SARAI FRESH FOOD

C 21 PANABAKER DR, ANCASTER ON L9G 0A4 · Food Take Out

18 inspections

Routine InspectionMar 9, 2026
1 infraction
- Food protected from contamination or adulteration
  - Protect food from contamination and adulteration
Routine InspectionOct 22, 2025
0 infractions
Routine InspectionJul 21, 2025
2 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
- Food protected from contamination or adulteration
  - Store raw foods separate and below cooked / ready-to-eat foods
Routine InspectionFeb 20, 2025
0 infractions
Routine InspectionNov 26, 2024
2 infractions
- 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
- Manual dishwashing: Wash, rinse, sanitize technique
  - Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
  - Ensure clean wash / rinse water is provided
Routine InspectionJul 29, 2024
2 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
  - Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Food protected from contamination or adulteration
  - Protect food from contamination and adulteration
  - Store food off the floor to prevent contamination
Routine InspectionMar 4, 2024
1 infraction
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
Routine InspectionNov 13, 2023
3 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
  - Ensure floors are kept clean and in good repair
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
  - Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
  - Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
- Maintenance of sanitary facilities
  - Maintain sanitary facility clean and in good repair
Routine InspectionJun 21, 2023
3 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Food protected from contamination or adulteration
- Food processed in a safe manner
Re-inspectionFeb 17, 2023
4 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
  - Ensure equipment, utensils and or multi-service articles in good repair
- Food protected from contamination or adulteration
  - Store raw foods separate and below cooked / ready-to-eat foods
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
  - Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Certified food handler present in the food service premise
  - Ensure certified food handler or supervisor is present during all hours of operation
Routine InspectionFeb 8, 2023
5 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
  - Ensure equipment, utensils and or multi-service articles in good repair
  - Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
  - Ensure food contact equipment and utensils are free from cracks, crevices and open seams
- Food protected from contamination or adulteration
  - Store raw foods separate and below cooked / ready-to-eat foods
- Food is held 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
  - Ensure all hazardous foods are stored at 4°C (40°F) or less
- Certified food handler present in the food service premise
  - Ensure certified food handler or supervisor is present during all hours of operation
- Food handlers who come into contact with food/utensils shall do so in a sanitary manner
  - Ensure food handlers confine hair while handling food
Routine InspectionOct 24, 2022
2 infractions
- Food protected from contamination or adulteration
  - Store raw foods separate and below cooked / ready-to-eat foods
- Food is held 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
  - Ensure all hazardous foods are stored at 4°C (40°F) or less
Re-inspectionAug 30, 2022
0 infractions
Routine InspectionAug 25, 2022
4 infractions
- The premises is operated and maintained free from potential/immediate health hazards
- Hand washing basin with supplies of soap and paper towels in dispensers
  - Provide paper towels in a dispenser at hand basin in food preparation area
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Food protected from contamination or adulteration
Re-inspectionJul 28, 2022
3 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
  - Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  - Ensure floors are kept clean and in good repair
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
  - 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
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
  - Ventilation system requires thorough cleaning
Routine InspectionJul 19, 2022
3 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
  - Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  - Ensure floors are kept clean and in good repair
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
  - 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
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
  - Ventilation system requires thorough cleaning
Re-inspectionApr 7, 2022
2 infractions
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
  - Ventilation system requires thorough cleaning
- Certified food handler present in the food service premise
  - Ensure certified food handler or supervisor is present during all hours of operation
Routine InspectionApr 4, 2022
7 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
  - Ensure floors are kept clean and in good repair
- Separate hand washing basin provided for food handlers
  - Hand washing station must be used only for hand washing of employees
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
  - Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
  - Ventilation system requires thorough cleaning
- Food protected from contamination or adulteration
  - Store raw foods separate and below cooked / ready-to-eat foods
- Refrigeration and hot-holding equipment maintained
  - Provide easily readable thermometer in refrigeration or hot-holding equipment
- Certified food handler present in the food service premise
  - Ensure certified food handler or supervisor is present during all hours of operation