Academy of Sacred Knowledge
51 Prince St N, Chatham ON N7M 4J7 · Cafeteria
32 inspections
- Follow-up
0 infractions
- Required
3 infractions
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
- Provide sufficient detergent or chemicals for washing and sanitizing
- Observed certified Food Handler employee working at time of inspection s. 32
- Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
- Required
2 infractions
- All food within the premises has been obtained from a source that is subject to inspection (unless otherwise permitted) s. 29
- All food within the premises has been obtained from a source that is subject to inspection
- Ensure records of the purchase of food for use in the premises are retained on the premises for at least one year
- Only Grade A or B eggs of domestic hens are present s. 47(1)
- Only Grade A or B eggs of domestic hens are permitted
- Dispose of ungraded and Grade "C" eggs of domestic hens
- All food within the premises has been obtained from a source that is subject to inspection (unless otherwise permitted) s. 29
- Required
1 infraction
- Only Grade A or B eggs of domestic hens are present s. 47(1)
- Only Grade A or B eggs of domestic hens are permitted
- Only Grade A or B eggs of domestic hens are present s. 47(1)
- Required
2 infractions
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers
- Potentially hazardous foods being held hot are held at or above 60°C (140°F) after cooking/rapid reheating s. 27(1) b
- Ensure potentially hazardous foods are being held hot at or above 60°C (140°F) or above after cooking/rapid reheating
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Required
1 infraction
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Required
1 infraction
- Observed certified Food Handler employee working at time of inspection s. 32
- Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
- Observed certified Food Handler employee working at time of inspection s. 32
- Required
3 infractions
- All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
- Ensure all equipment, utensils, and surfaces are of such form and material that they can be readily cleaned and sanitized
- All food is protected from contamination and adulteration s. 26(1)
- Store all food off the floor
- Observed certified Food Handler employee working at time of inspection s. 32
- Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
- Maintain copies of valid food handler certificates from certified staff on site at all times
- All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
- Required
1 infraction
- Observed certified Food Handler employee working at time of inspection s. 32
- Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
- Observed certified Food Handler employee working at time of inspection s. 32
- Required
0 infractions
- Required
0 infractions
- Required
2 infractions
- Premises is adequately protected against the entry and harbourage of pests s. 13
- Ensure the premises is adequately protected against the entry of pests
- Ensure the premises is kept free of conditions that lead to the harbouring or breeding of pests
- All food is protected from contamination and adulteration s. 26(1)
- Ensure all food is protected from contamination and adulteration
- Cover all food in storage
- Premises is adequately protected against the entry and harbourage of pests s. 13
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
3 infractions
- All food is processed in a manner that makes the food safe to eat. s. 26 (2, 3, 4)
- Cool potentially hazardous food from 60°C (140°F) to 20°C (70°F) within 2 hours.
- Cool potentially hazardous food from 20°C (70°F) to -4°C to (40°F) within 4 hours.
- Food is held at 4°C (40°F) or less. s. 27(1) a
- Ensure all potentially hazardous foods are stored at 4°C (40°F) or less.
- Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain 4°C (40°F) or less.
- All food is protected from contamination and adulteration. s. 26(1)
- Ensure all food is protected from contamination and adulteration.
- All food is processed in a manner that makes the food safe to eat. s. 26 (2, 3, 4)
- Follow-up
0 infractions
- Required
1 infraction
- Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
- Equip facility with paper towels in a dispenser / hot air dryer / continuous cloth roller
- Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
- Required
2 infractions
- Food is held at 4°C (40°F) or less s.32 / 33
- Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Store food at least 15 cm off the floor to prevent contamination s.22 / 23
- Food is held at 4°C (40°F) or less s.32 / 33
- Required
2 infractions
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Cover all food in storage
- Proper storage of clean utensils (including single service utensils) s.81
- Store utensils in manner preventing contamination
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Required
0 infractions
- Required
0 infractions
- Follow-up
0 infractions
- Required
4 infractions
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Ensure all surfaces are clean and maintained in good repair
- Maintain cupboards/shelving in a clean and sanitary manner
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
- Wash, rinse and sanitize equipment / utensils after each use or as often as necessary
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Ensure walls are kept clean and in good repair
- Mechanical ventilation operable where required s.15
- Ventilation system requires thorough cleaning
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Required
1 infraction
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Store food at least 15 cm off the floor to prevent contamination s.22 / 23
- Ensure all food is protected from potential contamination and adulteration
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Required
2 infractions
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Ensure all food is protected from potential contamination and adulteration
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Ensure floors are kept clean and in good repair
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Required
2 infractions
- Food is frozen at -18°C (0°F) or less s.35
- Ensure all hazardous foods are stored at -18° C (0°F) or less
- Adjust or repair the freezer immediately
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Ensure all surfaces are clean and maintained in good repair
- Remove ice build up from freezer units
- Food is frozen at -18°C (0°F) or less s.35
- Follow-up
0 infractions
- Required
3 infractions
- Food is held at 4°C (40°F) or less s.32 / 33
- Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Ensure all food is protected from potential contamination and adulteration
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Ensure all surfaces are clean and maintained in good repair
- Food is held at 4°C (40°F) or less s.32 / 33
- Follow-up
1 infraction
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Required
3 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Provide hot and cold running water in a basin for hand washing in food preparation area
- Food is held at 4°C (40°F) or less s.32 / 33
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Ensure a properly maintained shield/canopy is provided over cooking equipment
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Required
4 infractions
- Food is held at 4°C (40°F) or less s.32 / 33
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- All cans, containers or wrappings of hazardous foods must bear labels as per Regulations s.36
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Ensure a properly maintained shield/canopy is provided over cooking equipment
- Sanitize test kit / thermometer readily available for verifying dishwashing and sanitizing temperatures s.75(2)
- Ensure a sanitizing test kit is provided and used to verify the concentration of the chemical agent
- Food is held at 4°C (40°F) or less s.32 / 33