The Shawarma House
9 Main St. North, Waterdown ON L0R 2H0 · Restaurant
8 inspections
- Routine Inspection
3 infractions
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Keep cloths clean, in good repair, and restricted to a single task
- Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
- Food in storage protected from contamination
- Ensure racks, shelves or pallets are clean and designed to protect against contamination
- Food handlers who come into contact with food/utensils shall do so in a sanitary manner
- Ensure food handlers confine hair while handling food
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Routine Inspection
2 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Ensure walls are kept clean and in good repair
- Food in storage protected from contamination
- Ensure racks, shelves or pallets are clean and designed to protect against contamination
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Routine Inspection
0 infractions
- Routine Inspection
2 infractions
- Testing reagent used to determine concentration of sanitizer
- Provide and use test reagent to determine concentration of sanitizer
- Food in storage protected from contamination
- Ensure racks, shelves or pallets are clean and designed to protect against contamination
- Testing reagent used to determine concentration of sanitizer
- Routine Inspection
2 infractions
- Testing reagent used to determine concentration of sanitizer
- Provide and use test reagent to determine concentration of sanitizer
- Refrigeration and hot-holding equipment maintained
- Provide easily readable thermometer in refrigeration or hot-holding equipment
- Testing reagent used to determine concentration of sanitizer
- Routine Inspection
0 infractions
- Routine Inspection
4 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Hand washing basin with supplies of soap and paper towels in dispensers
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Maintenance of sanitary facilities
- Routine Inspection
3 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Maintenance of sanitary facilities
- Refrigeration and hot-holding equipment maintained