MANGEZ! Dine Safe Guide for May 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 May 16 and 31 according to the "Check Before You Choose" website.

*No infractions found

• Bluewater Creamery (Food Truck)
• Boathouse Tea Room, 116 Gordon St
• Breakfast Blues & BBQ (Food Truck)
• Campus Child Care Co-op, 2 South Ring Rd W
• Curb Side Grill, 127 Stone Rd W
• Food Basics, 380 Eramosa Rd
• Groovy Grilled Cheese (Food Truck)
• Harvest Café, 100 Stone Rd W
• Kirtida's Khana Khazana, 31 Curzon Cres
• Kisara Sushi, A-86 Gordon St
• Macdonell Variety, 67 Macdonell St
• Miijidaa Cafe & Bistro, 37 Quebec St
• Moe's Gourmet Plus, 764 Willow Rd
• Northwest Cafe, 1 Stone Rd W
• Pita Pita, 4-204 Silvercreek Pky N
• Platters Catering & Events, 3 Watson Rd S
• Riverside Park Snack Bar, 709 Woolwich St
• Royal Brock Hotel, 716 Gordon St
• Royal Variety, 68 Macdonell St
• Schmeckens BBQ, 85 Kensington St
• Schmuck Truck (Food Truck)
• U of G - Brass Taps, 50 Stone Rd E
• U of G - Level Zero Kitchen, 50 Stone Rd E
• University Square Bakery, 987 Gordon St
• Victoria Pub and Grill, 259 Grange Rd
• The Wooly Pub, A-176 Woolwich St

*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).

• Courtyard Cafe, 1 Stone Rd W (1 Non-Critical Infraction)
• Ensure hand wash basin is only used for hand washing and is not obstructed in any way

Crafty Ramen, 17 MacDonell St (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

Doogies & Pablos, 37 Wyndham St N (4 Non-Critical Infractions)

• Store utensils in manner preventing contamination
• Ensure all surfaces are clean and maintained in good repair
• Equip facility with paper towels in a dispenser / hot air dryer / continuous cloth roller
• Ensure floors are kept clean and in good repair; Cleaning required around, under, and behind kitchen equipment, counters, and baseboards

JF Chen Chinese Food, 995 Paisley Rd (3 Non-Critical Infractions)

• Bleach and water solution must be prepared no less than once a day, or as often as necessary to maintain the required concentration; Prepare and maintain sanitizing solutions according to manufacturer's instructions
• Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
• Maintain ventilation system in manner not permitting health hazard; Ventilation system requires thorough cleaning

The Nguyen's, G-400 Speedvale Avenue W (1 Non-Critical Infraction)

• Ensure all surfaces are clean and maintained in good repair

Zest Cafe, 6A-650 Woodlawn Rd W (2 Non-Critical Infractions)

• Bleach and water solution must be prepared no less than once a day, or as often as necessary to maintain the required concentration
• Provide paper towels at hand washing basin in food preparation area

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

Holiday Inn Express, 540 Silvercreek Pky N (1 Critical/1 Non-Critical Infraction)

• Critical: Ensure all hazardous foods are stored at 4°C (40°F) or less
• Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds; 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

J.T. Wyndham Variety, 117 Wyndham Street N (2 Critical)

• Ensure all hazardous foods are stored at 4°C (40°F) or less
• Store raw foods separate and below cooked / ready-to-eat foods

Jacked Foods, 48 Victoria Rd N (4 Critical/3 Non-Critical Infraction)

• Critical: Provide adequate refrigerated space for hazardous food storage; Ensure all hazardous foods are stored at 4°C (40°F) or less
• 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; Transfer foods to shallow containers to speed up cooling
• Critical: Store raw foods separate and below cooked / ready-to-eat foods
• Critical: Food protected from potential contamination and adulteration
• General housekeeping is sufficient to maintain the premise in a clean and sanitary condition
• Ensure hand wash basin is only used for hand washing and is not obstructed in any way; Provide paper towels at hand washing basin in food preparation area
• Provide an easily readable, accurate indicating thermometer to check food storage temperatures; Use the provided thermometer to check storage and internal food temperatures; Provide an easily readable, accurate thermometer to measure the internal temperature of hazardous foods

Linex Manufacturing, 355 Massey Rd (1 Critical)

• Ensure food is held above 60°C (140°F) after cooking / rapid re-heating

Osmow's Grill, 19 Wyndham St N (1 Critical/2 Non-Critical Infraction)

• Critical: Cover all food in storage
• Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
• Ensure hand wash basin is only used for hand washing and is not obstructed in any way

Wellington Early Learning Centre - Taylor Evans, 271 Stephanie Dr (4 Critical/3 Non-Critical Infraction)

• Critical: Cook poultry (cut or ground) at 74°C (165°F) for 15 seconds
• Critical: Ensure employees wash hands after potential contamination
• Critical: Store raw foods separate and below cooked / ready-to-eat foods
• Critical: Ensure all food is protected from potential contamination and adulteration
• Ensure hand wash basin is only used for hand washing and is not obstructed in any way
• Ensure equipment / utensil(s) / dishware are readily cleanable and in good repair
• Maintain the premises in a clean and sanitary condition; Daily housekeeping practices must be improved

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