Red Lobster
667 Wellington Rd, London ON N6C 4R4 · Restaurant
10 inspections
- Required
1 infraction
- 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
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Required
0 infractions
- Required
0 infractions
- Follow-up
0 infractions
- Required
2 infractions
- Food is processed in a manner that makes the food safe to eat
- Fail to process food in a manner safe to eat
- Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
- Fail to maintain room in a sanitary condition
- Food is processed in a manner that makes the food safe to eat
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- 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
- Constant supply of potable hot and cold running water under pressure provided
- Fail to provide hot and cold running water under pressure in food preparation area
- Fail to provide hot and cold running water under pressure in utensil cleaning area
- Sanitary facilities are maintained, properly equipped and in good repair
- Fail to equip sanitary facility with a constant supply of hot and cold running water
- Refrigeration and hot-holding equipment for potentially hazardous food is maintained
- 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 is protected from contamination and adulteration
- Fail to protect food from contamination and adulteration
- 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