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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.
- Keep the food premise free of conditions that lead to the breeding of pests.
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.
- The walls and ceilings of rooms and passageways must be readily cleaned and must be 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 in a sanitary condition so as to prevent contamination of food.
- 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.
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.
- Keep the food premise free of conditions that lead to the breeding of pests.
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.
- Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept in a sanitary condition so as to prevent contamination of food.
- The floors, walls and ceilings of every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept clean and in good repair.
Corrected During Inspection
Critical
All food shall be protected from contamination and adulteration.
- Protect all food from contamination and adulteration.
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.
- Keep the food premise free of conditions that lead to the breeding of pests.
Not in Compliance
Non-critical
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
- Provide refrigeration units with accurate indicating thermometers that may be easily read.
Corrected During Inspection
Critical
All food shall be protected from contamination and adulteration.
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.
- The walls and ceilings of rooms and passageways must be readily cleaned and must be 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 in a sanitary condition so as to prevent contamination of food.
- 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
Toxic and poisonous substances required for maintenance of sanitary conditions are kept separate from food, in containers bearing a label and used in a manner that does not contaminate the food.
- Keep toxic and poisonous substances in a compartment separate from food, working surface or utensil.
- Keep toxic and poisonous substances in a container that bears a label on which the contents of the container are clearly identified.
- Use toxic and poisonous substances under such conditions that the substances do not contaminate food or cause a health hazard.
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.
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
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
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 refrain from any other conduct that could result in the contamination of food or food areas.
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
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
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 ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
Not in Compliance
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.
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.
Corrected During Inspection
Non-critical
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
- Provide refrigeration units with accurate indicating thermometers that may be easily read.
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