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

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.
• Maintain records of all pest control measures that are undertaken in the premise.

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.

• Keep every sanitary facility sanitary, 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

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 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.

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.

• Maintain sanitary facilities in accordance with the design, construction and installation requirements in Ontario Regulation 332/12 (Building Code).
• Keep every sanitary facility sanitary, properly equipped and in good repair.
• Equip every sanitary facility with a constant supply of hot running water.
• Equip every sanitary facility with a constant supply of cold running water.
• Equip every sanitary facility with a supply of toilet paper.
• 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.

Not in Compliance

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.

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.

• 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.

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.

• Clean and sanitize the surfaces of equipment and facilities as often as necessary to maintain such surfaces in a sanitary conditions.

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

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.

• The walls and ceilings of rooms and passageways must be readily cleaned and must be maintained in a sanitary condition.
• 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.

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

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 operated and maintained such that, the premises are free from every condition that may

• Adversely affect the sanitary operation of the premises [sec.11(a)(ii)]

Not in Compliance

Critical

Every food premise shall be operated and maintained such that, the premises are free from every condition that may

• Adversely affect the sanitary operation of the premises [sec.11(a)(ii)]

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

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)]

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

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]

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)]

Not in Compliance

Non-critical

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

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

Every food premise shall provide at least one sanitary facility for each sex and shall be,[Sec. 68]

• Kept clean, sanitary and in good repair at all times [sec.68(2)(b)]

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)]

Not in Compliance

Critical

Every food premise shall be provided with:

• Provide hot and cold running water under pressure in areas where food is processed, prepared or manufactured or utensils are washed [sec.20(1)(b)]