Shawarma Queen
61 University Ave W Windsor ON N9A 5N8 · Restaurant (Fast Food)
14 inspections
- Required Re-Inspection
0 infractions
- Required Re-Inspection
1 infraction
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- (b) Article or equipment is NOT kept in good repair [S]
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- Required Re-Inspection
4 infractions
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
- General housekeeping is satisfactory
- (a) Premises is NOT kept free from materials and equipment not regularly used [N]
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- (b) Article or equipment is NOT kept in good repair [S]
- All equipment or utensils that come in direct contact with food are adequately maintained
- (b) Equipment or utensils are NOT free from cracks, crevices and open seams [S]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- Required
8 infractions
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
- General housekeeping is satisfactory
- (a) Premises is NOT kept free from materials and equipment not regularly used [N]
- (b) Premises is NOT maintained in a clean and sanitary condition so as to prevent contamination of food [C]
- (c) Furniture, equipment and appliances are NOT constructed or arranged adequately to maintain the room or place in a clean and sanitary manner [N]
- The ventilation system is adequately maintained
- (a) Ventilation system is NOT maintained to eliminate odours, fumes, vapours, smoke and excessive heat [S]
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- (b) Article or equipment is NOT kept in good repair [S]
- (e) Racks, shelves or pallets used to store food are NOT designed to protect food from contamination and readily cleanable [N]
- All equipment or utensils that come in direct contact with food are adequately maintained
- (b) Equipment or utensils are NOT free from cracks, crevices and open seams [S]
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
- Cloths and towels used for cleaning, drying or polishing utensils are maintained in a satisfactory manner
- (a) Cloths and towels are NOT kept in good repair [N]
- Potentially hazardous foods are maintained at proper internal temperatures
- (a) Internal temperatures of potentially hazardous foods are NOT maintained at 4°Celsius (40°Fahrenheit) or lower [C]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- Required Re-Inspection
0 infractions
- Required
5 infractions
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
- General housekeeping is satisfactory
- (a) Premises is NOT kept free from materials and equipment not regularly used [N]
- (c) Furniture, equipment and appliances are NOT constructed or arranged adequately to maintain the room or place in a clean and sanitary manner [N]
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- (b) Article or equipment is NOT kept in good repair [S]
- (d) Article or equipment is NOT suitable for their intended purpose [S]
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
- Cloths and towels used for cleaning, drying or polishing utensils are maintained in a satisfactory manner
- (b) Cloths and towels are NOT kept clean [S]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- Required
4 infractions
- General housekeeping is satisfactory
- (a) Premises is NOT kept free from materials and equipment not regularly used [N]
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
- All food is protected from contamination and adulteration
- (a) Food is NOT protected from contamination and adulteration [C]
- Potentially hazardous foods are maintained at proper internal temperatures
- (a) Internal temperatures of potentially hazardous foods are NOT maintained at 4°Celsius (40°Fahrenheit) or lower [C]
- General housekeeping is satisfactory
- Required
0 infractions
- Required Re-Inspection
4 infractions
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
- General housekeeping is satisfactory
- (a) Premises is NOT kept free from materials and equipment not regularly used [N]
- (c) Furniture, equipment and appliances are NOT constructed or arranged adequately to maintain the room or place in a clean and sanitary manner [N]
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- (b) Article or equipment is NOT kept in good repair [S]
- All equipment or utensils that come in direct contact with food are adequately maintained
- (a) Equipment or utensils are NOT corrosion-resistant and/or non-toxic [C]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- Complaint
1 infraction
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- Required
4 infractions
- General housekeeping is satisfactory
- (a) Premises is NOT kept free from materials and equipment not regularly used [N]
- (c) Furniture, equipment and appliances are NOT constructed or arranged adequately to maintain the room or place in a clean and sanitary manner [N]
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- (b) Article or equipment is NOT kept in good repair [S]
- All equipment or utensils that come in direct contact with food are adequately maintained
- (b) Equipment or utensils are NOT free from cracks, crevices and open seams [S]
- All food is protected from contamination and adulteration
- (a) Food is NOT protected from contamination and adulteration [C]
- General housekeeping is satisfactory
- Required Re-Inspection
1 infraction
- General housekeeping is satisfactory
- (a) Premises is NOT kept free from materials and equipment not regularly used [N]
- General housekeeping is satisfactory
- Required Re-Inspection
4 infractions
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
- General housekeeping is satisfactory
- (a) Premises is NOT kept free from materials and equipment not regularly used [N]
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
- Toxic and poisonous substances are properly labeled, stored, and used
- (a) Toxic and poisonous substances are NOT properly stored [C]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- Required
9 infractions
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
- General housekeeping is satisfactory
- (a) Premises is NOT kept free from materials and equipment not regularly used [N]
- The premises is supplied with adequate potable hot and cold running water
- (b) Hot and cold running water under pressure is NOT supplied in all required areas [S]
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- (b) Article or equipment is NOT kept in good repair [S]
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
- All food is protected from contamination and adulteration
- (a) Food is NOT protected from contamination and adulteration [C]
- Sanitary facilities provided and maintained as required
- (a) Sanitary facilities are NOT kept sanitary, properly equipped and in good repair at all times [N]
- Manual dishwashing equipment and procedures are satisfactory
- (c) Proper wash, rinse, and sanitizing technique is NOT practiced [C]
- Adequate protection against pests is provided
- (b) Adequate protection against the entrance of pests is NOT provided [S]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises