Rice and Noodle
112 Keil Dr S, Chatham ON N7M 3H1 · Restaurant
45 inspections
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- 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
- Observed certified Food Handler employee working at time of inspection s. 32
- Required
0 infractions
- Follow-up
0 infractions
- Required
5 infractions
- The premises is operated and maintained free from every condition that may be a health hazard s. 7(1)
- Provide a supply of water adequate for the operation of the premises
- CLOSE FOOD PREMISES
- 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
- Provide hot and cold running water under pressure in utensil washing area
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Ensure wash water is maintained at a temperature between 60°C and 71°C
- Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
- Manual dishwashing: Wash, rinse, sanitize technique s. 19
- Ensure manual dishwashing includes wash, rinse, and sanitize steps
- Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- The premises is operated and maintained free from every condition that may be a health hazard s. 7(1)
- Required
3 infractions
- 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).
- Provide a hand washing station in a convenient location for access by food handlers
- Potentially hazardous food is not held at temperatures between 4°C(40°F) and 60°C(140°F) for the purpose of preparation, processing, and manufacturing for longer than 2 hours s. 27(2) a
- Ensure that potentially hazardous food is not held at temperatures between 4°C(40°F) and 60°C(140°F) for the purpose of preparation, processing, and manufacturing for longer than 2 hours
- All food is protected from contamination and adulteration s. 26(1)
- 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).
- Required
3 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Ensure walls are kept clean and in good repair
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
- Thaw all potentially hazardous foods maintaining a temperature of 4°C (40°F) or less
- 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
3 infractions
- 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).
- Provide a hand washing station in a convenient location for access by food handlers
- Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Thaw all potentially hazardous foods maintaining a temperature of 4°C (40°F) or less
- All food is protected from contamination and adulteration s. 26(1)
- Store all food off the floor
- 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).
- Follow-up
0 infractions
- Complaint
2 infractions
- Potentially hazardous food is not held at temperatures between 4°C(40°F) and 60°C(140°F) for the purpose of preparation, processing, and manufacturing for longer than 2 hours s. 27(2) a
- Ensure that potentially hazardous food is not held at temperatures between 4°C(40°F) and 60°C(140°F) for the purpose of preparation, processing, and manufacturing for longer than 2 hours
- All food is protected from contamination and adulteration s. 26(1)
- Ensure all food is protected from contamination and adulteration
- Cover all food in storage
- Potentially hazardous food is not held at temperatures between 4°C(40°F) and 60°C(140°F) for the purpose of preparation, processing, and manufacturing for longer than 2 hours s. 27(2) a
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
2 infractions
- 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).
- Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- 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).
- Required
0 infractions
- Required
0 infractions
- Follow-up
1 infraction
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain 4°C (40°F) or less
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- 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 floors are kept clean and in good repair
- Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain 4°C (40°F) or less
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Follow-up
1 infraction
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Required
2 infractions
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain 4°C (40°F) or less
- All food is protected from contamination and adulteration s. 26(1)
- Ensure all food is protected from contamination and adulteration
- Store all food off the floor
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Required
1 infraction
- All food is protected from contamination and adulteration s. 26(1)
- Ensure all food is protected from contamination and adulteration
- All food is protected from contamination and adulteration s. 26(1)
- Follow-up
2 infractions
- Racks, shelves or pallets that are used to store food in a food premise must be designed to protect the food from contamination and must be readily cleanable S. 31
- Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
- Required
8 infractions
- General housekeeping is satisfactory s. 7(1)e, f
- Maintain the premises in a clean and sanitary condition
- 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).
- Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers
- Racks, shelves or pallets that are used to store food in a food premise must be designed to protect the food from contamination and must be readily cleanable S. 31
- Ensure racks shelves or pallets used to store food are designed to protect food from contamination and are readily cleanable
- 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
- Provide sufficient detergent or chemicals for washing and sanitizing
- 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
- Toxic/poisonous substances are stored separately from food s. 23
- Ensure all toxic/poisonous substances are used in a manner to prevent contamination of food and food contact surfaces
- All food is protected from contamination and adulteration s. 26(1)
- Cover all food in storage
- Store all food off the floor
- All food handlers practice good personal hygiene s. 33(1)
- Food handlers must wash hands as often as necessary to prevent the contamination of food or food areas
- General housekeeping is satisfactory s. 7(1)e, f
- Required
1 infraction
- Only Grade A or B eggs of domestic hens are present s. 47(1)
- Dispose of ungraded and Grade "C" eggs of domestic hens
- Only Grade A or B eggs of domestic hens are present s. 47(1)
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- 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).
- Ensure hand washing stations are used only for employee hand washing.
- Ensure access to handwash station is unimpeded.
- 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).
- Required
3 infractions
- 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).
- Ensure hand washing stations are used only for employee hand washing.
- Thermometers are used to verify preparation and storage temperatures of potentially hazardous foods. s. 30 (b)
- Ensure all refrigeration equipment is equipped with an accurate, easily readable indicating thermometer.
- All food is protected from contamination and adulteration. s. 26(1)
- Ensure all food is protected from contamination and adulteration.
- Cover all food in storage.
- 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).
- Required
2 infractions
- Separate hand washing basin provided for food handlers s.20(1)(c)
- Ensure hand wash basin is only used for handwashing
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Cover all food in storage
- Ensure all food is protected from potential contamination and adulteration
- Separate hand washing basin provided for food handlers s.20(1)(c)
- Required
2 infractions
- Proper storage of clean utensils (including single service utensils) s.81
- Store utensils in manner preventing contamination
- Manual dishwashing: Wash, rinse, sanitize technique s.74 / 75
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Proper storage of clean utensils (including single service utensils) s.81
- Required
0 infractions
- Required
3 infractions
- Food handler hygiene s.65(1)
- Operator / employee must wear head gear that confines the hair while working with food
- Manual dishwashing: Wash, rinse, sanitize technique s.74 / 75
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Ensure ceilings are kept clean and in good repair
- Food handler hygiene s.65(1)
- Required
1 infraction
- Food is held at 4°C (40°F) or less s.32 / 33
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Food is held at 4°C (40°F) or less s.32 / 33
- Required
0 infractions
- Required
1 infraction
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Provide paper towels in a dispenser at hand basin in food preparation area
- Provide soap in a dispenser at hand basin in the food preparation area
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Required
3 infractions
- Food is held at 4°C (40°F) or less s.32 / 33
- Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Cover all food in storage
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Food is held at 4°C (40°F) or less s.32 / 33
- Required
1 infraction
- 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 chlorine solution of at least 200 ppm is used to sanitize large utensils / equipment / counters
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
- Required
7 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Provide paper towels in a dispenser at hand basin in food preparation area
- Food is held at 4°C (40°F) or less s.32 / 33
- Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
- Food is cooled from 60°C (140°F) to 4°C (40°F) within appropriate time
- Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours
- Thermometers used to verify food preparation and storage temperatures; s.33(14)
- Provide an easily readable, accurate indicating thermometer to check storage
- Separate raw foods from ready-to-eat foods during storage and handling s.26
- Store raw foods separate and below cooked / ready-to-eat foods
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Ensure all food is protected from potential contamination and adulteration
- Cover all food in storage
- 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 chlorine solution of at least 200 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)
- Follow-up
1 infraction
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
- Required
2 infractions
- Separate raw foods from ready-to-eat foods during storage and handling s.26
- Store raw foods separate and below cooked / ready-to-eat foods
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Separate raw foods from ready-to-eat foods during storage and handling s.26
- Required
1 infraction
- Separate hand washing basin provided for food handlers s.20(1)(c)
- Ensure hand wash basin is only used for handwashing
- Separate hand washing basin provided for food handlers s.20(1)(c)
- Required
0 infractions
- Follow-up
0 infractions
- Required
4 infractions
- Separate hand washing basin provided for food handlers s.20(1)(c)
- Ensure hand wash basin is only used for handwashing
- 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 held at 4°C (40°F) or less s.32 / 33
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
- Thermometers used to verify food preparation and storage temperatures; s.33(14)
- Provide an easily readable, accurate indicating thermometer to check storage
- Separate hand washing basin provided for food handlers s.20(1)(c)