SHINWA ASIAN CUISINE RESTAURANT
#3-4-160 University Ave W, Waterloo ON N2L 3E9 · Facility
8 inspections
- Compliance Inspection
2 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Food handlers who come into contact with food/utensils do so in a sanitary manner
- Ensure food handlers refrain from conduct causing contamination of food and food areas
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Compliance Inspection
2 infractions
- Food protected from contamination or adulteration
- Store raw foods separate and below cooked / ready-to-eat foods
- Maintenance of sanitary facilities
- Maintain sanitary facility clean and in good repair
- Food protected from contamination or adulteration
- Compliance Inspection
2 infractions
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Ensure food contact equipment and utensils are free from cracks, crevices and open seams
- Food protected from contamination or adulteration
- Compliance Inspection
3 infractions
- Food is held at 4°C (40°F) or less
- Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Food is held at 4°C (40°F) or less
- Re-inspection
0 infractions
- Compliance Inspection
6 infractions
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Ensure wash water is between 60°C and 71°C
- Refrigeration and hot-holding equipment maintained
- Provide easily readable thermometer in refrigeration or hot-holding equipment
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Ensure floors are kept clean and in good repair
- Ensure walls are kept clean and in good repair
- Separate hand washing basin provided for food handlers
- Ensure hand washing basin is unobstructed and accessible for hand washing
- Hand washing stations must be conveniently accessible by food handlers
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure equipment, utensils and or multi-service articles in good repair
- Ensure food contact equipment and utensils are free from cracks, crevices and open seams
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Compliance Inspection
1 infraction
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure equipment, utensils and or multi-service articles are of sound and tight construction
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Ensure food contact equipment and utensils are free from cracks, crevices and open seams
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Compliance Inspection
4 infractions
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- Cover all food in storage
- Maintenance of sanitary facilities
- Equip sanitary facility with single service towels or air dryer
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure equipment, utensils and or multi-service articles are of sound and tight construction
- Ensure equipment, utensils and or multi-service articles in good repair
- Ensure food contact equipment and utensils are free from cracks, crevices and open seams
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Food protected from contamination or adulteration