Safety Inspections

Corrected During Inspection

Critical

Food processed in a manner that makes the food safe to eat.

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.

• Construct and arrange the room in a manner to permit maintaining the room or place in a clean and 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.

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

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.

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.

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.

• 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.

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

Not in Compliance

Non-critical

Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.

• Provide racks, shelves or pallets designed to protect the food from contamination.

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.

Not in Compliance

Non-critical

Every food premise ensures that sanitary facilities are maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12, is properly equipped and in good repair.

• Keep every sanitary facility sanitary, properly equipped and in good repair.