Viola Gourmet
312 Commissioners Rd W, London ON N6J 1Y3 · Supermarket / Grocery Store
13 inspections
- Required
5 infractions
- Food is protected from contamination and adulteration
- Fail to store and handle ice in a sanitary manner
- 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
- Utensils are sanitized manually as required
- Fail to sanitize utensils in a clean chlorine solution of at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Fail to clean and sanitize multi-service articles after each use
- Records, receipts, certificates maintained as required
- Fail to maintain records of pest control measures taken
- Fail to retain records of pest control measures taken for one year
- Food is protected from contamination and adulteration
- Required
2 infractions
- Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
- Fail to provide easily readable thermometers that show wash and rinse temperatures
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Fail to clean and sanitize multi-service articles after each use
- Fail to clean and sanitize utensils, other than multi-service articles, as often as necessary
- Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
- 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
- Table covers, napkins, serviettes, cloths and towels are clean and in good repair
- Fail to use clean table covers, napkins or serviettes in food service
- Fail to maintain table covers, napkins or serviettes used in food service in good repair
- Either manual or mechanical dishwashing provided
- Fail to provide an approved method of manual or mechanical dishwashing
- Utensils are sanitized manually as required
- Fail to sanitize utensils in a clean chlorine solution of at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
- Table covers, napkins, serviettes, cloths and towels are clean and in good repair
- Follow-up
2 infractions
- Either manual or mechanical dishwashing provided
- Fail to provide an approved method of manual or mechanical dishwashing
- Sanitary facilities are maintained, properly equipped and in good repair
- Fail to equip sanitary facility with a supply of toilet paper
- Fail to equip sanitary facility with a supply of soap or detergent
- Fail to equip sanitary facility with single-service towels or hot air dryer
- Either manual or mechanical dishwashing provided
- Required
4 infractions
- Handwashing stations are maintained and adequately supplied
- Fail to provide adequate number of handwashing stations
- Fail to situate handwashing stations for convenient access by food handlers
- Fail to use handwashing station only for handwashing of employees
- Food is protected from contamination and adulteration
- Fail to protect food from contamination and adulteration
- Utensils are sanitized manually as required
- Fail to sanitize utensils in a clean chlorine solution of at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
- Sanitary facilities are maintained, properly equipped and in good repair
- Fail to equip sanitary facility with a supply of soap or detergent
- Fail to equip sanitary facility with single-service towels or hot air dryer
- Handwashing stations are maintained and adequately supplied
- Required
3 infractions
- Handwashing stations are maintained and adequately supplied
- Fail to provide adequate number of handwashing stations
- Fail to situate handwashing stations for convenient access by food handlers
- Utensils are sanitized manually as required
- Fail to sanitize utensils in a clean chlorine solution of at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
- Sanitary facilities are maintained, properly equipped and in good repair
- Fail to equip sanitary facility with a supply of soap or detergent
- Handwashing stations are maintained and adequately supplied
- Required
0 infractions
- Required
4 infractions
- Handwashing stations are maintained and adequately supplied
- Fail to provide adequate number of handwashing stations
- Food is protected from contamination and adulteration
- Fail to protect food from contamination and adulteration
- 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
- 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
- Handwashing stations are maintained and adequately supplied
- Required
3 infractions
- Food is protected from contamination and adulteration
- Fail to protect food from contamination and adulteration
- Utensils are sanitized manually as required
- Fail to sanitize utensils using agent approved for intended purpose
- Records, receipts, certificates maintained as required
- Fail to maintain records of pest control measures taken
- Fail to retain records of pest control measures taken for one year
- Food is protected from contamination and adulteration
- Required
1 infraction
- Food is protected from contamination and adulteration
- Required
1 infraction
- Food is protected from contamination and adulteration
- Fail to protect food from contamination and adulteration
- Food is protected from contamination and adulteration
- Required
6 infractions
- Potentially hazardous food products are not between 4°C (40°F) and 60°C (140°F), except during periods of preparation, processing and manufacturing
- Fail to maintain potentially hazardous foods at a safe internal temperature
- Food is protected from contamination and adulteration
- Fail to protect food from contamination and adulteration
- Furniture, equipment and appliances are constructed and arranged to permit cleaning and maintenance
- Fail to ensure that racks, shelves or pallets used for food storage are of readily cleanable design
- Utensils are sanitized manually as required
- Fail to sanitize utensils using agent approved for intended purpose
- Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
- Fail to maintain floors as tight, smooth and non-absorbent in food-handling rooms
- Records, receipts, certificates maintained as required
- Fail to produce food handler certificate at the request of the Officer as per the local by-law
- Potentially hazardous food products are not between 4°C (40°F) and 60°C (140°F), except during periods of preparation, processing and manufacturing