TORONTO SHAWARMA — Risk Score 6/10 | DineSafe+Inspection History
Pass
- ●CrucialMaintain potentially hazardous foods at internal temperature between 4 C and 60 C - Sec. 27(1)
●SignificantSANITIZE UTENSILS IN CHLORINE SOLUTION OF LESS THAN 100 P.P.M. OF AVAILABLE CHLORINE - SEC. 19(B) ●MinorFOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G) ●MinorOperate food premise - equipment not constructed to permit cleaning - Sec. 9 ●SignificantOPERATE FOOD PREMISE - FAIL TO KEEP SANITARY FACILITY SANITARY - SEC. 25(2) ●SignificantFail to protect against breeding of pests - Sec. 13(1) ●MinorFail to protect against entry of pests - Sec. 13(1)