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UW - BRUBAKERS (SLC)

#200 UNIVERSITY Ave W, WATERLOO ON N2L 3G1 · Facility

4 inspections

  1. Compliance Inspection

    3 infractions

    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
    • Food processed in a safe manner
      • Process food in a manner to ensure it is safe to eat
      • Cook pork (pork products) and ground meats (other than poultry) at 71°C (160°F) for 15 seconds
      • Reheat food to original cooking temperature within 2 hours
      • Ensure hazardous foods do not remain in the temperature range of 4C to 60C for more than 2 hours during handling, preparation or service
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Ensure equipment, utensils and or multi-service articles in good repair
      • Ensure food contact equipment and utensils are free from cracks, crevices and open seams
  2. Compliance Inspection

    2 infractions

    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Ensure equipment, utensils and or multi-service articles in good repair
      • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
      • Ensure food contact equipment and utensils are free from cracks, crevices and open seams
  3. Compliance Inspection

    2 infractions

    • Food processed in a safe manner
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Ensure equipment, utensils and or multi-service articles in good repair
      • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
      • Ensure food contact equipment and utensils are free from cracks, crevices and open seams
  4. Compliance Inspection

    2 infractions

    • Food protected from contamination or adulteration
      • Store and handle ice in a sanitary manner
    • Food handlers who come into contact with food/utensils do so in a sanitary manner
      • Ensure food handlers wash hands as often as necessary