SIZZLO'S PERI PERI INC.
2537 REGIONAL RD 56 · Restaurant
4 inspections
- Re-inspection
0 infractions
- Routine Inspection
9 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Testing reagent used to determine concentration of sanitizer
- Provide and use test reagent to determine concentration of sanitizer
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Clean and sanitize food contact surfaces or equipment as often as necessary
- Food protected from contamination or adulteration
- Store raw foods separate and below cooked / ready-to-eat foods
- Food is held at 4°C (40°F) or less
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- All food product is supplied by an inspected facility (Federal, Provincial, or Municipal)
- Maintain records of food purchased for one year
- Certified food handler present in the food service premise
- Food handlers who come into contact with food/utensils shall do so in a sanitary manner
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Routine Inspection
2 infractions
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Maintain ventilation system in manner not permitting health hazard
- Certified food handler present in the food service premise
- Ensure certified food handler or supervisor is present during all hours of operation
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Routine Inspection
0 infractions