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The Deli

322 Broad St E Dunnville ON N1A 1G3 · Restaurant

7 inspections

  1. Follow-up

    0 infractions

  2. Required

    3 infractions

    • Toxic or poisonous substances required for the maintenance of sanitary conditions within the food premises are stored and handled as prescribed in the regulation (C)
      • Store toxic and/or poisonous substances in container bearing identifying labels
    • Equipment, utensils, multi-service articles and all surfaces are properly constructed and maintained in good condition (NC)
      • Ensure equipment, utensils and multi-service articles and food contact surfaces are in good repair
    • 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
  3. Required

    0 infractions

  4. Required

    0 infractions

  5. Required

    1 infraction

    • Food protected from contamination or adulteration (C)
      • Store raw foods separate and below cooked and/or ready-to-eat foods
  6. Required

    2 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
    • Furniture, equipment and appliances in food handling and storage rooms are constructed and arranged so as to permit thorough cleaning and the maintenance of the premises in a clean and sanitary condition (NC)
      • Ensure equipment is constructed and arranged to permit cleaning in order to maintain premises in a clean and sanitary condition
  7. Required

    7 infractions

    • Single-service containers and articles are kept free from contamination (C)
      • Store single-service containers and articles in a manner preventing contamination
    • 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
    • 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 food contact surfaces or equipment in between use or as often as necessary
    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Ensure that during the preparation, processing and manufacturing of potentially hazardous foods, they are not at a temperature between 4°C (40°F) and 60°C (140°F) for greater than 2 hours
    • Food handlers who come into contact with food and utensils shall do so in a sanitary manner (C)
      • Ensure food handlers take reasonable precautions to prevent contamination of food by hair
    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure floors are tight, smooth, and non-absorbent
    • Garbage and waste (solid or liquid) is collected and removed to ensure sanitary condition of premises (NC)
      • Collect and remove garbage and waste as necessary to maintain sanitary conditions