fail to clean and sanitize equipment and facilities surfaces as often as necessary
- Potentially hazardous food is maintained at 4°C (40°F) or lower
- Required
2 infractions
- Potentially hazardous food is maintained at 4°C (40°F) or lower
- Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
- Toxic or poisonous substances are stored and handled properly
- Fail to keep toxic / poisonous substances in a container bearing an identifying label
- Potentially hazardous food is maintained at 4°C (40°F) or lower
- Required
3 infractions
- Potentially hazardous food is maintained at 4°C (40°F) or lower
- Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
- Food handlers who come into contact with food / utensils are doing so in a sanitary manner
- Fail to ensure food handler refrains from conduct causing contamination of food and food areas
- Utensils are sanitized manually as required
- Fail to sanitize utensils in a clean chlorine solution of at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
- Potentially hazardous food is maintained at 4°C (40°F) or lower
- Required
3 infractions
- Refrigeration and hot-holding equipment for potentially hazardous food is maintained
- Fail to provide accurate, easily readable thermometer for refrigeration and hot-holding
- Utensils are sanitized manually as required
- Fail to sanitize utensils in a clean chlorine solution of at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
- Operator provided notice of intention to commence to operate a food premises including name, contact information and location of premises
- Fail to provide notice of intention to commence as per the Health Protection and Promotion Act
- Refrigeration and hot-holding equipment for potentially hazardous food is maintained