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SK Grocers

1320 Wyandotte St W Windsor ON N9B 1H2 · Grocery Store/Supermarket

7 inspections

  1. Required Re-Inspection

    1 infraction

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (b) The floor or floor coverings are NOT tight, smooth and non-absorbent [N]
  2. Required

    5 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]
    • General housekeeping is satisfactory
      • (c) Furniture, equipment and appliances are NOT constructed or arranged adequately to maintain the room or place in a clean and sanitary manner [N]
    • Separate handwash stations are provided with the required supplies
      • (b) Handwashing stations are NOT adequately supplied [S]
    • Adequate storage space is provided for potentially hazardous food
      • (a) Adequate refrigeration space is NOT provided for the safe storage of potentially hazardous food [S]
    • Adequate protection against pests is provided
      • (b) Adequate protection against the entrance of pests is NOT provided [S]
  3. Required

    7 infractions

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (b) The floor or floor coverings are NOT tight, smooth and non-absorbent [N]
      • (c) The walls and ceilings are NOT readily cleanable, and/or maintained in a sanitary condition [N]
    • Separate handwash stations are provided with the required supplies
      • (c) Handwashing stations are NOT used for employee handwashing only [N]
    • All food is protected from contamination and adulteration
    • Manual dishwashing equipment and procedures are satisfactory
      • (c) Proper wash, rinse, and sanitizing technique is NOT practiced [C]
      • (e) Sanitizing is NOT at appropriate temperature and/or chemical concentrations [C]
    • Concentration of sanitizing agent is adequate
      • (a) Chlorine solution used for sanitizing is NOT at 100 parts per million (test strips required to confirm) [S]
    • Other sanitizing agents are approved and used appropriately.
      • (c) A test reagent for determining the concentration of sanitizer is NOT readily available where the sanitizing takes place [S]
    • Adequate protection against pests is provided
      • (b) Adequate protection against the entrance of pests is NOT provided [S]
  4. Required Re-Inspection

    0 infractions

  5. Required

    6 infractions

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (c) The walls and ceilings are NOT readily cleanable, and/or maintained in a sanitary condition [N]
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
    • Separate handwash stations are provided with the required supplies
      • (b) Handwashing stations are NOT adequately supplied [S]
    • All equipment, utensils, and multi-service articles are adequately constructed and maintained
      • (b) Article or equipment is NOT kept in good repair [S]
    • 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]
    • 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]
    • Concentration of sanitizing agent is adequate
      • (a) Chlorine solution used for sanitizing is NOT at 100 parts per million (test strips required to confirm) [S]
  6. Required Re-Inspection

    0 infractions

  7. Required

    4 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]
    • 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]
    • Accurate indicating thermometers are provided for equipment used for refrigeration or hot-holding of food
      • (a) Thermometers are NOT provided for temperature controlled equipment and easily read [N]
    • Manual dishwashing equipment and procedures are satisfactory
      • (c) Proper wash, rinse, and sanitizing technique is NOT practiced [C]