Safety Inspections

This premises was found to be in compliance with the Health Protection and Promotion Act R.S.O. 1990.

Not in Compliance

Non-critical

The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.

• Provide refrigeration units with accurate indicating thermometers that may be easily read.

Not in Compliance

Non-critical

All equipment, utensils and multi-service articles that are used for food preparation in the food premise are of sound and tight construction, in good repair and suitable for their intended use.

• All the equipment, utensils and multi-service articles used in the food premise must be of such form and material that they can be readily cleaned and sanitized.

Not in Compliance

Non-critical

The surfaces of equipment and facilities other than utensils that come in direct contact with food are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary condition.

• Clean and sanitize the surfaces of equipment and facilities as often as necessary to maintain such surfaces in a sanitary conditions.

Not in Compliance

Non-critical

Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.

• Sanitize utensils in a clean chlorine solution of not less than 100 parts per million of available chlorine at a temperature not lower than 24°C for at least 45 seconds.
• Sanitize utensils in a clean quaternary ammonium solution of not less than 200 parts per million at a temperature not lower than 24°C for at least 45 seconds.
• Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.