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

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 floor or floor coverings must be tight, smooth and non-absorbent.

Corrected During Inspection

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.

Corrected During Inspection

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.
• All the equipment, utensils and multi-service articles used in the food premise must be suitable for their intended purpose.

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 floor or floor coverings must be tight, smooth and non-absorbent.

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.

• 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

All food shall be protected from contamination and adulteration.

• Protect all food from contamination and adulteration.

Corrected During Inspection

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.

• Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.

Not in Compliance

Non-critical

The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.

• Maintain the ventilation system in a manner that it eliminates odours, fumes, vapours, and smoke.

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

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.
• The hand washing stations must be used only for the hand washing of employees.

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

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.

Not in Compliance

Critical

Every food premise shall be provided with hot and cold running water under pressure, employee hand washing stations and adequate refrigerated space.

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.

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

Not in Compliance

Critical

Every food premise shall be provided with hot and cold running water under pressure, employee hand washing stations and adequate refrigerated space.

• 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.
• The hand washing stations must be used only for the hand washing of employees.

Not in Compliance

Non-critical

Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.

• Provide racks, shelves or pallets designed to protect the food from contamination.

Not in Compliance

Non-critical

Every food premise shall be operated and maintained such that no room is used for sleeping purposes, the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.

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

Not in Compliance

Non-critical

Utensils that have been cleaned and sanitized shall be transported and stored in such a manner as to prevent contamination [Sec.81]

• Store utensils in manner preventing contamination

Corrected During Inspection

Critical

Every food premise shall be provided with:

• A separate hand washing basin in a location convenient for employees in each processing, preparation and manufacturing area, together with supplies of hot and cold water, soap or detergent in a dispenser [sec.20(1)(c)]

Corrected During Inspection

Critical

Equipment and utensils with which food comes in direct contact shall be, [Sec. 19(1)]

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]

• Kept in good repair [sec.18(b)]
• Of such form and material that it can be readily cleaned and sanitized [sec.18(c)]

Not in Compliance

Critical

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

Not in Compliance

Non-critical

Every Operator of a food premise shall ensure that in respect of the food premise, [Sec. 59]

• The floors, walls and ceilings of every room where food is manufactured, handled, displayed, prepared, processed, served or stored, sold or offered for sale are kept clean and in good repair [sec.59(h)]

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

Not in Compliance

Critical

Every food premise shall be provided with:

• A separate hand washing basin in a location convenient for employees in each processing, preparation and manufacturing area, together with supplies of hot and cold water, soap or detergent in a dispenser [sec.20(1)(c)]

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)]

Not in Compliance

Non-critical

Every Operator of a food premise shall ensure that in respect of the food premise, [Sec. 59]

• The floors, walls and ceilings of every room where food is manufactured, handled, displayed, prepared, processed, served or stored, sold or offered for sale are kept clean and in good repair [sec.59(h)]

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)]

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]

• Kept in good repair [sec.18(b)]
• Of such form and material that it can be readily cleaned and sanitized [sec.18(c)]

Not in Compliance

Critical

Every food premise shall be provided with:

• A separate hand washing basin in a location convenient for employees in each processing, preparation and manufacturing area, together with supplies of hot and cold water, soap or detergent in a dispenser [sec.20(1)(c)]

Not in Compliance

Non-critical

Every Operator of a food premise shall ensure that in respect of the food premise, [Sec. 59]

• The floors, walls and ceilings of every room where food is manufactured, handled, displayed, prepared, processed, served or stored, sold or offered for sale are kept clean and in good repair [sec.59(h)]

Corrected During Inspection

Critical

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

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