QINGSHU MALATANG
#21-160 University Ave W, Waterloo ON N2L 3E9 · Facility
6 inspections
- Compliance Inspection
1 infraction
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure equipment, utensils and or multi-service articles in good repair
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Compliance Inspection
3 infractions
- Food protected from contamination or adulteration
- Store raw foods separate and below cooked / ready-to-eat foods
- Hand washing basin with supplies of soap and paper towels in dispensers
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
- Food protected from contamination or adulteration
- Compliance Inspection
4 infractions
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Clean and sanitize multi-service articles after each use and as often as necessary
- Clean and sanitize food contact surfaces or equipment as often as necessary
- 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
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
- Food protected from contamination or adulteration
- Compliance Inspection
3 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure food contact equipment and utensils are free from cracks, crevices and open seams
- Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
- Food handlers who come into contact with food/utensils do so in a sanitary manner
- Ensure food handlers wash hands as often as necessary
- 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
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Compliance Inspection
3 infractions
- Food protected from contamination or adulteration
- Cover all food in storage
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Food protected from contamination or adulteration
- Compliance Inspection
5 infractions
- Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
- Store toxic/poisonous substances in container bearing identifying labels
- Results of any inspection conducted by a public health inspector are posted in accordance with the inspector's request
- Post Check It! We Inspect it. disclosure sign in a location visible by patrons.
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure equipment, utensils and or multi-service articles are of sound and tight construction
- 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
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Ventilation system requires thorough cleaning
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
- Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation