14 William Ave Kingsville
14 William Ave Kingsville ON N9Y 3T2 · Bake Shop
1 inspection
- Pre-Operational/Consultation
18 infractions
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (b) The floor or floor coverings are NOT tight, smooth and non-absorbent [N]
- (c) The walls and ceilings are NOT readily cleanable, and/or maintained in a sanitary condition [N]
- (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
- General housekeeping is satisfactory
- (a) Premises is NOT kept free from materials and equipment not regularly used [N]
- (b) Premises is NOT maintained in a clean and sanitary condition so as to prevent contamination of food [C]
- (c) Furniture, equipment and appliances are NOT constructed or arranged adequately to maintain the room or place in a clean and sanitary manner [N]
- The premises is supplied with adequate potable hot and cold running water
- (a) Supply of potable water is NOT adequate for the operation of the premises [C]
- (b) Hot and cold running water under pressure is NOT supplied in all required areas [S]
- Separate handwash stations are provided with the required supplies
- (a) Adequate number of handwashing stations are NOT provided and/or situated for convenient access by food handlers [C]
- (b) Handwashing stations are NOT adequately supplied [S]
- (c) Handwashing stations are NOT used for employee handwashing only [N]
- Garbage and wastes are maintained in a satisfactory manner
- (a) Garbage and wastes (including liquid waste) are NOT collected and removed from the premises as often as necessary to maintain the premises in a sanitary condition [N]
- Levels of illumination is maintained during all hours of operation
- (a) Levels of illumination is NOT maintained during all hours of operation [O. Reg. 332/12 (Building Code)] [N]
- The ventilation system is adequately maintained
- (a) Ventilation system is NOT maintained to eliminate odours, fumes, vapours, smoke and excessive heat [S]
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- (a) Article or equipment is NOT of sound and tight construction [S]
- (b) Article or equipment is NOT kept in good repair [S]
- (c) Article or equipment is NOT made of a material that can be readily cleaned and sanitized [S]
- (e) Racks, shelves or pallets used to store food are NOT designed to protect food from contamination and readily cleanable [N]
- All equipment or utensils that come in direct contact with food are adequately maintained
- (a) Equipment or utensils are NOT corrosion-resistant and/or non-toxic [C]
- (b) Equipment or utensils are NOT free from cracks, crevices and open seams [S]
- Adequate storage space is provided for potentially hazardous food
- (a) Adequate refrigeration space is NOT provided for the safe storage of potentially hazardous food [S]
- Accurate indicating thermometers are provided for equipment used for refrigeration or hot-holding of food
- (a) Thermometers are NOT provided for temperature controlled equipment and easily read [N]
- All food is protected from contamination and adulteration
- (a) Food is NOT protected from contamination and adulteration [C]
- (b) Food is NOT processed in a manner that makes food safe to eat [C]
- Potentially hazardous foods are maintained at proper internal temperatures
- (a) Internal temperatures of potentially hazardous foods are NOT maintained at 4°Celsius (40°Fahrenheit) or lower [C]
- (b) Internal temperatures of potentially hazardous foods are NOT maintained at 60°Celsius (140°Fahrenheit) or higher [C]
- Records for the purchase of food are retained on the premises for at least a year
- (a) Records for the purchase of food are NOT retained on the premises for at least a year [N]
- Only approved graded eggs found on premises
- (a) Ungraded or Grade C eggs found on premises [C]
- At least one food handler or supervisor on-site has completed food handler training (If yes, please document certification provider and number)
- (a) At least one food handler or supervisor on the premises has NOT completed food handler training for every hour in which the premise is operating [N]
- Manual dishwashing equipment and procedures are satisfactory
- (a) Adequate number of corrosion-resistant sinks of sufficient size are NOT provided [S]
- (c) Proper wash, rinse, and sanitizing technique is NOT practiced [C]
- (e) Sanitizing is NOT at appropriate temperature and/or chemical concentrations [C]
- Concentration of sanitizing agent is adequate
- (a) Chlorine solution used for sanitizing is NOT at 100 parts per million (test strips required to confirm) [S]
- (b) Quaternary ammonium compound solution used for sanitizing is NOT 200 parts per million (test strips required to confirm) [S]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises