IRIE FLAVOURS — Risk Score 8/10 | DineSafe+Inspection History
Pass
- ●SignificantFail to ensure equipment surface cleaned as necessary - Sec. 22
●CrucialFail to ensure food handler in food premise refrains from conduct that could result in contamination of food - Sec. 33(1)(h) ●CrucialStore potentially hazardous foods at internal temperature between 4 C and 60 C - Sec. 27(1) ●SignificantFail to protect against harbouring of pests - Sec. 13(1) ●CrucialRefrigerate potentially hazardous foods at internal temperature above 4 C - Sec. 30(a) ●MinorFOOD PREMISE NOT MAINTAINED WITH FOOD HANDLING ROOM IN SANITARY CONDITION - SEC. 7(1)(E) ●SignificantHandwashing stations not conveniently accessible by food handlers - Sec. 7(3)(c) ●MinorFail to protect against entry of pests - Sec. 13(1) ●SignificantFAIL TO MAINTAIN HANDWASHING STATIONS (LIQUID SOAP AND PAPER TOWELS) - SEC. 7(3)(C) ●MinorFAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22 ●SignificantFail to sanitize multi-service articles after use - Sec. 21(1) Pass
- ●MinorFood premise not maintained to permit cleaning of walls - Sec. 7(1)(d)
- ●MinorFOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
Pass
- ●MinorFOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
- ●MinorFAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
- ●MinorFOOD PREMISE NOT MAINTAINED TO KEEP FOOD-HANDLING ROOM FREE FROM EQUIPMENT NOT REGULARLY USED - SEC. 7(1)(F)