Urban Brew Cafe
405 Dundas St W, Whitby ON L1N 6A1 · Food Safety Inspections
3 inspections
- Re-Inspection
1 infraction
- Minimum of 1 Certified Food Handler per hour of operation?
- * Fail to provide a minimum of 1 certified food handler per hour of operation
- Operator to ensure a minimum of 1 certified food handler is present during every hour of operation
- Minimum of 1 Certified Food Handler per hour of operation?
- Routine
9 infractions
- Potentially hazardous food is held at 4°C (40°F) or lower
- * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
- Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
- Separate hand washing basin provided for food handlers
- * Fail to ensure hand washing basin is easily accessible
- Operator to ensure a designated hand washing basin is provided and/or accessible in each food preparation area
- Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
- * Fail to provide adequate supplies (single-use towels, soap in a dispenser) for the hand washing basin in the food preparation area
- Operator to ensure hand washing basins are adequately supplied
- Minimum of 1 Certified Food Handler per hour of operation?
- * Fail to provide a minimum of 1 certified food handler per hour of operation
- Operator to ensure a minimum of 1 certified food handler is present during every hour of operation
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
- Operator to adjust or repair the malfunctioning cooler immediately. Do not store any potentially hazardous foods in the malfunctioning unit until it is able to maintain hazardous foods at 4° C or lower
- Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
- Manual dishwashing: Wash, rinse, sanitize technique
- * Fail to provide sufficient detergent, chemicals, or required water temperatures for washing and sanitizing
- Operator to ensure the proper wash/rinse/sanitize dishwashing technique is applied
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
- * Fail to ensure sanitizing solution contains the appropriate type of chemical solution and/or concentration/strength of sanitizer
- Operator to ensure sanitizing solution contain the appropriate type of chemical solution and/or concentration/strength for sanitizing
- Adequate protection against the entrance of insects, vermin, and rodents
- * Evidence of pests observed
- Operator to ensure storage areas are maintained clean and organized to facilitate the monitoring of pest control
- Floors clean and in good repair
- * Fail to ensure floor of dishwashing area kept clean and in good repair
- Operator to ensure floors are kept clean and in good repair
- Operator to ensure floors are maintained from clutter to permit adequate cleaning
- Potentially hazardous food is held at 4°C (40°F) or lower
- Routine
2 infractions
- Minimum of 1 Certified Food Handler per hour of operation?
- * Fail to provide proof of a certified food handler certificate
- Operator to ensure a minimum of 1 certified food handler is present during every hour of operation
- Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
- * Fail to maintain utensils, multi-service articles and/or food contact surfaces in a clean and sanitary manner and/or in good repair
- Operator to ensure all food contact surfaces, utensils and/or multi-service articles are cleaned and sanitized after each use and are maintained in good repair
- Minimum of 1 Certified Food Handler per hour of operation?