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.
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