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901 West Side

901 Ottawa St, Keewatin ON P0X 1C0 · Food Premises Disclosure

8 inspections

  1. Required

    2 infractions

    • Food protected from potential contamination and adulteration
    • Floors, walls, and ceilings clean and in good repair
  2. Required

    4 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
    • Food Handler Training
      • Ensure that at least one food handler or supervisor on the premise has completed food handler training during every hour in which the premise is operating
      • Food premise does not have at least one food handler or supervisor that has completed food handler training on site
    • Food protected from potential contamination and adulteration
      • Ensure food is not stored directly on the floor
    • Food contact surfaces properly designed, constructed, installed and maintained
  3. Required

    2 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  4. Required

    3 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Food protected from potential contamination and adulteration
      • Cover all food in storage
    • General housekeeping is satisfactory
      • Maintain the premises in a clean and sanitary condition
  5. Required

    1 infraction

    • Separate raw foods from ready-to-eat foods during storage and handling
      • Store raw foods separate and below cooked / ready-to-eat foods
  6. Required

    5 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
      • Provide an easily readable, accurate thermometer to measure the internal temperature of hazardous foods
      • Equipment used for refrigeration of potentially hazardous foods must contain an accurate indicating thermometer that may be easily read
    • Separate raw foods from ready-to-eat foods during storage and handling
    • Proper use and storage of clean utensils (including single service utensils)
      • Store utensils in manner preventing contamination
    • Food contact surfaces properly designed, constructed, installed and maintained
      • Ensure all surfaces are clean and maintained in good repair
    • Floors, walls, and ceilings clean and in good repair
      • Ensure ceilings are kept clean and in good repair
      • Ensure floors are kept clean and in good repair
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
  7. Required

    2 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  8. Required

    3 infractions

    • Adequate number of handwashing stations conveniently located and kept adequately supplied
      • Provide paper towels in a dispenser in close proximity to the handwashing station in the food preparation area
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C (75°F)
    • Floors, walls, and ceilings clean and in good repair
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent