Safety Inspections

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

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.

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.
• Keep potentially hazardous foods at an internal temperature of 60°C or higher.

Corrected During Inspection

Critical

All food shall be protected from contamination and adulteration.

• Protect all food from contamination and adulteration.

Not in Compliance

Critical

Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams.

• Equipment and utensils that come into direct contact with food must be free from cracks, crevices and open seams.

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.

Corrected During Inspection

Critical

Multi-service utensils shall be cleaned and sanitized after each use.

• Clean and sanitize utensils other than multi-service articles as often as necessary to maintain them in a clean and sanitary condition.

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.

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.
• Food handlers must refrain from any other conduct that could result in the contamination of food or food areas.

Corrected During Inspection

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.

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.

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.

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