The Shish
16 & 16A 1401 Ernest Ave, London ON N6E 2P6 · Restaurant
16 inspections
- Required
3 infractions
- Handwashing stations are maintained and adequately supplied
- Fail to provide adequate number of handwashing stations
- Food is protected from contamination and adulteration
- Fail to protect food from contamination and adulteration
- Fail to store and handle ice in a sanitary manner
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
- Handwashing stations are maintained and adequately supplied
- Required
1 infraction
- Potentially hazardous food is maintained at 60°C (140°F) or higher
- Fail to maintain potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
- Potentially hazardous food is maintained at 60°C (140°F) or higher
- Required
1 infraction
- Ventilation is maintained to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
- Fail to maintain ventilation system
- Ventilation is maintained to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
- Required
3 infractions
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Fail to clean and sanitize equipment and facilities surfaces as often as necessary
- Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
- Fail to maintain floors clean and in good repair
- Ventilation is maintained to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
- Fail to maintain ventilation system
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Follow-up
0 infractions
- Follow-up
7 infractions
- Handwashing stations are maintained and adequately supplied
- Fail to maintain handwashing stations with adequate supplies
- Food is protected from contamination and adulteration
- Fail to protect food from contamination and adulteration
- Single-service containers and articles kept free from contamination
- Fail to keep single-service containers and articles in a manner and place to prevent contamination
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Fail to clean and sanitize equipment and facilities surfaces as often as necessary
- Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
- Fail to maintain floors clean and in good repair
- Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
- Fail to maintain room in a sanitary condition
- Fail to maintain walls clean and in good repair
- Ventilation is maintained to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
- Fail to maintain ventilation system
- Handwashing stations are maintained and adequately supplied
- Follow-up
5 infractions
- Handwashing stations are maintained and adequately supplied
- Fail to maintain handwashing stations with adequate supplies
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Fail to clean and sanitize equipment and facilities surfaces as often as necessary
- Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
- Fail to maintain floors clean and in good repair
- Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
- Fail to maintain walls as readily cleanable
- Ventilation is maintained to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
- Fail to maintain ventilation system
- Handwashing stations are maintained and adequately supplied
- Required
5 infractions
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Fail to clean and sanitize utensils, other than multi-service articles, as often as necessary
- Fail to clean and sanitize equipment and facilities surfaces as often as necessary
- Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
- Fail to maintain floors clean and in good repair
- Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
- Fail to maintain room in a sanitary condition
- Fail to maintain walls clean and in good repair
- Fail to maintain ceilings clean and in good repair
- Ventilation is maintained to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
- Fail to maintain ventilation system
- Records, receipts, certificates maintained as required
- Fail to maintain records of pest control measures taken
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Required
3 infractions
- Furniture, equipment and appliances are constructed and arranged to permit cleaning and maintenance
- Fail to construct furniture, equipment and appliances to permit thorough cleaning and maintenance of the room or place in a clean sanitary condition
- Sanitary facilities are maintained, properly equipped and in good repair
- Fail to equip sanitary facility with a constant supply of hot and cold running water
- Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
- Fail to maintain walls as readily cleanable
- Fail to maintain walls clean and in good repair
- Furniture, equipment and appliances are constructed and arranged to permit cleaning and maintenance
- Required
0 infractions
- Required
4 infractions
- 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
- 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
- Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
- Fail to ensure that clean wash water is maintained between 60°C (140°F) and 71°C (160°F)
- Fail to ensure that clean chlorine solution is at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Fail to clean and sanitize equipment and facilities surfaces as often as necessary
- Potentially hazardous food is maintained at 4°C (40°F) or lower
- Required
4 infractions
- Food is processed in a manner that makes the food safe to eat
- Fail to process food in a manner safe to eat
- Food is protected from contamination and adulteration
- Fail to protect food from contamination and adulteration
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
- Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
- Fail to sanitize utensils using agent approved for intended purpose
- Food is processed in a manner that makes the food safe to eat
- Required
3 infractions
- 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
- Handwashing stations are maintained and adequately supplied
- Fail to maintain handwashing stations with adequate supplies
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
- Potentially hazardous food is maintained at 4°C (40°F) or lower
- Required
5 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Fail to use equipment, utensils, and / or multi-service articles for intended purposes
- Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
- Fail to use sanitizing agent in accordance with manufacturer's instructions
- Fail to use sanitizing agent for which a test reagent is readily available
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Fail to clean and sanitize equipment and facilities surfaces as often as necessary
- Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
- Fail to maintain floors clean and in good repair
- Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
- Fail to maintain walls as readily cleanable
- Fail to maintain walls clean and in good repair
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Required
5 infractions
- 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
- Food is protected from contamination and adulteration
- Fail to protect food from contamination and adulteration
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
- Fail to maintain equipment, utensils and / or multi-service articles in a form and material that can be cleaned and sanitized
- Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
- Fail to maintain floors as tight, smooth and non-absorbent in food-handling rooms
- Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
- Fail to maintain walls as readily cleanable
- Potentially hazardous food is maintained at 4°C (40°F) or lower
- Required
6 infractions
- 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
- Refrigeration and hot-holding equipment for potentially hazardous food is maintained
- Fail to provide accurate, easily readable thermometer for refrigeration and hot-holding
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
- Fail to maintain equipment, utensils and / or multi-service articles in a form and material that can be cleaned and sanitized
- Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
- Fail to use sanitizing agent in accordance with manufacturer's instructions
- Fail to use sanitizing agent for which a test reagent is readily available
- Sanitary facilities are maintained, properly equipped and in good repair
- Fail to equip sanitary facility with single-service towels or hot air dryer
- Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
- Fail to remove all materials and equipment not regularly used
- Fail to maintain walls as readily cleanable
- Fail to maintain walls clean and in good repair
- Potentially hazardous food is maintained at 4°C (40°F) or lower