Vene's Gourmet Asian Cuisine
435 St. Paul Ave., Brantford ON N3R 4N8 · Restaurant
5 inspections
- Required
1 infraction
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Follow-up
0 infractions
- Required
5 infractions
- Results of any inspection conducted by a public health inspector are posted in accordance with the inspector's request
- Post public health Inspection grade certificate at or near entrance to premise
- All signs must be clearly visible to the public at or near the entrance to the premise.
- Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
- Store toxic/poisonous substances in container bearing identifying labels
- Food protected from contamination or adulteration
- Food is held at 4°C (40°F) or less
- Refrigeration and hot-holding equipment maintained
- Results of any inspection conducted by a public health inspector are posted in accordance with the inspector's request
- Required
6 infractions
- Separate hand washing basin provided for food handlers
- Ensure hand washing basin is unobstructed and accessible for hand washing
- Hand washing stations must be conveniently accessible by food handlers
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide paper towels in a dispenser at hand basin in food preparation area
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Manual dishwashing: Wash, rinse, sanitize technique
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
- Food protected from contamination or adulteration
- Food processed in a safe manner
- Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours
- Cool hazardous food from 20°C (68°F) to 4°C (40°F) within 4 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
- Separate hand washing basin provided for food handlers
- Required
4 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Maintenance of sanitary facilities
- Equip sanitary facility with single service towels or air dryer
- Food protected from contamination or adulteration