UWO - Middlesex College (Grad Club)
UWO Middlesex College, London ON N6A 5B7 · Cafeteria
7 inspections
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Required
2 infractions
- Food is protected from contamination and adulteration
- Fail to store and handle ice in a sanitary manner
- 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)
- Food is protected from contamination and adulteration
- Required
2 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
- Single-service containers and articles kept free from contamination
- Fail to keep single-service containers and articles in a manner and place to prevent contamination
- Potentially hazardous food is maintained at 60°C (140°F) or higher
- Required
0 infractions
- Required
3 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
- Fail to maintain equipment, utensils and / or multi-service articles in a form and material that can be cleaned and sanitized
- Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
- Fail to ensure that clean chlorine solution is at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
- Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
- Fail to maintain walls clean and in good repair
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained