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Thai Delish

29 Water Street Simcoe ON N3Y 1P8 · Restaurant

5 inspections

  1. Required

    8 infractions

    • Cloths and towels are maintained in clean, good repair and used for dedicated purposes only (C)
      • Ensure wiping cloths are kept in a sanitizing solution when not in use
    • Sanitary facilities are equipped with a constant supply of water (C)
      • Ensure sanitary facilities are equipped with a constant supply of hot and cold running water
    • Food protected from contamination or adulteration (C)
      • Cover all food in storage
      • Store all food, including beverages, off the floor to prevent contamination
      • Store raw foods separate and below cooked and/or ready-to-eat foods
    • No room with food is used for sleeping purposes (NC)
      • Ensure that no room where food is prepared, processed, packaged, served, transported, manufactured, sold, offered for sale, or displayed is used for sleeping purposes
    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure floors are kept clean and in good repair
    • Adequate lighting is provided for food preparation and cleaning (NC)
      • Provide required illumination during all hours of operation
      • Provide adequate lighting for food preparation and cleaning
      • Ensure illumination is maintained in premises as prescribed in Ontario Regulation 332/12 (Building Code)
    • Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)
      • Clean and sanitize non-food contact surfaces as often as necessary to maintain them in a sanitary condition
    • Accurate thermometers are available on site (NC)
      • Provide an easy-to-read, accurate indicating thermometer to check food storage temperatures
  2. Follow-up

    0 infractions

  3. Required

    7 infractions

    • Food protected from contamination or adulteration (C)
      • Store raw foods separate and below cooked and/or ready-to-eat foods
    • Inspection results are posted in a conspicuous location on site (NC)
      • Ensure results of inspections conducted by a public health inspector are posted in accordance with the public health inspector's request
    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure floors are kept clean and in good repair
      • Ensure rooms where food is handled, processed, packaged, served, transported, manufactured, handled, sold, offered for sale and displayed are kept free from materials and equipment not regularly used in them
    • All hand washing stations supplied are adequately supplied (NC)
      • Provide soap in a dispenser at hand washing stations in food preparation area
    • Adequate lighting is provided for food preparation and cleaning (NC)
      • Provide required illumination during all hours of operation
    • Sanitizer test kits are available (NC)
      • Ensure a sanitizing test kit is provided for all sanitizing agents used within the food premise
      • Ensure sanitizing test kits are readily available where the sanitization takes place
    • Maintain sanitary facilities in a clean and sanitary manner, equipped with all necessary supplies (NC)
      • Ensure sanitary facility is in good repair
  4. Follow-up

    0 infractions

  5. Required

    9 infractions

    • Cloths and towels are maintained in clean, good repair and used for dedicated purposes only (C)
      • Keep cloths and towels clean, in good repair, and restricted to a single task
      • Ensure wiping cloths are kept in a sanitizing solution when not in use
    • Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
      • Clean and sanitize utensils that are not multi-service articles as often as necessary to maintain them in a clean and sanitary condition
    • Food protected from contamination or adulteration (C)
      • Store all food, including beverages, off the floor to prevent contamination
      • Store raw foods separate and below cooked and/or ready-to-eat foods
    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
    • Adequate lighting is provided for food preparation and cleaning (NC)
      • Provide required illumination during all hours of operation
      • Provide adequate lighting for food preparation and cleaning
      • Ensure illumination is maintained in premises as prescribed in Ontario Regulation 332/12 (Building Code)
    • Pest control records are available on site (NC)
      • Ensure all pest control measures taken are recorded
      • Ensure all pest control records are retained on-site for at least one year
      • Have records available for review by a medical officer of health or a public health inspector upon request
    • Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)
      • Clean and sanitize non-food contact surfaces as often as necessary to maintain them in a sanitary condition
      • Ensure storage racks, shelves and pallets are clean and free from dust and/or debris
      • Ensure cabinets are clean and free from dust and/or debris
    • Sanitizer test kits are available (NC)
      • Ensure a sanitizing test kit is provided for all sanitizing agents used within the food premise
      • Ensure sanitizing test kits are readily available where the sanitization takes place
    • Accurate thermometers are available on site (NC)
      • Provide an easy-to-read, accurate indicating thermometer to check food storage temperatures