Noodlebox - Restaurant
12A-625 Trunk Road Sault Ste. Marie ON P6A 3T1 · Restaurant
10 inspections
- Requis
5 infractions
- Hazardous food is held at 4°C (40°F) or less [Sec. 27(1)]
- Dégeler tous les aliments dangereux en maintenant une température de 4°C (40°F) ou moins
- 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 handlers wash hands before commencing work and after potential contamination [Sec. 33(1)(e)]
- Ensure employees wash hands after potential contamination
- Proper use and storage of clean utensils (including single service utensils) [Sec. 8(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)]
- 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)]
- Requis
1 infraction
- Hazardous food is held at 4°C (40°F) or less [Sec. 27(1)]
- Dégeler tous les aliments dangereux en maintenant une température de 4°C (40°F) ou moins
- Hazardous food is held at 4°C (40°F) or less [Sec. 27(1)]
- Requis
4 infractions
- General housekeeping is sufficient to maintain the premise in a clean and sanitary condition [Sec. 7(1)]
- Daily housekeeping practices must be improved
- Proper manual dishwashing procedure followed (wash, rinse, sanitize) [Sec. 19]
- Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds [Sec. 19(c)]
- Ensure a sanitizing test kit is provided and used to verify the concentration of the sanitizing agent
- 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)]
- Food handlers wash hands before commencing work and after potential contamination [Sec. 33(1)(e)]
- Ensure employees wash hands before food handling
- General housekeeping is sufficient to maintain the premise in a clean and sanitary condition [Sec. 7(1)]
- Requis
1 infraction
- Food protected from potential contamination and adulteration [Sec. 26(1)]
- All food must be protected from potential contamination and adulteration [Sec. 26(1)]
- Food protected from potential contamination and adulteration [Sec. 26(1)]
- Suivi
0 infraction
- Requis
6 infractions
- General housekeeping is sufficient to maintain the premise in a clean and sanitary condition [Sec. 7(1)]
- Daily housekeeping practices must be improved
- 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 use and storage of clean utensils (including single service utensils) [Sec. 8(1)]
- Utensils must be stored and transported in a manner preventing contamination
- 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]
- Sanitizing solution must be prepared as often as is necessary to maintain the required concentration
- 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)]
- General housekeeping is sufficient to maintain the premise in a clean and sanitary condition [Sec. 7(1)]
- Plainte
1 infraction
- Food handlers wash hands before commencing work and after potential contamination [Sec. 33(1)(e)]
- Ensure employees wash hands before food handling
- Food handlers wash hands before commencing work and after potential contamination [Sec. 33(1)(e)]
- Requis
0 infraction
- 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]
- 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
0 infraction