Safety Inspections

Not in Compliance

Non-critical

Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating.

Corrected During Inspection

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.

Corrected During Inspection

Non-critical

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

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

Corrected During Inspection

Critical

All food shall be protected from contamination and adulteration [Sec. 26]

Corrected During Inspection

Non-critical

Utensils shall be sanitized by, [Sec. 75(1)]

• Immersion in a clean chlorine solution of not less than 100 parts per million at a temperature not lower than 24°C for at least 45 seconds [sec.75(1)(b)]