Safety Inspections

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.

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

Not in Compliance

Critical

The equipment used for refrigeration or hot-holding of potentially hazardous foods is sufficiently sized to store potentially hazardous food and maintain it at applicable temperature.

• Provide equipment used for refrigeration that is sufficiently sized to store any potentially hazardous food and maintain it at 4°C or lower.

Corrected During Inspection

Critical

Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower or 60°C (140°F) or higher.

• Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
• Preparation, processing and manufacturing of the potentially hazardous food must not allow the food to be at an internal temperature above 4°C and below 60°C for longer than two hours.

Not in Compliance

Non-critical

Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating.

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.

• Food handlers must wash his or her hands as often as necessary to prevent the contamination of food or food areas.

Not in Compliance

Non-critical

Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating.

• Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training.

Not in Compliance

Non-critical

The levels of illumination required are maintained in the food premise during all hours of operation.

Corrected During Inspection

Critical

Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower or 60°C (140°F) or higher.

Not in Compliance

Non-critical

Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating.

• Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training.

Not in Compliance

Non-critical

The levels of illumination required are maintained in the food premise during all hours of operation.

Not in Compliance

Non-critical

Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.

• Provide a test reagent for determining the concentration of the other approved sanitizing agent where the sanitizing takes place.

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.

Not in Compliance

Non-critical

Furniture, equipment and appliances in any room or place where food is prepared, handled, displayed, sold or offered for sale is constructed and arranged to permit thorough cleaning of the room and maintaining it in a clean and sanitary condition.

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.