ADVOCATE COUNTRY STORE
3554 HIGHWAY 209, ADVOCATE HARBOUR · Food Establishment
5 inspections
- Inspection
0 infractions
- Inspection
2 infractions
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Food contact surfaces must be in good condition so they can be easily cleaned and sanitized. Sanitizer solution must be made readily available for use at all times during operation.
- 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
- Potentially hazardous food must be stored at a temperature of 4C (40F) or colder at all times to prevent bacterial contamination. Fridges must be adjusted colder or repaired to ensure they can maintain a temperature of 4C (40F) or colder prior to using to store food.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Inspection
0 infractions
- Inspection
3 infractions
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- Handwashing station must remain unobstructed at all times during operation. Handwashing station must be equipped with paper towel in a dispenser at all times.
- 47(1)(a) An operator must ensure that all food in the food establishment is
(a) labelled and identified as being from a source that is subject to inspection; or
- Ensure all food that is repackaged on site for retail sale is labelled identifying the product and source.
- 49(2)(a) Before being placed in the dry storage room or designated area, opened packages of food ingredients and food packaging materials must be
(a) transferred to clean, suitably covered containers or be sealed and securely closed; and
- Once canned food is opened, the remaining food must be transferred to a clean, food grade container for storage.
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- Inspection
2 infractions
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Fridges must be cleaned and sanitized at a frequency that prevent dirt and debris build up.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- Daily temperatures records (logs) must be kept and be available on site for audit purposes, including cold and hot holding units.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;