MANGEZ! Dine Safe Guide for March 16-31, 2017

Twice-monthly, Guelph Politico posts the latest inspection results from the Wellington-Dufferin-Guelph Public Health Unit inspection of local restaurants, hotels, cafes, grocery stores and other businesses that handle food. We call it “Mangez!”, and this column highlights the latest inspections done by WDGPH, and the results they’ve posted.

Here are the inspections done between March 16-31 according to the “Check Before You Choose” website.

*No infractions found

Adonia Casual Greek Family Dining, 737 Woolwich St
Angel’s Diner, 23 Wellington St E
Arc Industries, 8 Royal Rd
Bishop Macdonell, 200 Clair Rd W
Blount Canada Ltd., 505 Edinburgh Rd N
Booster Juice, 5-105 Clair Rd E
Buffalo Wild Wings, 35 Harvard Rd
Caribbean Queen, 435 Stone Rd W
The Chickery, 9-292 Stone Rd W
Creekside Kitchen, 10-115 Downey Rd
Dairy Queen, 380 Eramosa Rd
Dairy Queen, 749 Woolwich St
Denso Manufacturing – Dana Hospitality, 900 Southgate Dr
Esso, 587 York Rd
Fillstore Convenience, 240 Victoria Rd S
Gino’s Pizza, C-119 Silvercreek Pky N
Guelph General Hospital – Balcony Bistro, 115 Delhi St
Guelph Lake Commons, 520 Victoria Rd N
Guelph YMCA-YWCA – Fred A. Hamilton, 160 Ironwood Rd
Guelph YMCA-YWCA – Rickson Ridge, 177 Rickson Avenue
Guelph YMCA-YWCA – St. Michael, 9 McElderry Rd
Guelph YMCA-YWCA – Woodland Glen, 130 Woodland Glen Dr
Homewood Health Centre – Activity Therapy Kitchen, 150 Delhi St
KFC, 50 Wellington St E
La Garderie de L’arc-en-ciel, 221 Scottsdale Dr
Let’s Eat, 140 Hadati Rd
Louie’s on Lewis Lounge & Hall Inc, 84 Lewis Rd
Lucky Belly Food Co., 763 Woolwich St
Manchu Wok, 435 Stone Rd W
Market Place Convenience, 3-650 Scottsdale Dr
Mi Casita, B-447 Elizabeth Street
Montessori Academy Learning Centre, 286 Water St
Mr. Variety, 20 Woodlawn Rd E
Old Fashion Deli, 256 Silvercreek Pky N
Paola ‘s Fine Cheeses, 1-1027 Gordon St
Popeyes Louisana Kitchen, 14-35 Harvard Rd
Portions – Distinictive Meals and More Inc, 340 Woodlawn Rd W
The Royal on Gordon, 1691 Gordon St
Shakespeare Arms, 35 Harvard Rd
Smokin’ Tony’s Bar-B-Que, 3-204 Silvercreek Parkway N
St. Joseph’s Health Centre – Out’n About Adult Day Program, 69 Huron St
St. Louis Bar and Grill, F1-202 Clair Rd E
State and Main Kitchen and Bar, 1-79 Clair Rd E
Stone Lodge, 165 Cole Rd
Tim Hortons, 698 Woolwich St
Tim Hortons, 1-158 Clair Rd E
Tim Hortons, 435 Woodlawn Rd W
Tim Hortons, 987 Gordon St
TRY Vegan. 74 Ontario St
Twice the Deal Pizza, 105 Clair Rd E
U of G – Creelman Hall Marketplace, 50 Stone Rd E
U of G – Creelman Lower Level, 50 Stone Rd E
U of G – Daily Grind, 50 Stone Rd E
U of G – KFC/Poutinee’s, 50 Stone Rd E
U of G – Library Starbucks, 50 Stone Road E
U of G – MACKS Snack Bar, 50 Stone Rd E
U of G – Pizza Pizza, 50 Stone Rd E
Uptown Grill, 694 Woolwich St
Workside Daycare, 99 Woolwich St
Workside ECE Centre – Preschool Loft, 148 Delhi St
Zehrs Markets, 124 Clair Rd East
Zehrs Markets – Bento Nouveau, 1045 Paisley Rd
Zehrs Markets – Bento Nouveau, 124 Clair Road E

*Non-critical infraction: An infraction (violation) that is not likely to lead to food-borne illness or infection (e.g., lighting is not bright enough for food preparation or work areas).

Cora Breakfast and Lunch, 2-35 Harvard Rd (1 Non-Critical Infraction)

  • Ventilation system requires thorough cleaning

Guelph Country Club – Jesse’s on the Green, 133 Woodlawn Rd E (2 Non-Critical Infractions)

  • Ensure walls are kept clean and in good repair
  • Daily housekeeping practices must be improved

Guelph General Hospital – Patient Food Services, 115 Delhi St (2 Non-Critical Infractions)

  • Ensure floors are kept clean and in good repair
  • Ensure equipment / utensil(s) / dishware are readily cleanable and in good repair

Harmony House Retirement Home, 2129 Gordon St S (1 Non-Critical Infraction)

  • Equip facility with liquid soap in a dispenser

Heritage House Retirement Living, 2113 Gordon St (1 Non-Critical Infraction)

  • Store food at least 15 cm (6 inches) off the floor

Klops Meats And Deli, 442 York Rd (2 Non-Critical Infractions)

  • Provide paper towels at hand washing basin in food preparation area
    Remove all materials not associated with the daily operation of food premises;
  • Maintain the premises in a clean and sanitary condition; Daily housekeeping practices must be improved

Lakeside Child Care Centre, 7654 Conservation Road (1 Non-Critical Infraction)

  • Ensure a sanitizing test kit is provided and used to verify the concentration of the sanitizing agent

McCabe’s Irish Pub & Grill, 9 Wyndham St N (1 Non-Critical Infraction)

  • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds; Provide sufficient detergent or chemicals for washing or sanitizing

Oven Ready, 111 Watson Rd S (1 Non-Critical Infraction)

  • Daily housekeeping practices must be improved; Maintain the premises in a clean and sanitary condition

St. Joseph’s Health Centre – ABI Kitchen, 100 Westmount Rd (1 Non-Critical Infraction)

  • Ensure hand wash basin is only used for hand washing and is not obstructed in any way

Street Food, 20 Cardigan St (1 Non-Critical Infraction)

  • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent

Victoria’s Pizza, 259 Grange Rd (1 Non-Critical Infraction)

  • Prepare and maintain sanitizing solutions according to manufacturer’s instructions; Ensure wiping cloths are clean, handled properly, restricted to a single task and a sanitizing solution is used; Bleach and water solution must be prepared no less than once a day, or as often as necessary to maintain the required concentration

Village of Riverside Glen, 60 Woodlawn Rd E (1 Non-Critical Infraction)

  • Ensure all surfaces are clean and maintained in good repair

Western Hotel, 72 Macdonell St (2 Non-Critical Infractions)

  • Provide hand washing basin in food preparation area
  • Prepare and maintain sanitizing solutions according to manufacturer’s instructions

Zoup Campus Estates, 19-35 Harvard Rd (1 Non-Critical Infraction)

  • Bleach and water solution must be prepared no less than once a day, or as often as necessary to maintain the required concentration

*Critical infraction: A violation found during an inspection that could be a health hazard.

Bobby O’Brien’s / Opus, 90 Macdonell St (2 Critical, 3 Non-Critical)

  • Critical: Store raw foods separate and below cooked / ready-to-eat foods
  • Critical: Ensure all hazardous foods are stored at 4°C (40°F) or less; Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
  • Provide an easily readable, accurate indicating thermometer to check food storage temperatures
  • Provide hot and cold running water for hand washing in food preparation area
  • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent; Ensure floors are kept clean and in good repair

Chartwell Wellington Park Retirement Residence, 181 Janefield Ave (1 Critical, 5 Non-Critical)

  • Critical: Cover all food in storage
  • Provide an easily readable, accurate indicating thermometer to check food storage temperatures
  • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds; Ensure a sanitizing test kit is provided and used to verify the concentration of the sanitizing agent
  • Ventilation system requires thorough cleaning
  • Maintain the premises in a clean and sanitary condition; Daily housekeeping practices must be improved
  • Ensure walls are kept clean and in good repair; Ensure floors are kept clean and in good repair; Cleaning required around, under, and behind kitchen equipment, counters, and baseboards; Store food at least 15 cm (6 inches) off the floor; Ensure ceilings are kept clean and in good repair

Conestoga College – Compass Group Chartwells, 460 Speedvale Ave W (1 Critical, 3 Non-Critical)

  • Critical: Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
  • Ensure a sanitizing test kit is provided and used to verify the concentration of the sanitizing agent
  • Maintain the premises in a clean and sanitary condition; Daily housekeeping practices must be improved
  • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds; Ensure a sanitizing test kit is provided and used to verify the concentration of the sanitizing agent

Delta Hotel and Conference Centre – Fifty West Restaurant, 50 Stone Rd W (1 Critical, 2 Non-Critical)

  • Critical: Cover all food in storage
  • Ensure wiping cloths are clean, handled properly, restricted to a single task and a sanitizing solution is used
  • Ensure walls are kept clean and in good repair; Cleaning required around, under, and behind kitchen equipment, counters, and baseboards

Extreme Pita, 380 Eramosa Rd (1 Critical, 5 Non-Critical)

  • Critical: Ensure all food is protected from potential contamination and adulteration
  • Ensure all surfaces are clean and maintained in good repair
  • Store utensils in manner preventing contamination
  • Ensure floors are kept clean and in good repair
  • Daily housekeeping practices must be improved; Maintain the premises in a clean and sanitary condition
  • Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds; Ensure a sanitizing test kit is provided and used to verify the concentration of the sanitizing agent; Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize

Fusion Sushi and Thai, 78 Carden St (3 Critical, 6 Non-Critical)

  • Critical: Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less; Ensure all hazardous foods are stored at 4°C (40°F) or less; Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
  • Critical: Ensure employees wash hands after potential contamination
  • Critical: Cover all food in storage; Ensure all food is protected from potential contamination and adulteration
  • Provide an easily readable, accurate indicating thermometer to check food storage temperatures
  • Ensure all surfaces are clean and maintained in good repair
  • Wash, rinse and sanitize equipment / utensils after each use or as often as necessary; Prepare and maintain sanitizing solutions according to manufacturer’s instructions
  • Ensure floors are kept clean and in good repair; Cleaning required around, under, and behind kitchen equipment, counters, and baseboards; Store food at least 15 cm (6 inches) off the floor
  • Maintain ventilation system in manner not permitting health hazard; Ventilation system requires thorough cleaning
  • Maintain the premises in a clean and sanitary condition; Daily housekeeping practices must be improved

Golden Fish & Chips, 787 Woolwich St (1 Critical, 2 Non-Critical)

  • Critical: Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
  • Store food at least 15 cm (6 inches) off the floor
  • Food contact surfaces cleaned and sanitized after each use and following any operations when contamination may have occurred

Jumbo 3 For 1, 2 – 235 Starwood Dr (1 Critical, 1 Non-Critical)

  • Critical: Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
  • Bleach and water solution must be prepared no less than once a day, or as often as necessary to maintain the required concentration; Ensure wiping cloths are clean, handled properly, restricted to a single task and a sanitizing solution is used

Mandarin Restaurant, 565 Woodlawn Road W (1 Critical, 2 Non-Critical)

  • Critical: Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours; Cool hazardous food from 20°C (68°F) to 4°C (40°F) within 4 hours
  • Ensure hand wash basin is only used for hand washing and is not obstructed in any way
  • Ensure walls are kept clean and in good repair; Store food at least 15 cm (6 inches) off the floor

Montessori School of Wellington, 68 Suffolk St W (1 Critical)

  • Separate raw foods from ready-to-eat foods during storage and handling

Norfolk Manor, 128 Norfolk St (1 Critical, 1 Non-Critical)

  • Critical: Cover all food in storage
  • Store food at least 15 cm (6 inches) off the floor

Pho Kinh Do, 650 Woodlawn Rd W (1 Critical, 1 Non-Critical)

  • Critical: Store all toxic / poisonous substances in container bearing identifying label
  • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds; Ensure a sanitizing test kit is provided and used to verify the concentration of the sanitizing agent

Pierre’s Poutine, 71 Macdonell St (1 Critical, 1 Non-Critical)

  • Critical: Store raw foods separate and below cooked / ready-to-eat foods
  • Ensure all surfaces are easily cleanable and non-absorbent; Ensure all surfaces are clean and maintained in good repair

Polycon Industries, 65 Independence Pl (1 Critical, 2 Non-Critical)

  • Critical: Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
  • Ensure all surfaces are clean and maintained in good repair
  • Wash, rinse and sanitize equipment / utensils after each use or as often as necessary; Bleach and water solution must be prepared no less than once a day, or as often as necessary to maintain the required concentration

Ray’s Chinese Restaurant, 35 Harvard Rd (2 Critical, 6 Non-Critical)

  • Critical: Ensure all hazardous foods are stored at 4°C (40°F) or less
  • Critical: Cover all food in storage; Ensure all food is protected from potential contamination and adulteration
  • Store foods in containers that can be readily cleaned and sanitized
  • Ensure all surfaces are clean and maintained in good repair
  • Clean and sanitize garbage receptacle after each use
  • Ensure premise is kept free from insects, rodents and other pests
  • Maintain the premises in a clean and sanitary condition
  • Ensure walls are kept clean and in good repair; Cleaning required around, under, and behind kitchen equipment, counters, and baseboards; Ensure floors are kept clean and in good repair

Thanh Phat Asian Grocery, 252 Silvercreek Pky N (2 Critical, 1 Non-Critical)

  • Critical: Ensure all hazardous foods are stored at 4°C (40°F) or less
  • Critical: Ensure all food is protected from potential contamination and adulteration
  • Remove all materials not associated with the daily operation of food premises; Daily housekeeping practices must be improved

Village of Arbour Trails, 32 Bayberry Drive (1 Critical)

  • Adjust or repair the freezer immediately; Ensure all frozen hazardous foods are stored at -18° C (0°F) or less

Curious about the restaurant or establishment you’re going to, check out “Check Before You Choose” before you head out the door.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s