Safety Inspections

Corrected During Inspection

Critical

Every food premise shall be operated and maintained such that it is not a health hazard, adversely affecting the sanitary operations or the wholesomeness of food.

• Premises must be free from every condition that may adversely affect the wholesomeness of food.

Not in Compliance

Non-critical

The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.

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

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

Not in Compliance

Critical

All food shall be protected from contamination and adulteration.

• Protect all food from contamination and adulteration.

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

Critical

Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams.

• Equipment and utensils that come into direct contact with food must be free from cracks, crevices and open seams.

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

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 an other approved sanitizing agent used at the concentration in accordance with the manufacturer's instructions.

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 odours, fumes, vapours, and smoke.

Not in Compliance

Non-critical

Garbage and wastes, including liquid wastes, are collected and removed from the food premise as often as is necessary to maintain the premise in a sanitary condition.

• Collect and remove garbage and wastes as often as necessary from the food premise in order to maintain it in a sanitary condition.

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.

• Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept in a sanitary condition so as to prevent contamination of 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.

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.

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 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.

• Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept in a sanitary condition so as to prevent contamination of food.

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.

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

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.

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

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

Corrected During Inspection

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.

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.

Corrected During Inspection

Non-critical

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

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