WING FU RESTAURANT
269 HIGHWAY 214, ELMSDALE · Food Establishment
8 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Do not thaw pork in the floor janitorial mop sink. Do not process any food items in a janitorial mop sink. If food must be thawed under continuously running cold water, then this must be done in either a cleaned and sanitized food preparation sink, or in a cleaned and sanitized dishwashing sink.
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Inspection
3 infractions
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Clean and sanitize the dry storage areas that have been contaminated by rodent droppings. Discard any unused items in the dry storage area to allow for easier cleaning.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- The food contact surface sanitizer on site is too strong. To prepare food contact surface sanitizer put 1/2 tsp (2.5ml) household unscented chlorine bleach in the 1 litre spray bottle and fill the rest with potable water.
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Do not thaw pork in the floor janitorial mop sink. Do not process any food items in a janitorial mop sink. If food must be thawed under continuously running cold water, then this must be done in either a cleaned and sanitized food preparation sink, or in a cleaned and sanitized dishwashing sink.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Inspection
0 infractions
- Inspection
3 infractions
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Clean the dust and food debris from the ceiling, walls, doors, and door handles of the walk-in cooler.
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Properly organize the walk-in cooler so that ready-to-eat food items are stored above raw meat products. Ready-to-eat food items such as cooked rice must be covered once cooled to prevent contamination.
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Ready to eat food items must not be placed next to raw meat in the sink. Meat must be thawed under continuously running cold water in the sink. Only place as much meat product in the sink that is necessary to thaw at one time. Between processing raw and ready to eat items, the sinks must be thoroughly cleaned and sanitized.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Inspection
0 infractions
- Inspection
1 infraction
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Clean mold growth in the ice machine.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Inspection
0 infractions