Sitara Indian Cuisine
721 Lite St, Point Edward ON N7V 1A7 · Restaurant
6 inspections
- Required
4 infractions
- Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).
- Fail to ensure that hazardous foods are kept out of the temperature danger zone (internal temperature of hazardous foods observed to be between 4°C (40°F) and 60°C (140°F)).
- Fail to ensure hazardous food items are not kept in the temperature danger zone for no more than two hours, including during periods of time necessary for the preparation, processing and manufacturing of food.
- Sanitize test kit / thermometer is readily available for verifying dishwashing and sanitizing temperatures.
- Fail to provide a sanitizing test kit to verify the concentration of the chemical agent being used.
- Fail to use the sanitizing test kit to verify the concentration of the chemical agent being used.
- Ceilings are clean and in good repair
- Fail to ensure the ceiling of the food-handling room is kept clean and in good repair.
- Fail to ensure food premise is maintained in a manner that permits proper cleaning / sanitary maintenance of ceilings.
- General housekeeping is satisfactory.
- Fail to maintain the premise in a clean and sanitary condition.
- Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).
- Required
5 infractions
- Sanitize test kit / thermometer is readily available for verifying dishwashing and sanitizing temperatures.
- Fail to provide a sanitizing test kit to verify the concentration of the chemical agent being used.
- Fail to use the sanitizing test kit to verify the concentration of the chemical agent being used.
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
- Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
- There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.
- Fail to maintain records of pest control measures for at least one year .
- Walls are clean and in good repair.
- Fail to ensure that the food premises is maintained in a manner that permits proper cleaning / sanitary maintenance of walls.
- Staff/Public washroom is supplied with the required supplies and is kept in sanitary condition.
- Fail to keep washroom in good repair, clean and in sanitary condition.
- Fail to equip washroom facility with a method of hand drying that uses single-service towels or a hot air dryer.
- Sanitize test kit / thermometer is readily available for verifying dishwashing and sanitizing temperatures.
- Required
1 infraction
- There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.
- Signs of infestation were observed.
- There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.
- Required
2 infractions
- Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
- Fail to store food off the floor to prevent contamination.
- Staff/Public washroom is supplied with the required supplies and is kept in sanitary condition.
- Fail to clean and sanitize toilet, sink and floor at least once per day and as often as necessary.
- Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
- Required
2 infractions
- Food contact surfaces properly designed, constructed, installed, maintained, and located (smooth, non-absorbent, cleanable, corrosion resistant, non-toxic and free from contamination).
- Fail to ensure equipment / utensil(s) / dishware are corrosion-resistant and non-toxic.
- Fail to ensure equipment / utensil(s) / dishware are readily cleanable and in good repair.
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
- Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
- Food contact surfaces properly designed, constructed, installed, maintained, and located (smooth, non-absorbent, cleanable, corrosion resistant, non-toxic and free from contamination).
- Required
1 infraction
- General housekeeping is satisfactory.
- Fail to maintain the premise in a clean and sanitary condition.
- General housekeeping is satisfactory.