2-4-1 Pizza (Timmins)
425 Algonquin Boulevard E, Timmins ON P4N 1B5 · Food Take Out
15 inspections
- Required
0 infractions
- Reinspection
0 infractions
- Required
2 infractions
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- Food premise not maintained with ceiling in good repair in food-handling room (493/17-7(1)(g)-55MIN)
- Chemical(s) required for sanitary maintenance of premises/equipment approved for use and are stored suitably and safely away from food. [s.23]
- Fail to keep poisonous substance in compartment separate from food (493/17-23(a)-465CRX)
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- Reinspection
0 infractions
- Required
3 infractions
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
- Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
- Sanitize utensils in quaternary ammonium compound solution of less than 200 p.p.m. (493/17-19(c)-120MOD)
- Sanitize utensils using agent not in accordance with manufacturer’s instructions (493/17-19(e)(ii)-120MOD)
- All required records & other documentation were available at the time of inspection. [s. 29(2), 13 (2)]
- Fail to maintain records of pest control measures taken (493/17-13(2)-55MIN)
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Reinspection
0 infractions
- Required
2 infractions
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
- Fail to maintain handwashing stations (493/17-7(3)(c)-55MIN)
- Required
0 infractions
- Required
2 infractions
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- Food premise not maintained with ceiling in good repair in food-handling room (493/17-7(1)(g)-55MIN)
- Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
- Multiple infractions.
- Sanitize utensils using agent for which test reagent not readily available (493/17-19(e)(iii)-55MIN)
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- Reinspection
2 infractions
- All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
- Improvement required.
- Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
- Sanitize utensils using agent for which test reagent not readily available (493/17-19(e)(iii)-55MIN)
- All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
- Required
4 infractions
- A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
- Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
- Complaint
2 infractions
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
- Improvement required.
- Required
0 infractions
- Required
2 infractions
- No food is handled or kept in the temperature range of 4°C-60°C (40°F-140°F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2), 32(1)(b)]
- Improvement required.
- Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
- Improvement required.
- No food is handled or kept in the temperature range of 4°C-60°C (40°F-140°F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2), 32(1)(b)]
- Required
3 infractions
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
- Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
- Improvement required.
- Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
- Improvement required.
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]