Shiki Japanese Restaurant
715 Wellington Rd, London ON N6C 4R4 · Restaurant
12 inspections
- Follow-up
0 infractions
- Required
1 infraction
- 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 is maintained at 4°C (40°F) or lower
- Required
1 infraction
- Food is protected from contamination and adulteration
- Required
3 infractions
- Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
- Fail to ensure that clean chlorine solution is at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Fail to clean and sanitize equipment and facilities surfaces as often as necessary
- Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
- Fail to maintain ceilings clean and in good repair
- Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
- Required
3 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
- Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
- Fail to ensure that clean chlorine solution is at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
- Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
- Fail to maintain walls clean and in good repair
- Fail to maintain ceilings clean and in good repair
- Food handlers who come into contact with food / utensils are doing so in a sanitary manner
- Required
2 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
- Fail to maintain equipment, utensils and / or multi-service articles in a form and material that can be cleaned and sanitized
- Fail to use food contact equipment and / or utensils that are free from cracks, crevices and open seams
- Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
- Fail to maintain walls clean and in good repair
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Required
3 infractions
- Food is protected from contamination and adulteration
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Fail to clean and sanitize equipment and facilities surfaces as often as necessary
- Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
- Fail to maintain walls clean and in good repair
- Required
3 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
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Fail to clean and sanitize utensils, other than multi-service articles, as often as necessary
- Food is protected from contamination and adulteration
- Required
2 infractions
- Single-service containers and articles kept free from contamination
- Fail to keep single-service containers and articles in a manner and place to prevent contamination
- Furniture, equipment and appliances are constructed and arranged to permit cleaning and maintenance
- Fail to ensure that racks, shelves or pallets used for food storage are of readily cleanable design
- Single-service containers and articles kept free from contamination
- Required
5 infractions
- Handwashing stations are maintained and adequately supplied
- Fail to use handwashing station only for handwashing of employees
- Food is protected from contamination and adulteration
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Fail to use food contact equipment and / or utensils that are free from cracks, crevices and open seams
- Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
- Fail to ensure that clean chlorine solution is at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Fail to clean and sanitize equipment and facilities surfaces as often as necessary
- Handwashing stations are maintained and adequately supplied
- Required
4 infractions
- Handwashing stations are maintained and adequately supplied
- 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 in a form and material that can be cleaned and sanitized
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Fail to clean and sanitize equipment and facilities surfaces as often as necessary
- Records, receipts, certificates maintained as required
- Fail to maintain records of pest control measures taken
- Handwashing stations are maintained and adequately supplied
- Required
1 infraction
- Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
- Fail to ensure that clean chlorine solution is at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
- Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required