Twice the Deal Pizza
12 99 Belmont Dr, London ON N6J 4K2 · Food Take Out
12 inspections
- Follow-up
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
3 infractions
- Handwashing stations are maintained and adequately supplied
- Fail to maintain handwashing stations with adequate supplies
- 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 maintain walls clean and in good repair
- Handwashing stations are maintained and adequately supplied
- Required
3 infractions
- 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
- 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
- Potentially hazardous food is maintained at 60°C (140°F) or higher
- Required
2 infractions
- Food is protected from contamination and adulteration
- Fail to protect food from contamination and adulteration
- Food handler or supervisor present during operation has completed food handler training
- Fail to ensure the presence of a food handler or supervisor, who has completed food handler training, during every hour of operation in a food service premises
- Fail to ensure certified food handler supervising the preparation, processing, packaging, service or storage of food where hazardous food is prepared and when the food premises is operating at all times as per the local by-law
- Food is protected from contamination and adulteration
- Required
0 infractions
- Required
3 infractions
- 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
- 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
- Potentially hazardous food is maintained at 60°C (140°F) or higher
- 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
- 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
- Fail to maintain potentially hazardous foods between 4°C (40°F) and 60°C (140°F) for no more than two hours
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Fail to clean and sanitize equipment and facilities surfaces as often as necessary
- Lighting adequate for food preparation and cleaning
- Fail to provide required lighting during all hours of operation
- Potentially hazardous food is maintained at 4°C (40°F) or lower
- Required
5 infractions
- Food is protected from contamination and adulteration
- Fail to protect food from contamination and adulteration
- Toxic or poisonous substances are stored and handled properly
- Fail to keep toxic / poisonous substances in a container bearing an identifying label
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Fail to clean and sanitize equipment and facilities surfaces as often as necessary
- Sanitary facilities are maintained, properly equipped and in good repair
- Fail to equip sanitary facility with a supply of toilet paper
- Lighting adequate for food preparation and cleaning
- Fail to provide required lighting during all hours of operation
- Food is protected from contamination and adulteration
- Required
3 infractions
- Food is protected from contamination and adulteration
- Fail to protect food from contamination and adulteration
- Toxic or poisonous substances are stored and handled properly
- Fail to keep toxic / poisonous substances in a container bearing an identifying label
- 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
- Fail to equip sanitary facility with a supply of toilet paper
- Food is protected from contamination and adulteration
- Required
1 infraction
- Food is protected from contamination and adulteration
- Fail to protect food from contamination and adulteration
- Food is protected from contamination and adulteration
- Required
2 infractions
- 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
- 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
- Potentially hazardous food products are not between 4°C (40°F) and 60°C (140°F), except during periods of preparation, processing and manufacturing
- 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
- 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
- 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
- Food handler or supervisor present during operation has completed food handler training
- Fail to ensure the presence of a food handler or supervisor, who has completed food handler training, during every hour of operation in a food service premises
- Potentially hazardous food is maintained at 4°C (40°F) or lower