Safety Inspections

Corrected During Inspection

Critical

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

• Process all food in a manner that makes the food safe to eat

Corrected During Inspection

Critical

All food shall be protected from contamination and adulteration.

• Protect all food from contamination and adulteration.

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

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.

Not in Compliance

Non-critical

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

Corrected During Inspection

Non-critical

Operators of a food premise shall ensure that food handlers in the food premise practice good personal hygiene.

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

Critical

All food shall be protected from contamination and adulteration.

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.

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.

Corrected During Inspection

Critical

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

• Process all food in a manner that makes the food safe to eat

Not in Compliance

Non-critical

The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.

• Protect the food premise against the entry of pests.
• Maintain records of all pest control measures that are undertaken in the premise.
• Retain records of the pest control measures undertaken in the food premise for at least one year after the are made.

Corrected During Inspection

Critical

All food shall be protected from contamination and adulteration.

• Protect all food from contamination and adulteration.

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

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.

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 suitable for their intended purpose.

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