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The Green Window

100 201 Queens Ave, London ON N6A 1J1 · Restaurant

9 inspections

  1. Required

    1 infraction

    • Potentially hazardous food products are not between 4°C (40°F) and 60°C (140°F), except during periods of preparation, processing and manufacturing
      • Fail to maintain potentially hazardous foods at a safe internal temperature
  2. Required

    1 infraction

    • Potentially hazardous food is maintained at 4°C (40°F) or lower
      • Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
  3. Required

    1 infraction

    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
      • Fail to maintain walls clean and in good repair
  4. Required

    0 infractions

  5. Required

    3 infractions

    • Handwashing stations are maintained and adequately supplied
      • Fail to use handwashing station only for handwashing of employees
    • Food is protected from contamination and adulteration
    • Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
      • Fail to ensure that clean quaternary ammonium compound solution reaches 200 parts per million at 24°C (75°F) or greater for at least 45 seconds
  6. Required

    1 infraction

    • Utensils are sanitized manually as required
      • Fail to sanitize utensils in a clean chlorine solution of at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
  7. Required

    1 infraction

    • Potentially hazardous food is maintained at 4°C (40°F) or lower
      • Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
  8. Required

    1 infraction

    • Potentially hazardous food is maintained at 4°C (40°F) or lower
      • Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
  9. Required

    3 infractions

    • Refrigeration and hot-holding equipment for potentially hazardous food is maintained
      • Fail to provide accurate, easily readable thermometer for refrigeration and hot-holding
    • Handwashing stations are maintained and adequately supplied
      • Fail to maintain handwashing stations
      • Fail to use handwashing station only for handwashing of employees
    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
      • Fail to maintain walls as readily cleanable