50 Point Market
15 Lockport Way, Stoney Creek ON L8E 0H8 · Butcher Shop
15 inspections
- Routine Inspection
3 infractions
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Routine Inspection
3 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Separate hand washing basin provided for food handlers
- Hand washing station must be used only for hand washing of employees
- Ensure hand washing basin is unobstructed and accessible for hand washing
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure equipment, utensils and or multi-service articles in good repair
- Routine Inspection
6 infractions
- Separate hand washing basin provided for food handlers
- Hand washing station must be used only for hand washing of employees
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
- Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
- Manual dishwashing: Wash, rinse, sanitize technique
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Clean and sanitize food contact surfaces or equipment as often as necessary
- Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
- Use toxic/poisonous substances in a manner to prevent contamination of food and/or causing a health hazard
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- Separate hand washing basin provided for food handlers
- Routine Inspection
2 infractions
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- Remove all materials not associated with the daily operation of the premises
- Food handlers who come into contact with food/utensils shall do so in a sanitary manner
- Ensure food handlers confine hair while handling food
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- Routine Inspection
3 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide paper towels in a dispenser at hand basin in food preparation area
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure equipment, utensils and or multi-service articles in good repair
- Food is held at 4°C (40°F) or less
- Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
- Hand washing basin with supplies of soap and paper towels in dispensers
- Routine Inspection
6 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Ensure walls are kept clean and in good repair
- Separate hand washing basin provided for food handlers
- Ensure hand washing basin is unobstructed and accessible for hand washing
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Food protected from contamination or adulteration
- Store food off the floor to prevent contamination
- Certified food handler present in the food service premise
- Ensure certified food handler or supervisor is present during all hours of operation
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Routine Inspection
1 infraction
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure equipment, utensils and or multi-service articles in good repair
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Re-inspection
0 infractions
- Routine Inspection
6 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Ensure walls are kept clean and in good repair
- Single service containers and articles kept free from contamination
- Maintain single service containers and articles free from contamination
- Separate hand washing basin provided for food handlers
- Ensure hand washing basin is unobstructed and accessible for hand washing
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure equipment, utensils and or multi-service articles in good repair
- Testing reagent used to determine concentration of sanitizer
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Routine Inspection
0 infractions
- Routine Inspection
2 infractions
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Keep cloths clean, in good repair, and restricted to a single task
- Food is held at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Routine Inspection
1 infraction
- All food product is supplied by an inspected facility (Federal, Provincial, or Municipal)
- Maintain records of food purchased for one year
- All food product is supplied by an inspected facility (Federal, Provincial, or Municipal)
- Routine Inspection
2 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Food is held at 4°C (40°F) or less
- Routine Inspection
2 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Food protected from contamination or adulteration
- Routine Inspection
3 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Single service containers and articles kept free from contamination
- Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
- Store toxic/poisonous substances in container bearing identifying labels
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner