Continental Restaurant - Restaurant
217 Highway 17 White River ON P0M 3G0 · Restaurant
5 inspections
- Requis
1 infraction
- 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)]
- Easily readable, accurate indicating thermometers used to verify food preparation and storage temperatures [Sec. 30(b)]
- 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)]
- 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]
- 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)]
- Requis
3 infractions
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer [Sec. 20(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]
- 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
- Proper use and storage of clean utensils (including single service utensils) [Sec. 8(1)]
- Multi-service articles must be cleaned and sanitized after each use [Sec. 21(1)]
- Utensils other than multi-service articles must be cleaned and sanitized as often as necessary to maintain them in a clean and sanitary condition [Sec. 21(2)]
- Requis
0 infraction
- Requis
3 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
- Proper use and storage of clean utensils (including single service utensils) [Sec. 8(1)]
- Utensils must be stored and transported in a manner preventing contamination
- 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
- Maintain sanitizing solutions according to manufacturer's instructions
- 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]