Skip to content
Loading map…

SJFM - THIRU’S GOURMET/CLASSIC INDIAN (MARKET TENT)

#878 WEBER ST N, WOOLWICH ON N2J 4A9 · Facility

3 inspections

  1. Compliance Inspection

    9 infractions

    • Food is held at 4°C (40°F) or less
      • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
      • Mark "Keep Refrigerated" on hazardous food container
      • Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
      • Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
      • Preheat the hot holding unit to at least 60°C (140°F) before placing hot foods inside of the hot holding unit
    • 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
    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide paper towels in a dispenser at hand basin in food preparation area
      • Maintain hand washing stations with adequate supplies
    • 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 equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
      • Maintain and arrange equipment to permit a clean and sanitary condition
      • Maintain and arrange appliances to permit a clean and sanitary condition
      • Remove all materials not associated with the daily operation of the premises (s.7)
    • Cloths and towels maintained in clean, good repair and not used for other purposes
      • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
      • Ensure wiping cloths are kept in a sanitizing solution when not in use
      • Keep cloths clean, in good repair, and restricted to a single task
      • Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
  2. Compliance Inspection

    1 infraction

    • Separate hand washing basin provided for food handlers
      • Ensure hand washing basin is unobstructed and accessible for hand washing
  3. Compliance Inspection

    0 infractions