Lucky Garden - Restaurant
25 Hawkins Street Blind River ON P0R 1B0 · Restaurant
6 inspections
- Requis
4 infractions
- Adequate protection against the entrance of insects, birds, rodents, and other pests [Sec. 13]
- Food premise must be kept free from insects, rodents and other pests [Sec. 7(1)(a)(i)]
- 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)]
- Hazardous food is cooled in a manner minimizing the growth of pathogens [Sec. 26(2)]
- Refroidir les aliments dangereux de 60°C (140°F) à 20°C (68°F) dans les 2 heures
- Refroidir les aliments dangereux de 20°C (68°F) à 4°C (40°F) dans les 4 heures
- 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
- Adequate protection against the entrance of insects, birds, rodents, and other pests [Sec. 13]
- Requis
4 infractions
- Food protected from potential contamination and adulteration [Sec. 26(1)]
- All food must be protected from potential contamination and adulteration [Sec. 26(1)]
- Raw hazardous foods must be handled separate from ready-to-eat foods, on separate preparation surfaces, and with separate utensils to prevent contamination
- Raw hazardous foods must be stored separately or below cooked / ready-to-eat foods
- 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)]
- 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)]
- Hazardous food is cooled in a manner minimizing the growth of pathogens [Sec. 26(2)]
- Refroidir les aliments dangereux de 60°C (140°F) à 20°C (68°F) dans les 2 heures
- Refroidir les aliments dangereux de 20°C (68°F) à 4°C (40°F) dans les 4 heures
- Food protected from potential contamination and adulteration [Sec. 26(1)]
- Requis
1 infraction
- 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
- 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]
- 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)]
- Provide an easily readable, accurate indicating thermometer to verify food temperatures within all hot holding 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)]
- Easily readable, accurate indicating thermometers used to verify food preparation and storage temperatures [Sec. 30(b)]
- Requis
4 infractions
- Hazardous food is cooled in a manner minimizing the growth of pathogens [Sec. 26(2)]
- Transfer foods to shallow containers to speed up cooling
- 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
- Food protected from potential contamination and adulteration [Sec. 26(1)]
- All food must be covered in storage
- Raw hazardous foods must be stored separately or below cooked / ready-to-eat foods
- Hazardous food is cooled in a manner minimizing the growth of pathogens [Sec. 26(2)]
- Requis
3 infractions
- 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)]
- Hazardous food is cooled in a manner minimizing the growth of pathogens [Sec. 26(2)]
- Refroidir les aliments dangereux de 60°C (140°F) à 20°C (68°F) dans les 2 heures
- Refroidir les aliments dangereux de 20°C (68°F) à 4°C (40°F) dans les 4 heures
- Food protected from potential contamination and adulteration [Sec. 26(1)]
- All food must be protected from potential contamination and adulteration [Sec. 26(1)]
- Raw hazardous foods must be handled separate from ready-to-eat foods, on separate preparation surfaces, and with separate utensils to prevent contamination
- Raw hazardous foods must be stored separately or below cooked / ready-to-eat foods
- Hazardous food is held at 4°C (40°F) or less [Sec. 27(1)]