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Taza Berlin Doner

5A-975 McKeown Ave North Bay ON P1B 9P2 · Restaurant

11 inspections

  1. Compliance (Required)

    0 infractions

  2. Complaint

    0 infractions

  3. Complaint

    4 infractions

    • Thermometers used to verify food preparation and storage temperatures
    • Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
    • Washing hands thoroughly before and after handling food
      • * Food handlers fail to wash hands as often as necessary to prevent the contamination of food or food areas
      • Operator to wash hands before putting on disposable gloves
    • Potentially hazardous food is held at 4°C (40°F) or lower
      • * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
      • CCP monitoring should be conducted by operator
      • Potentially hazardous foods observed at an internal temperature above 4° C (40°F)
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
  4. Compliance (Required)

    2 infractions

    • Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
      • * Fail to use equipment/utensils/dishes/food containers/multi-service articles in good repair (i.e. free from cracks/crevices/chips/open seams)
      • * Fail to use equipment/utensils/dishes/food containers/multi-service articles that are corrosion resistant/non-toxic/non-absorbent
      • Operator to ensure all food contact surfaces, utensils and/or multi-service articles are cleaned and sanitized after each use and are maintained in good repair
      • Operator to ensure all food contact surfaces/equipment/utensils/multi-service articles are made of materials that are corrosion resistant/non-toxic/non-absorbent
    • Floors clean and in good repair
  5. Re-inspection

    1 infraction

    • Floors clean and in good repair
      • * Fail to ensure floors of food premise are kept clean and/or in good repair
      • Operator to ensure floors are kept clean and in good repair
  6. Compliance (Required)

    1 infraction

    • Floors clean and in good repair
      • * Fail to ensure floors of food premise are kept clean and/or in good repair
      • Operator to ensure floors are kept clean and in good repair
  7. Compliance (Required)

    4 infractions

    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • * Fail to ensure food contact surfaces are cleaned & sanitized after each use or as often as necessary
      • Operator to ensure all food contact surfaces are properly cleaned & sanitized
    • Potentially hazardous food is held at 4°C (40°F) or lower
      • Potentially hazardous foods observed at an internal temperature above 4° C (40°F)
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
    • Separate hand washing basin provided for food handlers
      • * Fail to ensure hand washing basin is easily accessible
    • Washing hands thoroughly before and after handling food
      • Operator to wash hands before putting on disposable gloves
  8. Compliance (Required)

    1 infraction

    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • * Fail to ensure food contact surfaces are cleaned & sanitized after each use or as often as necessary
      • Operator to ensure all food contact surfaces are properly cleaned & sanitized
  9. Compliance (Required)

    0 infractions

  10. Compliance (Required)

    0 infractions

  11. Compliance (Required)

    2 infractions

    • Manual dishwashing: Wash, rinse, sanitize technique
      • * Fail to ensure adequate sanitizer concentration are achieved for sanitizing
      • Quaternary ammonium compound must be at least 200 parts per million and lower than 24°C or more for at least 45 seconds
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • * Fail to ensure sanitizing solution contains the appropriate type of chemical solution and/or concentration/strength of sanitizer
      • Operator to ensure sanitizing solution contain the appropriate type of chemical solution and/or concentration/strength for sanitizing