Safety Inspections

Corrected During Inspection

Non-critical

Operators of a food premise shall ensure that food handlers in the food premise practice good personal hygiene.

• Food handlers shall take reasonable precautions to ensure that food is not contaminated by hair.

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.

Corrected During Inspection

Non-critical

Operators of a food premise shall ensure that food handlers in the food premise practice good personal hygiene.

• Food handlers must not use tobacco while engaged as a food handler.

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 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 equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.

• Provide refrigeration units with accurate indicating thermometers that may be easily read.