519 Refuge - Restaurant
275 Chemin du Lac Dubreuilville ON P0S 1B0 · Restaurant
6 inspections
- Requis
8 infractions
- Food handlers wash hands before commencing work and after potential contamination [Sec. 33(1)(e)]
- Food protected from potential contamination and adulteration [Sec. 26(1)]
- All food must be protected from potential contamination and adulteration [Sec. 26(1)]
- Meat products are manufactured at the food premises in a safe and approved manner [Sec. 34]
- Mechanical ventilation operable and kept clean [Sec. 11]
- Ventilation hood and/or filters require cleaning
- Adequate hand washing station(s) in all preparation / service areas used for hand washing only [Sec. 7(3)]
- Food contact surfaces cleaned and sanitized after each use and as often as is necessary to maintain such surfaces in a sanitary condition [Sec. 22]
- Wash, rinse and sanitize equipment / utensils after each use or as often as necessary [Sec. 22]
- Use a sanitizing solution that is approved for use on food contact surfaces.
- Sanitizing solution must be prepared as often as is necessary to maintain the required concentration
- Maintain sanitizing solutions according to manufacturer's instructions
- Ensure a sanitizing test kit is provided and used to verify the concentration of the sanitizing agent
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating [Sec. 27(1)(b)]
- Hot held hazardous food must be held above 60°C (140°F) after cooking / rapid re-heating [Sec. 27(1)(b)]
- Re-heating: to original cooking temperature within 2 hours [Sec. 27(2)(a)]
- Ensure food is reheated to original cooking temperature for 15 seconds within 2 hours [Sec. 27(2)(a)]
- Requis
0 infraction
- Requis
2 infractions
- Floors, walls, and ceilings clean and in good repair [Sec. 7]
- Floors must be kept clean and in good repair [Sec. 7(1)(g)]
- Proper manual dishwashing procedure followed (wash, rinse, sanitize) [Sec. 19]
- Floors, walls, and ceilings clean and in good repair [Sec. 7]
- Requis
4 infractions
- Where food is prepared or handled on-site, there is at least one food handler or supervisor on the premises who has completed the food handler training at the time of inspection [Sec. 32]
- A certified food handler must be on-site at all times of operation [Sec. 32]
- For information on the Safe Food Handling training requirements contact your local APH office
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating [Sec. 27(1)(b)]
- Hot held hazardous food must be held above 60°C (140°F) after cooking / rapid re-heating [Sec. 27(1)(b)]
- Easily readable, accurate indicating thermometers used to verify food preparation and storage temperatures [Sec. 30(b)]
- Provide an easily readable, accurate indicating thermometer to check food storage temperatures within all refrigeration units [Sec. 30(b)]
- Food contact surfaces cleaned and sanitized after each use and as often as is necessary to maintain such surfaces in a sanitary condition [Sec. 22]
- Wash, rinse and sanitize equipment / utensils after each use or as often as necessary [Sec. 22]
- Sanitizing solution must be prepared as often as is necessary to maintain the required concentration
- Where food is prepared or handled on-site, there is at least one food handler or supervisor on the premises who has completed the food handler training at the time of inspection [Sec. 32]
- Requis
3 infractions
- Easily readable, accurate indicating thermometers used to verify food preparation and storage temperatures [Sec. 30(b)]
- Provide an easily readable, accurate indicating thermometer to check food storage temperatures within all refrigeration units [Sec. 30(b)]
- Where food is prepared or handled on-site, there is at least one food handler or supervisor on the premises who has completed the food handler training at the time of inspection [Sec. 32]
- A certified food handler must be on-site at all times of operation [Sec. 32]
- For information on the Safe Food Handling training requirements contact your local APH office
- Food contact surfaces cleaned and sanitized after each use and as often as is necessary to maintain such surfaces in a sanitary condition [Sec. 22]
- Sanitizing solution must be prepared as often as is necessary to maintain the required concentration
- Easily readable, accurate indicating thermometers used to verify food preparation and storage temperatures [Sec. 30(b)]
- Requis
4 infractions
- Easily readable, accurate indicating thermometers used to verify food preparation and storage temperatures [Sec. 30(b)]
- Provide an easily readable, accurate indicating thermometer to check food storage temperatures within all refrigeration units [Sec. 30(b)]
- Mechanical ventilation operable and kept clean [Sec. 11]
- Ventilation hood and/or filters require cleaning
- Hazardous food is held at 4°C (40°F) or less [Sec. 27(1)]
- Ensure all hazardous foods are stored at 4°C (40°F) or less [Sec. 27(1)]
- Food contact surfaces cleaned and sanitized after each use and as often as is necessary to maintain such surfaces in a sanitary condition [Sec. 22]
- Sanitizing solution must be prepared as often as is necessary to maintain the required concentration
- Easily readable, accurate indicating thermometers used to verify food preparation and storage temperatures [Sec. 30(b)]