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Super Wok

3 287 Talbot St W, Aylmer ON N5H 1J9 · Restaurant

7 inspections

  1. Follow-up

    0 infractions

  2. Required

    9 infractions

    • Food premises maintenance
      • ensure that the floor or floor coverings are tight, smooth and non-absorbent in rooms where food is handled or stored, utensils are cleaned, or in washrooms
      • ensure that walls and ceilings of rooms and passageways are readily cleanable and maintained in a sanitary condition
      • ensure every room is kept free from materials and equipment not regularly used in the room
      • ensure that furniture, equipment and appliances are so constructed and arranged as to permit thorough cleaning
    • Equipment, utensils and multi-service articles maintenance
      • ensure that all equipment, utensils and multi-service articles are of sound, tight construction, kept in good repair, capable of being cleaned and sanitized, and suitable for its intended purpose
      • ensure equipment and utensils that come into direct contact with food are corrosion resistant and non-toxic, and free from cracks, crevices and open seams
    • Food premises free of conditions that attract pests
    • Sanitary facilities maintenance
      • ensure sanitary facilities are kept sanitary, properly equipped and in good repair at all times
    • Food protected from contamination and adulteration
      • ensure all food is protected from contamination and adulteration
    • All food is processed in a manner that makes the food safe to eat
      • ensure food is processed in a manner that makes the food safe to eat
    • Temperature control for storage of potentially hazardous foods
      • ensure potentially hazardous foods are stored at 4°C and lower
      • ensure potentially hazardous foods are stored at 60°C and higher
      • ensure that during the preparation, processing and manufacturing of potentially hazardous foods, they are not at a temperature between 4°C and 60°C for greater than two hours
      • ensure safe cooling of potentially hazardous foods
    • Storage of food
      • cover all food in storage
      • store foods off the floor
    • Food handler hygiene
      • ensure every food handler wear clean outer garments
  3. Follow-up

    0 infractions

  4. Required

    7 infractions

    • Food premises maintenance
      • ensure that the floor or floor coverings are tight, smooth and non-absorbent in rooms where food is handled or stored, utensils are cleaned, or in washrooms
      • ensure that walls and ceilings of rooms and passageways are readily cleanable and maintained in a sanitary condition
      • ensure every room is kept free from materials and equipment not regularly used in the room
      • ensure that furniture, equipment and appliances are so constructed and arranged as to permit thorough cleaning
    • Food premises free of conditions that attract pests
      • ensure premises free from conditions that could lead to the harbouring or breeding of pests.
    • Sanitary facilities maintenance
      • ensure sanitary facilities are kept sanitary, properly equipped and in good repair at all times
    • Food protected from contamination and adulteration
    • All food is processed in a manner that makes the food safe to eat
    • Temperature control for storage of potentially hazardous foods
      • ensure potentially hazardous foods are stored at 4°C and lower
      • ensure potentially hazardous foods are stored at 60°C and higher
      • ensure that during the preparation, processing and manufacturing of potentially hazardous foods, they are not at a temperature between 4°C and 60°C for greater than two hours
    • Storage of food
      • cover all food in storage
      • store foods off the floor
      • store foods in containers that can be readily cleaned and sanitized
  5. Required

    1 infraction

    • Temperature control for storage of potentially hazardous foods
  6. Required

    6 infractions

    • Food premises maintenance
      • ensure that the floor or floor coverings are tight, smooth and non-absorbent in rooms where food is handled or stored, utensils are cleaned, or in washrooms
      • ensure that walls and ceilings of rooms and passageways are readily cleanable and maintained in a sanitary condition
      • ensure every room is kept free from materials and equipment not regularly used in the room
      • ensure that furniture, equipment and appliances are so constructed and arranged as to permit thorough cleaning
    • Food premises provided with adequate access to potable water
      • provide an adequate number of handwashing stations that are convenient for access by food handlers
    • Equipment, utensils and multi-service articles maintenance
    • Mechanical dishwasher operation and maintenance
      • ensure clean wash water is maintained at a temperature between 60°C and 71°C
      • ensure the sanitizing rinse water is maintained at a temperature greater than 82°C and is applied for a minimum of 10 seconds
    • Food protected from contamination and adulteration
      • ensure all food is protected from contamination and adulteration
    • Storage of food
      • ensure that racks, shelves, or pallets used to store foods are designed to protect the food from contamination and are easily cleanable
      • cover all food in storage
      • store foods off the floor
      • store foods in containers that can be readily cleaned and sanitized
  7. Required

    2 infractions

    • Food protected from contamination and adulteration
    • Storage of food