Safety Inspections

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.

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

Not in Compliance

Non-critical

Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.

• Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using a clean chlorine solution of not less than 100 parts per million.

Corrected During Inspection

Critical

All food shall be protected from contamination and adulteration.

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 sound and tight construction.
• All the equipment, utensils and multi-service articles used in the food premise must be suitable for their intended purpose.

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.

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

Corrected During Inspection

Non-critical

Every food premise shall be provided with employee hand washing stations.

• Provide an adequate number of hand washing stations that are maintained and kept adequately supplied and that are situated for convenient access by food handlers.
• The hand washing stations must be used only for the hand washing of employees.

Not in Compliance

Non-critical

Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.

Corrected During Inspection

Critical

Operators of a food premise shall ensure that food handlers in the food premise wash their hands, not contaminate the food, and be free of infectious diseases.

• Food handlers must wash his or her hands as often as necessary to prevent the contamination of food or food areas.

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 kept in good repair.

Corrected During Inspection

Non-critical

Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces are in good repair, clean and used for no other purpose.

• Maintain cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces in a clean condition.

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

Corrected During Inspection

Non-critical

Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces are in good repair, clean and used for no other purpose.

• Maintain cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces in good repair.

Corrected During Inspection

Critical

All food shall be protected from contamination and adulteration.

Not in Compliance

Non-critical

Furniture, equipment and appliances in any room or place where food is prepared, handled, displayed, sold or offered for sale is constructed and arranged to permit thorough cleaning of the room and maintaining it in a clean and sanitary condition.

• Construct and arrange the the room in a manner permitting thorough cleaning.

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

Not in Compliance

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.

Corrected During Inspection

Non-critical

Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces are in good repair, clean and used for no other purpose.

• Maintain cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces in a clean condition.

Corrected During Inspection

Critical

Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower or 60°C (140°F) or higher.

• Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
• Preparation, processing and manufacturing of the potentially hazardous food must not allow the food to be at an internal temperature above 4°C and below 60°C for longer than two hours.

Corrected During Inspection

Critical

Food processed in a manner that makes the food safe to eat.

Not in Compliance

Non-critical

Every food premise shall be operated and maintained such that no room is used for sleeping purposes, the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.

• Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept free from materials and equipment not regularly used in the room.

Corrected During Inspection

Critical

Every food premise shall be provided with hot and cold running water under pressure, employee hand washing stations and adequate refrigerated space.

• Provide an adequate number of hand washing stations that are maintained and kept adequately supplied and that are situated for convenient access by food handlers.

Not in Compliance

Critical

Multi-service utensils shall be cleaned and sanitized after each use.

• Clean and sanitize multi-service articles after each use.

Corrected During Inspection

Critical

Operators of a food premise shall ensure that food handlers in the food premise wash their hands, not contaminate the food, and be free of infectious diseases.

• Food handlers must wash his or her hands as often as necessary to prevent the contamination of food or food areas.

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 sound and tight construction.
• All the equipment, utensils and multi-service articles used in the food premise must be kept in good repair.
• 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.
• All the equipment, utensils and multi-service articles used in the food premise must be suitable for their intended purpose.

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

Not in Compliance

Non-critical

Food containers that are multi-service articles shall [Sec. 29]

Corrected During Inspection

Critical

Food is held at 4°C (40°F) or less [Sec.33]

• Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less [sec.33(2)(a)]

Not in Compliance

Non-critical

Every food premise shall be provided with:

• Racks, shelves or pallets shall be provided for the storage of food and no rack or shelf shall be placed less than fifteen centimeters above the floor [sec.22]

Corrected During Inspection

Critical

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

Not in Compliance

Critical

Every food premise shall be provided with:

• Provide a supply of paper towels [sec.20(1)(c)(ii)]

Not in Compliance

Non-critical

Every Operator of a food premise shall ensure that in respect of the food premise, [Sec. 59]

• Dispensing scoops and dippers are kept in a dipper-well with running water between servings, or in a manner that will prevent bacterial growth [sec.59(f)]
• The surface of equipment that comes in contact with food are washed and sanitized as often as it necessary to maintain in a sanitary condition [sec.59(g)]

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

Corrected During Inspection

Critical

Every food premise shall be provided with:

• A separate hand washing basin in a location convenient for employees in each processing, preparation and manufacturing area, together with supplies of hot and cold water, soap or detergent in a dispenser [sec.20(1)(c)]

Corrected During Inspection

Critical

Food is held at 4°C (40°F) or less [Sec.33]

• Ensure all hazardous foods are stored at 4°C (40°F) or less [sec.33(1)(a)]

Not in Compliance

Non-critical

Every Operator of a food premise shall ensure that in respect of the food premise, [Sec. 59]

• Ensure it is kept free from materials and equipment not regularly used [sec.59(e)(i)]

Corrected During Inspection

Critical

Every operator or employee who handles or comes in contact with food or with any utensil used in the manufacture, storage, display, sale or offering for sale, preparation, processing or service of food shall,[Sec.65(1)]

• Operator / employee must ensure hands are washed before commencing or resuming work and after each use of a toilet, urinal or privy [sec.65(1)(e)]

Not in Compliance

Critical

Equipment and utensils with which food comes in direct contact shall be, [Sec. 19(1)]

• Corrosion-resistant and non-toxic [sec.19(1)(a)]
• Free from cracks, crevices and open seams [sec.19(1)(b)]

Not in Compliance

Non-critical

Every Operator of a food premise shall ensure that in respect of the food premise, [Sec. 59]

Not in Compliance

Non-critical

Cloths and towels used for washing, drying or polishing utensils or cleaning tables shall be, [Sec. 62]

• Used only in such manner and under such conditions that the substances do not contaminate food or cause a health hazard [sec.63(c)]

Not in Compliance

Non-critical

Every Operator of a food premise shall ensure that in respect of the food premise, [Sec. 59]

• The surface of equipment that comes in contact with food are washed and sanitized as often as it necessary to maintain in a sanitary condition [sec.59(g)]

Not in Compliance

Non-critical

Any article or piece of equipment that is used for the manufacture, distributing, sale or offering for sale, preparation, processing, handling, transportation, storage or display of food shall be,[Sec. 18]

• Of such form and material that it can be readily cleaned and sanitized [sec.18(c)]

Corrected During Inspection

Critical

Every operator or employee who handles or comes in contact with food or with any utensil used in the manufacture, storage, display, sale or offering for sale, preparation, processing or service of food shall,[Sec.65(1)]

• Operator / employee must ensure hands are washed before commencing or resuming work and after each use of a toilet, urinal or privy [sec.65(1)(e)]

Not in Compliance

Non-critical

Every Operator of a food premise shall ensure that in respect of the food premise, [Sec. 59]

• The floors, walls and ceilings of every room where food is manufactured, handled, displayed, prepared, processed, served or stored, sold or offered for sale are kept clean and in good repair [sec.59(h)]

Corrected During Inspection

Critical

Food is held at 4°C (40°F) or less [Sec.33]

• Ensure all hazardous foods are stored at 4°C (40°F) or less [sec.33(1)(a)]
• Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less [sec.33(2)(a)]

Not in Compliance

Non-critical

Mechanical equipment shall be, so constructed, designed and maintained that, [Sec. 77(a)]

• Wash water is sufficiently clean at all times and is maintained at a temperature not lower than 60°C or higher than 71°C [sec.77(a)(i)]

Not in Compliance

Non-critical

A test reagent for determining the concentration of sanitizer and an accurate thermometer to determine the temperature of the sanitizing solution shall be readily available where the sanitizing takes place [Sec. 75(2)]

• Ensure a sanitizing test kit is provided and used to verify the concentration of the chemical agent

Not in Compliance

Critical

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

Not in Compliance

Non-critical

Cloths and towels used for washing, drying or polishing utensils or cleaning tables shall be, [Sec. 62]

• Used only in such manner and under such conditions that the substances do not contaminate food or cause a health hazard [sec.63(c)]

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

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