Niagara Shawarma Hut Inspection Results

Inspection Results - Posted for one year

Aug. 21, 2017
Follow-up Inspection

Not in Compliance
Building interior is well-maintained
Walls, floors and ceilings are to be maintained and in good repair.
Not in Compliance
Food preparation areas have adequate lighting
Ensure that all food preparation areas are illuminated so that proper cleaning and sanitizing can be done.
Actions Taken By Inspector
Consultation / Technical Assistance
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.

Aug. 14, 2017
Routine Inspection

Not in Compliance
Thermometers are present in fridges and freezers
All cold holding units used to store hazardous foods must be provided with an accurate indicating thermometer that can be easily read.
Not in Compliance
Employees' hair is confined
All food handlers must have their hair confined. (e.g. hat or hairnet).
Not in Compliance
Manual dishwashing is done properly
Wash, rinse, sanitize technique. Dishes and utensils must be washed in a 2 or 3 compartment sink. Dishes must be washed, rinsed and sanitized.
Not in Compliance
Wiping cloths are properly handled (ie: with sanitizer)
A chemical sanitizer must be provided for use with wiping cloths that are used to clean and sanitize surfaces.
Not in Compliance
Building interior is well-maintained
Walls, floors and ceilings are to be maintained and in good repair.
Not in Compliance
Food preparation areas have adequate lighting
Ensure that all food preparation areas are illuminated so that proper cleaning and sanitizing can be done.
Not in Compliance
Premise is clean/sanitary
Food premise is to be maintained in a clean and sanitary condition.
Actions Taken By Inspector
Consultation / Technical Assistance
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.
Actions Taken By Inspector
Food Safety Training
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.

April 18, 2017
Follow-up Inspection

Not in Compliance
Employees' hair is confined
All food handlers must have their hair confined. (e.g. hat or hairnet).
Not in Compliance
Food preparation areas have adequate lighting
Ensure that all food preparation areas are illuminated so that proper cleaning and sanitizing can be done.
Actions Taken By Inspector
Consultation / Technical Assistance
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.

April 10, 2017
Routine Inspection

Not in Compliance
Non-food contact surfaces are properly constructed
All surfaces in a kitchen or other preparation area must be made of a readily cleanable and non-absorbent material.
Not in Compliance
Employees' hair is confined
All food handlers must have their hair confined. (e.g. hat or hairnet).
Not in Compliance
Building interior is well-maintained
Walls, floors and ceilings are to be maintained and in good repair.
Not in Compliance
Food preparation areas have adequate lighting
Ensure that all food preparation areas are illuminated so that proper cleaning and sanitizing can be done.
Not in Compliance
Premise is clean/sanitary
Food premise is to be maintained in a clean and sanitary condition.
Actions Taken By Inspector
Consultation / Technical Assistance
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.

Dec. 19, 2016
Follow-up Inspection

Not in Compliance
Employees' hair is confined
All food handlers must have their hair confined. (e.g. hat or hairnet).
Not in Compliance
Non-food contact surfaces are properly constructed
All surfaces in a kitchen or other preparation area must be made of a readily cleanable and non-absorbent material.
Not in Compliance
Food preparation areas have adequate lighting
Ensure that all food preparation areas are illuminated so that proper cleaning and sanitizing can be done.
Not in Compliance
Premise is clean/sanitary
Food premise is to be maintained in a clean and sanitary condition.
Actions Taken By Inspector
Consultation / Technical Assistance
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.

Dec. 15, 2016
Routine Inspection

Not in Compliance
Non-food contact surfaces are properly constructed
All surfaces in a kitchen or other preparation area must be made of a readily cleanable and non-absorbent material.
Not in Compliance
Employees' hair is confined
All food handlers must have their hair confined. (e.g. hat or hairnet).
Not in Compliance
Building interior is well-maintained
Walls, floors and ceilings are to be maintained and in good repair.
Not in Compliance
Premise is clean/sanitary
Food premise is to be maintained in a clean and sanitary condition.
Actions Taken By Inspector
Consultation / Technical Assistance
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.

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