Safety Inspections

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

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.

Not in Compliance

Non-critical

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

Not in Compliance

Non-critical

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

• Sanitize utensils in a clean chlorine solution of not less than 100 parts per million of available chlorine at a temperature not lower than 24°C for at least 45 seconds.

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.