Safety Inspections

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

Corrected During Inspection

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.

Not in Compliance

Non-critical

Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.

• Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using a clean chlorine solution of not less than 100 parts per million.
• Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using an other approved sanitizing agent used at the concentration in accordance with the manufacturer's instructions.

Not in Compliance

Critical

All food shall be protected from contamination and adulteration.

• Protect all food from contamination and adulteration.

Corrected During Inspection

Critical

All food shall be protected from contamination and adulteration.

• Protect all food from contamination and adulteration.

Not in Compliance

Non-critical

Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.

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