Werger's Delicatessen
B-213 Queen St Dunnville ON N1A 1H8 · Food Take Out
8 inspections
- Follow-up
1 infraction
- Potentially hazardous food is maintained at 4°C (40°F) or less (C)
- Adjust or repair the refrigeration unit immediately
- Do not store any potentially hazardous foods in the unit until it is able to maintain the internal temperature of potentially hazardous foods at 4°C (40°F) or less
- Potentially hazardous food is maintained at 4°C (40°F) or less (C)
- Follow-up
4 infractions
- Either manual or mechanical dishwashing provided (C)
- Provide a drying rack that is of corrosion resistant material
- Manual dishwashing requirements are met (C)
- Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
- Follow the two-compartment sink method: wash and rinse in first sink, sanitize in second sink
- Ensure chlorine sanitizer is no less than 100 ppm at 24°C (75°F) or greater for at least 45 seconds
- Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
- Clean and sanitize utensils that are not multi-service articles as often as necessary to maintain them in a clean and sanitary condition
- Food protected from contamination or adulteration (C)
- Protect food from contamination and adulteration
- Ensure displayed food is enclosed in a manner to prevent contamination
- Ensure utensils and multi-service articles are stored in a manner preventing contamination
- Either manual or mechanical dishwashing provided (C)
- Required
7 infractions
- Dedicated hand washing stations provided for food handlers (C)
- Ensure hand washing stations situated for convenient access by food handlers
- Food premises is protected against the entry and harbouring of pests (C)
- Provide tightly sealed entrances and/or screened entrances to prevent the entry of insects, birds, rodents, and other pests
- Either manual or mechanical dishwashing provided (C)
- Provide a drying rack that is of corrosion resistant material
- Food protected from contamination or adulteration (C)
- Ensure displayed food is enclosed in a manner to prevent contamination
- Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
- Ensure floors are tight, smooth, and non-absorbent
- Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)
- Clean and sanitize non-food contact surfaces as often as necessary to maintain them in a sanitary condition
- Maintain sanitary facilities in a clean and sanitary manner, equipped with all necessary supplies (NC)
- Equip sanitary facility with single-service towels or an air dryer
- Dedicated hand washing stations provided for food handlers (C)
- Required
2 infractions
- Furniture, equipment and appliances in food handling and storage rooms are constructed and arranged so as to permit thorough cleaning and the maintenance of the premises in a clean and sanitary condition (NC)
- Ensure equipment is constructed and arranged to permit cleaning in order to maintain premises in a clean and sanitary condition
- Remove all materials not associated with the daily operation of the premises
- Maintain sanitary facilities in a clean and sanitary manner, equipped with all necessary supplies (NC)
- Ensure sanitary facility is in good repair
- Equip sanitary facility with single-service towels or an air dryer
- Furniture, equipment and appliances in food handling and storage rooms are constructed and arranged so as to permit thorough cleaning and the maintenance of the premises in a clean and sanitary condition (NC)
- Follow-up
0 infractions
- Required
2 infractions
- Single-service containers and articles are kept free from contamination (C)
- Store single-service containers and articles in a manner preventing contamination
- Pest control records are available on site (NC)
- Have records available for review by a medical officer of health or a public health inspector upon request
- Single-service containers and articles are kept free from contamination (C)
- Complaint
5 infractions
- Dedicated hand washing stations provided for food handlers (C)
- Ensure hand washing stations are unobstructed and accessible for hand washing
- Ensure hand washing stations are only used for the purpose of hand washing of employees
- Cloths and towels are maintained in clean, good repair and used for dedicated purposes only (C)
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Manual dishwashing requirements are met (C)
- Follow the two-compartment sink method: wash and rinse in first sink, sanitize in second sink
- Food protected from contamination or adulteration (C)
- Ensure utensils and multi-service articles are stored in a manner preventing contamination
- Food handlers who come into contact with food and utensils shall do so in a sanitary manner (C)
- Ensure food handlers wash hands as often as necessary to prevent the contamination of food and food areas
- Dedicated hand washing stations provided for food handlers (C)
- Required
3 infractions
- Food premises is protected against the entry and harbouring of pests (C)
- Ensure the premises is kept free of conditions that lead to the harbouring or breeding of pests
- Frozen food is maintained in a frozen state until ready for sale or prepared for use (C)
- Ensure adequate freezer space for food storage
- Food handlers who come into contact with food and utensils shall do so in a sanitary manner (C)
- Ensure food handlers take reasonable precautions to prevent contamination of food by hair
- Food premises is protected against the entry and harbouring of pests (C)