Safety Inspections

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.

Corrected During Inspection

Non-critical

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

Corrected During Inspection

Non-critical

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

Corrected During Inspection

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.

Corrected During Inspection

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.

• Equip every sanitary facility with a durable, easy-to-clean receptacle for used towels and other waste material.
• Equip every sanitary facility with a supply of soap or detergent.
• Equip every sanitary facility with a method of hand drying that uses single-service towels or a hot air dryer.

Corrected During Inspection

Critical

All food shall be protected from contamination and adulteration.