Thirsty Cactus
2 King St E, Dundas ON L9H 1B8 · Restaurant
10 inspections
- Routine Inspection
6 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Ensure floors are kept clean and in good repair
- Ensure walls are kept clean and in good repair
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure food contact equipment and utensils are free from cracks, crevices and open seams
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
- Store toxic/poisonous substances in compartment away from food or food working surfaces or utensils
- Store toxic/poisonous substances in container bearing identifying labels
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- Cover all food in storage
- Store and handle ice in a sanitary manner
- Refrigeration and hot-holding equipment maintained
- Provide easily readable thermometer in refrigeration or hot-holding equipment
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Routine Inspection
2 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Ensure floors are kept clean and in good repair
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure equipment, utensils and or multi-service articles in good repair
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Routine Inspection
3 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure food contact equipment and utensils are free from cracks, crevices and open seams
- Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
- Store toxic/poisonous substances in container bearing identifying labels
- Maintenance of sanitary facilities
- Equip sanitary facility with single service towels or air dryer
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Routine Inspection
0 infractions
- Routine Inspection
1 infraction
- Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
- Collect and remove garbage and waste as necessary to maintain sanitary conditions
- Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
- Routine Inspection
3 infractions
- Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
- Collect and remove garbage and waste as necessary to maintain sanitary conditions
- Food premise is protected against the entry and harbouring of pests
- Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
- Food processed in a safe manner
- Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
- Routine Inspection
4 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
- Single service containers and articles kept free from contamination
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Food protected from contamination or adulteration
- Cover all food in storage
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Routine Inspection
3 infractions
- Food protected from contamination or adulteration
- Refrigeration and hot-holding equipment maintained
- Certified food handler present in the food service premise
- Ensure certified food handler or supervisor is present during all hours of operation
- Routine Inspection
3 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers
- Maintain hand washing stations with adequate supplies
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Refrigeration and hot-holding equipment maintained
- Provide easily readable thermometer in refrigeration or hot-holding equipment
- Hand washing basin with supplies of soap and paper towels in dispensers
- Routine Inspection
0 infractions