Big Bird Hotel - Serving Kitchen
191 Mission Road Wawa ON P0S 1K0 · Serving Kitchen
6 inspections
- Requis
0 infraction
- 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
- 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)]
- Proper manual dishwashing procedure followed (wash, rinse, sanitize) [Sec. 19]
- Three-compartment sink dishwashing method: wash in first sink, rinse in second sink, sanitize in third sink [Sec. 18(2)(i)]
- Fournir suffisamment de détergent ou de produits chimiques pour le lavage ou l'assainissement
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds [Sec. 19(b)]
- Adequate hand washing station(s) in all preparation / service areas used for hand washing only [Sec. 7(3)]
- Hand washing station is only to be used for hand washing and shall not be obstructed in any way [Sec. 7(4)]
- 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]
- Suivi
0 infraction
- Requis
7 infractions
- Proper manual dishwashing procedure followed (wash, rinse, sanitize) [Sec. 19]
- Three-compartment sink dishwashing method: wash in first sink, rinse in second sink, sanitize in third sink [Sec. 18(2)(i)]
- Fournir suffisamment de détergent ou de produits chimiques pour le lavage ou l'assainissement
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds [Sec. 19(b)]
- Ensure a sanitizing test kit is provided and used to verify the concentration of the sanitizing agent
- 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
- 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)]
- An easily readable, accurate thermometer must be provided and used to measure the internal temperature of prepared hazardous foods [Sec. 26(2)]
- 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)]
- Adequate hand washing station(s) in all preparation / service areas used for hand washing only [Sec. 7(3)]
- Adequate hand washing station(s) in all preparation / service areas, supplied with hot and cold running water, liquid soap and paper towels.
- Single-service paper towels must be provided at the designated hand washing station [Sec. 1(1)]
- 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
- Proper manual dishwashing procedure followed (wash, rinse, sanitize) [Sec. 19]
- Suivi
1 infraction
- Adequate hand washing station(s) in all preparation / service areas, supplied with hot and cold running water, liquid soap and paper towels.
- Single-service paper towels must be provided at the designated hand washing station [Sec. 1(1)]
- Soap in a dispenser must be provided at the designated hand washing station [Sec. 1(1)]
- Adequate hand washing station(s) in all preparation / service areas, supplied with hot and cold running water, liquid soap and paper towels.
- Requis
6 infractions
- Either manual or mechanical dishwashing provided [Sec. 18]
- Provide a commercial grade mechanical dishwasher [Sec. 18(1)]
- Provide a three-compartment sink of sufficient size for the cleaning and sanitizing of multi-service articles [Sec. 18(2)(i)]
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer [Sec. 20(1)]
- Proper manual dishwashing procedure followed (wash, rinse, sanitize) [Sec. 19]
- Three-compartment sink dishwashing method: wash in first sink, rinse in second sink, sanitize in third sink [Sec. 18(2)(i)]
- Two-compartment sink dishwashing method: wash and rinse in first sink, sanitize in second sink [Sec. 18(2)(ii)(B&C)]
- Fournir suffisamment de détergent ou de produits chimiques pour le lavage ou l'assainissement
- Clean wash / rinse water must be provided
- Ensure a sanitizing test kit is provided and used to verify the concentration of the sanitizing agent
- 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
- Adequate hand washing station(s) in all preparation / service areas used for hand washing only [Sec. 7(3)]
- Adequate hand washing station(s) in all preparation / service areas, supplied with hot and cold running water, liquid soap and paper towels.
- Single-service paper towels must be provided at the designated hand washing station [Sec. 1(1)]
- Soap in a dispenser must be provided at the designated hand washing station [Sec. 1(1)]
- Either manual or mechanical dishwashing provided [Sec. 18]