Royal Paan
3A 1579 Oxford St E, London ON N5V 1W5 · Restaurant
16 inspections
- 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
- Furniture, equipment and appliances are constructed and arranged to permit cleaning and maintenance
- Fail to construct furniture, equipment and appliances to permit thorough cleaning and maintenance of the room or place in a clean sanitary condition
- 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
- Toxic or poisonous substances are stored and handled properly
- Follow-up
0 infractions
- Required
2 infractions
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Fail to clean and sanitize equipment and facilities surfaces as often as necessary
- Ventilation is maintained to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
- Fail to maintain ventilation system
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Required
3 infractions
- Toxic or poisonous substances are stored and handled properly
- Fail to keep toxic / poisonous substances in a container bearing an identifying label
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Fail to clean and sanitize equipment and facilities surfaces as often as necessary
- 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
- Toxic or poisonous substances are stored and handled properly
- Required
5 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
- Pest control is maintained
- Fail to protect against entry, harbouring and breeding of pests
- 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 as readily cleanable
- Fail to maintain walls clean and in good repair
- Food is protected from contamination and adulteration
- Required
3 infractions
- Handwashing stations are maintained and adequately supplied
- Fail to situate handwashing stations for convenient access by food handlers
- Fail to use handwashing station only for handwashing of employees
- 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
- 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 single-service towels or hot air dryer
- Handwashing stations are maintained and adequately supplied
- Required
4 infractions
- Food is protected from contamination and adulteration
- Fail to protect food from contamination and adulteration
- Toxic or poisonous substances are stored and handled properly
- Fail to keep toxic / poisonous substances in a container bearing an identifying label
- 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 equip sanitary facility with a supply of toilet paper
- Fail to equip sanitary facility with single-service towels or hot air dryer
- Food is protected from contamination and adulteration
- Follow-up
0 infractions
- Required
4 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
- Sanitary facilities are maintained, properly equipped and in good repair
- Fail to equip sanitary facility with a supply of toilet paper
- Fail to equip sanitary facility with a supply of soap or detergent
- Fail to equip sanitary facility with single-service towels or hot air dryer
- Food handler or supervisor present during operation has completed food handler training
- Fail to ensure the presence of a food handler or supervisor, who has completed food handler training, during every hour of operation in a food service premises
- Potentially hazardous food is maintained at 4°C (40°F) or lower
- Required
3 infractions
- 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
- Sanitary facilities are maintained, properly equipped and in good repair
- Fail to equip sanitary facility with a supply of toilet paper
- Fail to equip sanitary facility with a supply of soap or detergent
- Fail to equip sanitary facility with single-service towels or hot air dryer
- Ventilation is maintained to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
- Fail to maintain ventilation system
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Required
2 infractions
- Handwashing stations are maintained and adequately supplied
- Fail to maintain handwashing stations with adequate supplies
- Sanitary facilities are maintained, properly equipped and in good repair
- Fail to equip sanitary facility with a supply of soap or detergent
- Fail to equip sanitary facility with single-service towels or hot air dryer
- Handwashing stations are maintained and adequately supplied
- Follow-up
0 infractions
- 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
- 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
- Sanitary facilities are maintained, properly equipped and in good repair
- Fail to equip sanitary facility with a supply of toilet paper
- Fail to equip sanitary facility with a supply of soap or detergent
- Fail to equip sanitary facility with single-service towels or hot air dryer
- Potentially hazardous food is maintained at 4°C (40°F) or lower
- Required
2 infractions
- Food handlers who come into contact with food / utensils are doing so in a sanitary manner
- Fail to ensure food handler washes hands as necessary
- Food handler or supervisor present during operation has completed food handler training
- Fail to ensure the presence of a food handler or supervisor, who has completed food handler training, during every hour of operation in a food service premises
- Food handlers who come into contact with food / utensils are doing so in a sanitary manner
- Required
1 infraction
- Furniture, equipment and appliances are constructed and arranged to permit cleaning and maintenance
- Fail to arrange furniture, equipment and appliances to permit thorough cleaning and maintenance of the room or place in a clean sanitary condition
- Furniture, equipment and appliances are constructed and arranged to permit cleaning and maintenance
- Required
3 infractions
- Handwashing stations are maintained and adequately supplied
- Fail to maintain handwashing stations with adequate supplies
- 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
- Food handler or supervisor present during operation has completed food handler training
- Fail to ensure the presence of a food handler or supervisor, who has completed food handler training, during every hour of operation in a food service premises
- Handwashing stations are maintained and adequately supplied