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  • Winco griddle brick holder, cast aluminum clamp-style handle for grill bricks, shown empty, angled view
    QUICK SHIP
    $11.00
    Winco

    Winco Griddle Brick Holder

    Features & Specifications: Durable aluminum construction Securely hold grill bricks Attaches to the grill brick easily Easy to grip and perfec...

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  • Winco toilet plunger with long red wooden handle and black rubber flange cup, upright front view
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    $10.00
    Winco

    Winco Toilet Plunger

    Features & Specifications: Wooden handle 19" overall length

  • Winco wooden handle for FSS-24 floor squeegee, long natural hardwood pole with threaded tip, full length
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    $17.00
    Winco

    Winco Wooden Handle for FSS-24

    Features & Specifications: Full wooden construction, 55" over length Compatible with the FSS-24

General Restaurant Supplies in Toronto & Canada

Every restaurant needs a stack of everyday supplies that never touch the food but keep the kitchen clean, safe, and ready to open. This collection covers restaurant supplies: mops, brooms, and buckets for closing time, trash bins for the line and dining room, test strips for sanitizer and fryer oil, first aid and eye wash gear for the back of house, aprons and chef whites for the crew, and signs for the front door. Winco carries most of the range, including the Winco Mop Bucket With Side-Press Wringer and Winco 24" Wide Floor Squeegee for the nightly floor routine, plus the Winco Slender 23 Gallon Trash Bin that fits between prep tables. Keep a Bios FAONT1PB Ontario First Aid Kit on the wall for a crew of 6 to 15, and stock All Points 851242 Test Chlorine Strips so you can check your chlorine sanitizer every shift. Crew apparel includes the Winco Bistro Full Length Apron and the Winco White Universal Fit Chef Jacket. Whether you're outfitting a restaurant, a café, or a catering kitchen in Toronto, Mississauga, Vaughan, or anywhere else across the GTA and Canada, Phoenix Food Equipment gets these supplies to your door.

Frequently Asked Questions

Common questions we hear from operators.

Are restaurants required to have a first aid kit in Ontario?

In most cases, yes. Ontario's first aid rules come from Regulation 1101 under the Workplace Safety and Insurance Act, and the minimum kit contents scale with your headcount: one level for 1 to 5 workers, a larger kit for 6 to 15, a larger one again for 16 to 199, and a full first aid room at 200 or more. Trained first aiders are part of the rules too, so a kit alone isn't enough. The Bios FAONT1PB Ontario First Aid Kit is built for 6 to 15 workers, and for a second station the All Points 2801471 First Aid Kit comes in a white metal case. If your crew handles degreasers or oven cleaner, a Bios 04066 Professional Eye Wash Station is a smart addition beside the kit. Confirm what applies to your workplace with WSIB.

How do you use sanitizer test strips in a restaurant?

Dip a strip into your sanitizer solution and compare the color to the chart. Check at the start of every shift and whenever you mix a fresh batch, since sanitizer weakens as it's used. The strip has to match your sanitizer: the All Points chlorine test strips read chlorine only, not quat, so pick the strip for whatever you actually use. If you run a quat sanitizer, water hardness matters because hard water can weaken it, and the All Points 851259 Test Water Hardness Strips read 0 to 425 PPM in 15 seconds. The All Points 8018684 Test PH Strips measure the acidity of a liquid solution. Your local public health unit sets the target concentration, so check it against the label on your sanitizer.

How do you know when to change fryer oil?

Start with the oil itself: dark color, heavy foaming, a burnt smell, or smoke at normal frying temperatures all mean it's past its best. Test strips take the guesswork out. To use the All Points 851350 Fryer Oil Test Strips, dip a strip into heated oil for two seconds and read it after fifteen; each vial holds 40 strips. The All Points 5381000 Fryer Oil Test Kit is a compact two-color kit for the same job. Testing regularly means you swap oil when it's actually spent, which keeps fried food tasting fresh and stops you from tossing oil that still has life in it.