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Airport Hotel - Kitchen and Bar

151 Bruce Avenue, South Porcupine ON P0N 1H0 · Bar/Lounge

13 inspections

  1. Required

    2 infractions

    • Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]
      • Store ice in unsanitary manner (493/17-26(5)-305MAJ)
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
  2. Required

    0 infractions

  3. Required

    0 infractions

  4. Required

    0 infractions

  5. Required

    0 infractions

  6. Required

    0 infractions

  7. Required

    1 infraction

    • Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]
      • Store ice in unsanitary manner (493/17-26(5)-305MAJ)
  8. Required

    2 infractions

    • All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
      • Refrigerate potentially hazardous foods at internal temperature above 4°C (493/17-30(a)-465CRX)
    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
      • Operate food premise – mechanical equipment not maintained to apply rinse water 10 seconds per cycle (493/17-20(1)(a)(ii)(A)-120MOD)
  9. Required

    2 infractions

    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
      • Improvement required.
    • Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
      • Improvement required.
  10. Required

    1 infraction

    • Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
  11. Required

    0 infractions

  12. Required

    0 infractions

  13. Required

    2 infractions

    • Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
      • Sanitize utensils using agent for which test reagent not readily available (493/17-19(e)(iii)-55MIN)
    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
      • Operate food premise – mechanical equipment not maintained to provide sufficient chemical solution rinse (493/17-20(1)(a)(ii)(B)-120MOD)