Renfrew Shawarma
E 648 O'Brien Road, Renfrew ON K7V 0B4 · Restaurant
5 inspections
- Required
4 infractions
- Food handlers in the food premise wash their hands as often as necessary to prevent the contamination of food or food areas
- Food handlers must wash hands as often as necessary to prevent the contamination of food or food areas.
- Adequate number of handwashing stations, situated for convenient access by food handlers with required supplies
- Provide soap dispenser in close proximity to hand washing station.
- Provide a mechanical hand dryer or a single-service towel dispenser in close proximity to handwashing station.
- Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams
- Ensure equipment/utensils are constructed of food grade materials.
- Manual dishwashing provides clean wash water, proper rinse, and sanitizing solution
- Chlorine sanitizer concentration must be a minimum 100 parts per million at 24°C or greater for at least 45 seconds.
- Food handlers in the food premise wash their hands as often as necessary to prevent the contamination of food or food areas
- Complaint
0 infractions
- Required
1 infraction
- Equipment, utensils and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and suitable for their intended purpose
- Ensure all the equipment, utensils and multi-service articles are of such form and material that they can be readily cleaned and sanitized.
- Equipment, utensils and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and suitable for their intended purpose
- Complaint
2 infractions
- Adequate number of handwashing stations, situated for convenient access by food handlers with required supplies
- Utensils other than multi-service articles shall be cleaned and sanitized as often as necessary to maintain them in a clean and sanitary condition
- Ensure utensils are cleaned and sanitized as often as is necessary to maintain them in a clean and sanitary condition.
- Required
3 infractions
- All food shall be protected from contamination and adulteration
- Protect all food from contamination and adulteration.
- Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
- Ensure sanitizer is available and/or of sufficient concentration to sanitize as often as necessary to maintain food contact surfaces in a sanitary condition
- Toxic and poisonous substances are kept separate from food, in containers bearing a label and used in a manner that does not contaminate food
- Keep toxic and poisonous substances in a container that bears a label on which the contents of the container are clearly identified.
- All food shall be protected from contamination and adulteration