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Shawarma & More

1 595 St. Clair St., Chatham Ontario N7L 3L3 · Food Take Out

7 inspections

  1. Required

    0 infractions

  2. Required

    4 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
      • Ensure hand washing stations are used only for employee hand washing
    • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
      • The ventilation system requires thorough cleaning
    • 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
    • Multi-service articles are cleaned and sanitized after each use s. 21(1, 2)
      • Ensure utensils are cleaned and sanitized as often as necessary to maintain them in a clean and sanitary condition
  3. 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).
      • Provide a hand washing station in a convenient location for access by food handlers
    • Manual dishwashing: Wash, rinse, sanitize technique s. 19
      • Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
  4. Required

    0 infractions

  5. Required

    1 infraction

    • Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
  6. Follow-up

    0 infractions

  7. Required

    3 infractions

    • General housekeeping is satisfactory s. 7(1)e, f
    • 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
      • Ensure hand washing stations are used only for employee hand washing
    • Manual dishwashing: Wash, rinse, sanitize technique s. 19
      • Ensure manual dishwashing includes wash, rinse, and sanitize steps