Safety Inspections

Corrected During Inspection

Non-critical

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

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

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 wash his or her hands as often as necessary to prevent the contamination of food or food areas.

Corrected During Inspection

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.

Corrected During Inspection

Critical

Food processed in a manner that makes the food safe to eat.

• Process all food in a manner that makes the food safe to eat

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.

• Preparation, processing and manufacturing of the potentially hazardous food must not allow the food to be at an internal temperature above 4°C and below 60°C for longer than two hours.