UWO - Ivey Eatery
1255 Western Rd, London ON N6G 0N1 · Cafeteria
6 inspections
- Required
1 infraction
- Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
- Fail to maintain floors clean and in good repair
- Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
- Required
1 infraction
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Fail to clean and sanitize multi-service articles after each use
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Required
2 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
- Utensils are sanitized manually as required
- Fail to sanitize utensils using agent approved for intended purpose
- Potentially hazardous food is maintained at 4°C (40°F) or lower
- Required
1 infraction
- 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 is maintained at 4°C (40°F) or lower
- 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
- Refrigeration and hot-holding equipment for potentially hazardous food is maintained
- Fail to provide accurate, easily readable thermometer for refrigeration and hot-holding
- Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
- Fail to ensure that clean wash water is maintained between 60°C (140°F) and 71°C (160°F)
- Potentially hazardous food is maintained at 60°C (140°F) or higher
- Required
2 infractions
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Fail to clean and sanitize utensils, other than multi-service articles, as often as necessary
- Lighting adequate for food preparation and cleaning
- Fail to provide required lighting during all hours of operation
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized