Western Fair Sports Centre - Pizza Pizza / Dekes Bar & Grill
865 Florence St, London ON N5W 6G6 · Restaurant
14 inspections
- Follow-up
0 infractions
- Required
1 infraction
- 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
- Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
- Follow-up
0 infractions
- Required
2 infractions
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Fail to clean and sanitize equipment and facilities surfaces as often as necessary
- Lighting adequate for food preparation and cleaning
- Fail to provide required lighting during all hours of operation
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Required
1 infraction
- Food is protected from contamination and adulteration
- Fail to protect food from contamination and adulteration
- Fail to store and handle ice in a sanitary manner
- Food is protected from contamination and adulteration
- Required
2 infractions
- Refrigeration and hot-holding equipment for potentially hazardous food is maintained
- Fail to provide accurate, easily readable thermometer for refrigeration and hot-holding
- Food handler or supervisor present during operation has completed food handler training
- Fail to ensure the presence of a food handler or supervisor, who has completed food handler training, during every hour of operation in a food service premises
- Refrigeration and hot-holding equipment for potentially hazardous food is maintained
- Required
2 infractions
- Refrigeration and hot-holding equipment for potentially hazardous food is maintained
- Fail to provide accurate, easily readable thermometer for refrigeration and hot-holding
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Fail to clean and sanitize equipment and facilities surfaces as often as necessary
- Refrigeration and hot-holding equipment for potentially hazardous food is maintained
- Required
3 infractions
- 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
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Fail to clean and sanitize equipment and facilities surfaces as often as necessary
- Food is protected from contamination and adulteration
- Follow-up
0 infractions
- Required
1 infraction
- 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
- Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
- 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
0 infractions
- Required
2 infractions
- Refrigeration and hot-holding equipment for potentially hazardous food is maintained
- Fail to provide accurate, easily readable thermometer for refrigeration and hot-holding
- 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
- Refrigeration and hot-holding equipment for potentially hazardous food is maintained
- Required
3 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
- 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
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Fail to clean and sanitize equipment and facilities surfaces as often as necessary
- Potentially hazardous food is maintained at 60°C (140°F) or higher