Safety Inspections

Corrected During Inspection

Critical

All food shall be protected from contamination and adulteration.

Corrected During Inspection

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

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.

Corrected During Inspection

Critical

Toxic and poisonous substances required for maintenance of sanitary conditions are kept separate from food, in containers bearing a label and used in a manner that does not contaminate the food.

Corrected During Inspection

Critical

All food shall be protected from contamination and adulteration.

Corrected During Inspection

Critical

All food shall be protected from contamination and adulteration.

Corrected During Inspection

Critical

Toxic and poisonous substances required for maintenance of sanitary conditions are kept separate from food, in containers bearing a label and used in a manner that does not contaminate the food.

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.

Corrected During Inspection

Critical

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

• Clean and sanitize multi-service articles 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.