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The Village

3073 Hurontario Street Mississauga ON L5A 2G9 · Food Take Out

8 inspections

  1. Required

    2 infractions

    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
    • Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
  2. Required

    2 infractions

    • Did operator provide and use accurate and easy-to-read thermometers?
    • Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
  3. Required

    4 infractions

    • Did operator keep potentially hazardous food out of the temperature danger zone, and provide adequately sized refrigeration and/or hot-holding equipment/space for the safe storage of such food? (Significant risk)
    • Did operator provide and use accurate and easy-to-read thermometers?
    • Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
    • Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
  4. Required

    3 infractions

    • Did operator keep potentially hazardous food out of the temperature danger zone, and provide adequately sized refrigeration and/or hot-holding equipment/space for the safe storage of such food? (Significant risk)
    • Did operator provide a test reagent to determine the concentration of sanitizer?
    • Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
  5. Follow-up

    0 infractions

  6. Required

    6 infractions

    • Did operator keep potentially hazardous food out of the temperature danger zone, and provide adequately sized refrigeration and/or hot-holding equipment/space for the safe storage of such food? (Critical Risk)
    • Did operator provide a test reagent to determine the concentration of sanitizer?
    • Did operator properly wash and sanitize utensils?
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
    • Did operator provide sufficient level of lighting?
    • Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
  7. Follow-up

    3 infractions

    • Did operator properly wash and sanitize utensils?
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
    • Did operator provide sufficient level of lighting?
  8. Required

    6 infractions

    • Did operator keep potentially hazardous food out of the temperature danger zone, and provide adequately sized refrigeration and/or hot-holding equipment/space for the safe storage of such food? (Critical Risk)
    • Did operator provide the required supplies at each handwashing station?
    • Did operator properly wash and sanitize utensils?
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
    • Did operator provide required supplies for every washroom?
    • Did operator provide sufficient level of lighting?