dinesafe

This week on DineSafe: Waterfalls Indian Tapas, Just Thai, Pancho's Bakery, Burger Brats, Liberty Shawarma

DineSafe shut down Waterfalls Indian Tapas and Grill in Kensington Market this week thanks to some insect infestation and food contamination issues. Even more surprising: Liberty Shawarma in CityPlace somehow escaped the same fate after racking up a whopping nine citations, six of which were deemed crucial.

Here are the rest of this week's stomach-churning results on DineSafe.

Waterfalls Indian Tapas (303 Augusta Ave.)
Inspected on: September 9, 2014
Inspection finding: Red (Closed)
Number of infractions: 10 (Minor: 2, Significant: 6, Crucial: 2)
Crucial infractions include: Operator fail to prevent an insect infestation. Operator fail to ensure food is not contaminated/adulterated.

Pancho's Bakery (1017 Dufferin St.)
Inspected on: September 9, 2014
Inspection finding: Yellow (Conditional)
Number of infractions: 4 (Minor: 1, Significant: 3)
Crucial infractions include: N/A

Burger Brats (254 Adelaide St.)
Inspected on: September 9, 2014
Inspection finding: Yellow (Conditional)
Number of infractions: 3 (Minor: 1, Significant: 1, Crucial: 1)
Crucial infractions include: Operator fail to maintain hazardous food(s) at 4C (40F) or colder.

Urawa Japanese Restaurant (254 Adelaide St.)
Inspected on: September 9, 2014
Inspection finding: Yellow (Conditional)
Number of infractions: 4 (Minor: 1, Significant: 3)
Crucial infractions include: N/A

Just Thai (234 Church St.)
Inspected on: September 9, 2014
Inspection finding: Yellow (Conditional)
Number of infractions: 4 (Minor: 2, Significant: 2)
Crucial infractions include: N/A

Liberty Shawarma (4K Spadina Ave.)
Inspected on: September 10, 2014
Inspection finding: Yellow (Conditional)
Number of infractions: 9 (Minor: 2, Significant: 1, Crucial: 6)
Crucial infractions include: Employee fail to wash hands before resuming work. Operator fail to ensure food is not contaminated/adulterated. Operator fail to thoroughly re-heat hazardous food item(s). Operator fail to maintain hazardous food(s) at 4C (40F) or colder. Maintain hazardous foods at internal temperature between 4 C and 60 C. Operator fail to thoroughly cook hazardous food item(s).


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