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Zesty Cafe

831 Talbot Street, St. Thomas Ontario N5P 1E4 · Restaurant

13 inspections

  1. Follow-up

    2 infractions

    • Food premises operation general
      • ensure premises is free from conditions that may: be a health hazard, adversely affect the sanitary operation of the premises, or adversely affect the wholesomeness of the food
    • Storage of food
      • cover all food in storage
  2. Required

    6 infractions

    • Food premises operation general
      • ensure premises is free from conditions that may: be a health hazard, adversely affect the sanitary operation of the premises, or adversely affect the wholesomeness of the food
    • Food premises maintenance
      • ensure that garbage and wastes, including liquid wastes, are collected and removed as often as is necessary to maintain the premises in a sanitary condition
    • Sanitary facilities maintenance
      • ensure sanitary facilities are kept sanitary, properly equipped and in good repair at all times
    • Food protected from contamination and adulteration
      • separate raw and ready-to-eat foods during storage and handling
    • Temperature control for storage of potentially hazardous foods
      • ensure frozen foods are kept in a frozen state until sold or prepared for use
    • Storage of food
      • cover all food in storage
  3. Follow-up

    0 infractions

  4. Follow-up

    1 infraction

    • Mechanical dishwasher operation and maintenance
      • ensure clean wash water is maintained at a temperature between 60°C and 71°C
      • ensure the sanitizing rinse water is maintained at a temperature greater than 82°C and is applied for a minimum of 10 seconds
      • provide easy-to-read thermometers that accurately show wash and rinse temperatures
  5. Follow-up

    0 infractions

  6. Follow-up

    1 infraction

    • Food premises operation general
      • ensure premises is free from conditions that may: be a health hazard, adversely affect the sanitary operation of the premises, or adversely affect the wholesomeness of the food
  7. Follow-up

    0 infractions

  8. Required

    6 infractions

    • Food premises operation general
      • ensure premises is free from conditions that may: be a health hazard, adversely affect the sanitary operation of the premises, or adversely affect the wholesomeness of the food
    • Equipment, utensils and multi-service articles maintenance
      • ensure that all equipment, utensils and multi-service articles are of sound, tight construction, kept in good repair, capable of being cleaned and sanitized, and suitable for its intended purpose
    • Adequate number of sinks for utensil sanitation
      • provide two sinks, of corrosion-resistant material for the cleaning and sanitizing of utensils
    • Sanitary facilities maintenance
      • ensure sanitary facilities are kept sanitary, properly equipped and in good repair at all times
    • Food protected from contamination and adulteration
      • ensure all food is protected from contamination and adulteration
    • Temperature control for storage of potentially hazardous foods
      • ensure frozen foods are kept in a frozen state until sold or prepared for use
  9. Follow-up

    0 infractions

  10. Required

    7 infractions

    • Food premises operation general
      • ensure premises is free from conditions that may: be a health hazard, adversely affect the sanitary operation of the premises, or adversely affect the wholesomeness of the food
    • Food premises maintenance
      • ensure every room is kept free from materials and equipment not regularly used in the room
      • ensure that furniture, equipment and appliances are so constructed and arranged as to permit thorough cleaning
    • Adequate number of sinks for utensil sanitation
      • provide three sinks, of corrosion-resistant material and of sufficient size to ensure thorough cleaning and sanitizing of utensils
    • Sanitizing food contact surfaces and equipment
      • ensure that the surfaces of equipment and facilities that come in contact with food are cleaned and sanitized as often as is necessary to maintain such surfaces in a sanitary condition
    • Food protected from contamination and adulteration
      • ensure all food is protected from contamination and adulteration
    • Storage of food
      • cover all food in storage
    • Food handler training
      • ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating
  11. Follow-up

    4 infractions

    • Food premises maintenance
      • ensure that furniture, equipment and appliances are so constructed and arranged as to permit thorough cleaning
    • Food premises free of conditions that attract pests
    • Mechanical dishwasher operation and maintenance
    • Storage of food
      • store foods off the floor
  12. Required

    10 infractions

    • Food premises operation general
      • ensure premises is free from conditions that may: be a health hazard, adversely affect the sanitary operation of the premises, or adversely affect the wholesomeness of the food
    • Food premises maintenance
      • ensure that furniture, equipment and appliances are so constructed and arranged as to permit thorough cleaning
    • Equipment, utensils and multi-service articles maintenance
      • ensure that all equipment, utensils and multi-service articles are of sound, tight construction, kept in good repair, capable of being cleaned and sanitized, and suitable for its intended purpose
    • Food premises free of conditions that attract pests
      • ensure premises free from conditions that could lead to the harbouring or breeding of pests.
    • Acceptable sanitizing method and testing
      • provide a test reagent for determining the concentration of sanitizer where the sanitizing operation takes place
    • Sanitizing food contact surfaces and equipment
      • ensure that the surfaces of equipment and facilities that come in contact with food are cleaned and sanitized as often as is necessary to maintain such surfaces in a sanitary condition
    • Mechanical dishwasher operation and maintenance
    • Safe storage of toxic/ poisonous substances
      • ensure toxic/ poisonous substances are kept in a compartment separate from food, utensils and food surfaces
      • ensure toxic/ poisonous substances are kept in a properly labelled container
    • Food protected from contamination and adulteration
      • ensure all food is protected from contamination and adulteration
    • Storage of food
      • store foods off the floor
  13. Required

    5 infractions

    • Food premises operation general
    • Food premises provided with adequate access to potable water
      • ensure that handwashing stations are maintained, adequately supplied and used solely for handwashing
    • Acceptable sanitizing method and testing
    • Food protected from contamination and adulteration
      • ensure all food is protected from contamination and adulteration
    • Storage of food
      • ensure that racks, shelves, or pallets used to store foods are designed to protect the food from contamination and are easily cleanable