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WALKERS RESTAURANT

88 GERRISH, WINDSOR · Food Establishment

4 inspections

  1. Inspection

    0 infractions

  2. Inspection

    2 infractions

    • 29(2)(a) INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Clean wall in basement & eliminate source of grease substance observed. Correct small drip on wastewater pipe in basement.
    • 33(1) - OPERATOR FAILING TO CONTROL TMEPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Dairy & keep refrigerated sauce stored > 4C / 40F in two door commercial fridge. Sauce > 4hours > 4C / 40F voluntarily discarded. Dairy recently placed relocated to other working refrigeration. Cease use of fridge until repaired or replaced.
  3. Inspection

    3 infractions

    • 19(2)(b) - OPERATOR FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Provide liquid soap and paper toweling dispensers within reach of the user in staff washroom.
    • 33(1) - OPERATOR FAILING TO CONTROL TMEPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Two door commercial fridge not holding <=4C / 40F in foods. Operator properly managing issue until corrected.
    • 90 - FAILING TO HAVE APPROPRIATE MAINTENANCE, CLEANING, & SANITATION PROGRAM TO CONTROL PHYSICAL, CHEMICAL & MICROBIOLOGICAL CONTAMINATION.
      • All packaging must be stored off of the floor >= 6in. / 15cm.
  4. Inspection

    3 infractions

    • 19(2)(b) - OPERATOR FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Provide liquid soap and paper toweling dispensers within reach of the user in staff washroom. Cease use of common use hand towels. For handwashing remove disposable gloves then wash hands (& put on new gloves).
    • 33(1) - OPERATOR FAILING TO CONTROL TMEPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Two door commercial fridge not holding <=4C / 40F in foods. Recently placed potentially hazardous foods were relocated during inspection. Post sign "do not use". Have unit adjusted / serviced and holding <=4C / 40F before reuse.
    • 90 - FAILING TO HAVE APPROPRIATE MAINTENANCE, CLEANING, & SANITATION PROGRAM TO CONTROL PHYSICAL, CHEMICAL & MICROBIOLOGICAL CONTAMINATION.
      • Dry ingredient bags once opened must go into tightly covered containers. All food & packaging must be stored off of the floor >= 6in. / 15cm,