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.

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

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.

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.

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

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.

Not in Compliance

Non-critical

Every food premise ensures that sanitary facilities are maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12, is properly equipped and in good repair.

• Keep every sanitary facility sanitary, properly equipped and in good repair.

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.

Corrected During Inspection

Non-critical

Equipment for either manual or mechanical dishwashing available on site.

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

Corrected During Inspection

Critical

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

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 sound and tight construction [sec.18(a)]
• Kept in good repair [sec.18(b)]

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

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.