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Shawarma.T Limited

228 Dundas St, Woodstock ON N4S 1A7 · Restaurant

11 inspections

  1. Follow-up

    0 infractions

  2. Required

    5 infractions

    • Food premises provided with adequate access to potable water
      • ensure that handwashing stations are maintained, adequately supplied and used solely for handwashing
    • Sanitizing food contact surfaces and equipment
      • ensure that the surfaces of equipment and facilities that come in contact with food are cleaned and sanitized as often as is necessary to maintain such surfaces in a sanitary condition
    • Food protected from contamination and adulteration
      • separate raw and ready-to-eat foods during storage and handling
    • All food is processed in a manner that makes the food safe to eat
      • ensure food is processed in a manner that makes the food safe to eat
    • Food handler training
      • ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating
  3. Required

    0 infractions

  4. Follow-up

    0 infractions

  5. Required

    3 infractions

    • Equipment, utensils and multi-service articles maintenance
      • ensure that all equipment, utensils and multi-service articles are of sound, tight construction, kept in good repair, capable of being cleaned and sanitized, and suitable for its intended purpose
    • Sanitizing food contact surfaces and equipment
      • ensure that the surfaces of equipment and facilities that come in contact with food are cleaned and sanitized as often as is necessary to maintain such surfaces in a sanitary condition
    • Temperature control for storage of potentially hazardous foods
      • ensure potentially hazardous foods are stored at 4°C and lower
  6. Follow-up

    0 infractions

  7. Required

    4 infractions

    • Food premises maintenance
      • ensure that the floor or floor coverings are tight, smooth and non-absorbent in rooms where food is handled or stored, utensils are cleaned, or in washrooms
      • ensure that furniture, equipment and appliances are so constructed and arranged as to permit thorough cleaning
    • Equipment, utensils and multi-service articles maintenance
      • ensure that all equipment, utensils and multi-service articles are of sound, tight construction, kept in good repair, capable of being cleaned and sanitized, and suitable for its intended purpose
    • Safe storage of toxic/ poisonous substances
      • ensure toxic/ poisonous substances are kept in a properly labelled container
    • Food protected from contamination and adulteration
      • ensure all food is protected from contamination and adulteration
  8. Follow-up

    1 infraction

    • Storage of food
      • store foods off the floor
  9. Required

    3 infractions

    • All food is processed in a manner that makes the food safe to eat
    • Temperature control for storage of potentially hazardous foods
      • ensure potentially hazardous foods are stored at 4°C and lower
      • ensure potentially hazardous foods are stored at 60°C and higher
    • Storage of food
  10. Follow-up

    1 infraction

    • Equipment, utensils and multi-service articles maintenance
      • ensure that all equipment, utensils and multi-service articles are of sound, tight construction, kept in good repair, capable of being cleaned and sanitized, and suitable for its intended purpose
  11. Required

    7 infractions

    • Food premises maintenance
      • ensure that no room with food is used for sleeping purposes
    • Food premises provided with adequate access to potable water
      • provide hot and cold running water under pressure in areas where food is processed, prepared or manufactured or where utensils are cleaned
    • Equipment, utensils and multi-service articles maintenance
      • ensure that all equipment, utensils and multi-service articles are of sound, tight construction, kept in good repair, capable of being cleaned and sanitized, and suitable for its intended purpose
    • Sanitizing food contact surfaces and equipment
      • ensure that the method of sanitization is appropriate
    • Food protected from contamination and adulteration
      • ensure all food is protected from contamination and adulteration
    • Storage of food
      • cover all food in storage
      • store foods off the floor
      • store foods in containers that can be readily cleaned and sanitized
    • Food handler training
      • ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating