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SYMPOSIUM CAFE

#D-500 Can Amera Pky, CAMBRIDGE ON N1T 0A2 · Facility

5 inspections

  1. Compliance Inspection

    5 infractions

    • Manual dishwashing: Wash, rinse, sanitize technique
      • Ensure wash / rinse water is at 43°C or greater
    • Food is held at 4°C (40°F) or less
    • 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
    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide hot and cold running water for hand washing in food preparation area
      • Provide paper towels in a dispenser at hand basin in food preparation area
    • Cloths and towels maintained in clean, good repair and not used for other purposes
      • Ensure wiping cloths are kept in a sanitizing solution when not in use
  2. Compliance Inspection

    6 infractions

    • Food is held at 4°C (40°F) or less
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Ensure wash / rinse water is at 43°C or greater
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
      • Ensure wash water is between 60°C and 71°C
    • 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
    • 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
      • Provide soap in a dispenser at hand basin in the food preparation area
    • Cloths and towels maintained in clean, good repair and not used for other purposes
      • Ensure wiping cloths are kept in a sanitizing solution when not in use
  3. Compliance Inspection

    3 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
      • Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
    • Refrigeration and hot-holding equipment maintained
    • Hand washing basin with supplies of soap and paper towels in dispensers
  4. Compliance Inspection

    5 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
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide hot and cold running water for hand washing in food preparation area
    • Cloths and towels maintained in clean, good repair and not used for other purposes
      • Ensure wiping cloths are kept in a sanitizing solution when not in use
  5. Compliance Inspection

    3 infractions

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
    • Maintenance of sanitary facilities
    • Testing reagent used to determine concentration of sanitizer