Safety Inspections

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.

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.

• Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training.

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.

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

Not in Compliance

Non-critical

Thermometers used to verify food preparation and storage temperatures [Sec.33(14)]

• An accurate thermometer that can be easily read shall be used to measure the internal temperature of hazardous foods [sec.33(14)]

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