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THAI KHMER CUISINE

417 Thirteenth Street West, Cornwall, Ontario, K6J 3H4 · Restaurant

8 inspections

  1. Required

    7 infractions

    • Manual dishwashing: Wash, rinse, sanitize technique
    • Food is held at 4°C (40°F) or less or 60°C (140°F) or higher
    • Food protected from potential contamination and adulteration
    • Proper use and storage of clean utensils (including single service utensils)
    • Equipment for either manual or mechanical dishwashing available on site
    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
  2. Required

    7 infractions

    • Food contact surfaces washed/rinsed/sanitized after each use
    • Operator of a food premise shall ensure that food handler in the food premise wash their hands and not contaminate the food
    • Handwashing stations are provided, adequately supplied and used only for the handwashing of employees
    • Food protected from potential contamination and adulteration
    • Food processed in a safe manner
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
  3. Required

    2 infractions

    • Food contact surfaces washed/rinsed/sanitized after each use
    • Food is held at 4°C (40°F) or less or 60°C (140°F) or higher
  4. Required

    2 infractions

    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
    • Food contact surfaces washed/rinsed/sanitized after each use
  5. Follow-up

    1 infraction

    • Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating
  6. Required

    3 infractions

    • Food protected from potential contamination and adulteration
    • Handwashing stations are provided, adequately supplied and used only for the handwashing of employees
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
  7. Follow-up

    0 infractions

  8. Required

    5 infractions

    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
    • Food contact surfaces properly designed, constructed, installed and maintained
    • Manual dishwashing: Wash, rinse, sanitize technique
    • Food protected from potential contamination and adulteration
    • Food processed in a safe manner