Hillside Shop and Save - Convenience / Variety
279 Hillside Drive South Elliot Lake ON P5A 1N7 · Convenience / Variety
3 inspections
- Suivi
1 infraction
- 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]
- 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
5 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
- Easily readable, accurate indicating thermometers used to verify food preparation and storage temperatures [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)]
- Proper manual dishwashing procedure followed (wash, rinse, sanitize) [Sec. 19]
- 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]
- 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)]
- 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
2 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)]
- Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods 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)]
- Easily readable, accurate indicating thermometers used to verify food preparation and storage temperatures [Sec. 30(b)]