BANCAN KITCHEN — Risk Score 10/10 | DineSafe+Inspection History
Pass
- ●MinorFAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
FAIL TO ENSURE FACILITY SURFACE CLEANED AS NECESSARY - SEC. 22
●CrucialFail to ensure food handler in food premise washes hands as necessary to prevent contamination of food - Sec. 33(1)(e) ●SignificantUse dirty cloth for cleaning food contact surface - Sec. 16(b) ●SignificantHandwashing stations not conveniently accessible by food handlers - Sec. 7(3)(c) ●MinorFOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G) ●SignificantFail to protect against harbouring of pests - Sec. 13(1) ●SignificantFAIL TO MAINTAIN HANDWASHING STATIONS (LIQUID SOAP AND PAPER TOWELS) - SEC. 7(3)(C) Pass
- ●SignificantFail to protect against harbouring of pests - Sec. 13(1)
- ●CrucialFail to protect food from contamination or adulteration - Sec. 26(1)
- ●SignificantHandwashing stations not conveniently accessible by food handlers - Sec. 7(3)(c)
- ●SignificantUse dirty towel for cleaning food contact surface - Sec. 16(b)
- ●SignificantFail to ensure equipment surface cleaned as necessary - Sec. 22
- ●MinorFAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
- ●SignificantUSE UTENSILS NOT FREE FROM OPEN SEAMS IN CONTACT WITH FOOD - SEC. 8(2)(B)
Pass
- ●SignificantFail to protect against harbouring of pests - Sec. 13(1)
- ●SignificantOperate food premise - mechanical equipment not constructed to provide sufficient chemical solution rinse - Sec. 20(1)(a)(ii)(B)
- ●MinorFAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
- ●MinorFOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
- ●CrucialFail to protect food from contamination or adulteration - Sec. 26(1)
- ●CrucialStore potentially hazardous foods at internal temperature between 4 C and 60 C - Sec. 27(1)