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Shine

62 King St E Harrow ON N0R 1G0 · Caterer

8 inspections

  1. Required

    1 infraction

    • Mechanical dishwashing equipment is properly constructed, designed, and maintained
      • (c) Sanitizing rinse is NOT maintained at appropriate chemical concentrations and/or contact time [C]
  2. Required

    0 infractions

  3. Required

    2 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]
    • Mechanical dishwashing equipment is properly constructed, designed, and maintained
      • (c) Sanitizing rinse is NOT maintained at appropriate chemical concentrations and/or contact time [C]
  4. Required

    0 infractions

  5. Required

    1 infraction

    • Concentration of sanitizing agent is adequate
      • (b) Quaternary ammonium compound solution used for sanitizing is NOT 200 parts per million (test strips required to confirm) [S]
  6. Required

    1 infraction

    • 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]
  7. Required Re-Inspection

    0 infractions

  8. Required

    6 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]
    • 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
      • (e) Racks, shelves or pallets used to store food are NOT designed to protect food from contamination and readily cleanable [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]
    • 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]
    • 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]