Active Lifestyle Centre
20 Merritt Ave, Chatham ON N7M 6G9 · Restaurant
38 inspections
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
2 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Ensure ceilings are kept clean and in good repair
- Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
- Ensure food contact surfaces and equipment are cleaned and sanitized as often as necessary to maintain them in a sanitary condition
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Required
0 infractions
- Required
0 infractions
- Required
2 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
- The ventilation system requires thorough cleaning
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Required
1 infraction
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Required
2 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- 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
- Required
3 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Ensure wash water is maintained at a temperature between 60°C and 71°C
- 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
0 infractions
- Required
0 infractions
- Required
0 infractions
- Follow-up
0 infractions
- Required
1 infraction
- All meat present has been obtained from an animal inspected and approved for use in accordance with pertinent legislation s. 38(1)
- Ensure all meats are from a government approved source
- Meat to be held pending further investigation
- Ensure all manufactured meat products are tagged, stamped, or labelled to identify the meat processing plant of origin
- All meat present has been obtained from an animal inspected and approved for use in accordance with pertinent legislation s. 38(1)
- Required
1 infraction
- Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
- Ensure food contact surfaces and equipment are cleaned and sanitized as often as necessary to maintain them in a sanitary condition
- Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- 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.
- Mechanical dishwasher is properly constructed, designed, and maintained. s. 20
- Required
1 infraction
- Floors, walls, and ceilings clean and in good repair. s. 7(1)c, d, g
- Ensure ceilings are kept clean and in good repair.
- Floors, walls, and ceilings clean and in good repair. s. 7(1)c, d, g
- Required
1 infraction
- Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition. s. 16, 21, 22.
- Follow-up
0 infractions
- Required
1 infraction
- Adequate protection against the entrance of insects, birds, rodents, and other pests s.11
- Contact licensed pest control operator for insect / rodent / pest treatment and control
- Adequate protection against the entrance of insects, birds, rodents, and other pests s.11
- Required
2 infractions
- Food is cooled from 60°C (140°F) to 4°C (40°F) within appropriate time
- Cool hazardous food from 20°C (68°F) to 4°C (40°F) within 4 hours
- Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours
- Thermometers used to verify food preparation and storage temperatures; s.33(14)
- Calibrate inaccurate thermometer
- Food is cooled from 60°C (140°F) to 4°C (40°F) within appropriate time
- Required
0 infractions
- Required
0 infractions
- Required
2 infractions
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
- Ensure a chlorine solution of at least 200 ppm is used to sanitize large utensils / equipment / counters
- 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 contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
- Ensure a chlorine solution of at least 200 ppm is used to sanitize large utensils / equipment / counters
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
- Required
0 infractions
- Required
4 infractions
- Thermometers used to verify food preparation and storage temperatures; s.33(14)
- Calibrate inaccurate thermometer
- Use the provided thermometer to check storage and internal food temperatures
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Ensure all food is protected from potential contamination and adulteration
- 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 contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
- Ensure a chlorine solution of at least 200 ppm is used to sanitize large utensils / equipment / counters
- Thermometers used to verify food preparation and storage temperatures; s.33(14)
- Required
0 infractions
- Follow-up
0 infractions
- Required
1 infraction
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Maintain cupboards/shelving in a clean and sanitary manner
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Required
0 infractions