All Spice Jerk Smokehouse
804 Simcoe St S, Oshawa ON L1H 4K6 · Food Safety Inspections
3 inspections
- Re-Inspection
1 infraction
- Thermometers used to verify food preparation and storage temperatures
- * Fail to provide easily readable thermometer
- Operator to provide accurate and easily readable indicating thermometers in temperature controlled rooms/equipment used for storage of potentially hazardous foods
- Thermometers used to verify food preparation and storage temperatures
- Re-Inspection
6 infractions
- Potentially hazardous food is held at 4°C (40°F) or lower
- * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
- Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
- Thermometers used to verify food preparation and storage temperatures
- * Fail to use accurate thermometer to check storage temperature of potentially hazardous food
- Operator to provide accurate and easily readable indicating thermometers in temperature controlled rooms/equipment used for storage of potentially hazardous foods
- Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
- * Fail to hold potentially hazardous food at 60°C (140°F) or higher after cooking / rapid re-heating
- CCP monitoring should be conducted by operator
- Operator to ensure potentially hazardous foods are held at 60°C (140°F) or higher after cooking/rapid reheating
- Separate hand washing basin provided for food handlers
- * Fail to provide hand washing basin in food preparation area
- Operator to ensure a designated hand washing basin is provided and/or accessible in each food preparation area
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
- Operator to adjust or repair the malfunctioning cooler immediately. Do not store any potentially hazardous foods in the malfunctioning unit until it is able to maintain hazardous foods at 4° C or lower
- Adequate protection against the entrance of insects, vermin, and rodents
- * Fail to prevent the entrance of insect / rodent / pest
- Operator to ensure food premise shall be protected against the entry of pest
- Potentially hazardous food is held at 4°C (40°F) or lower
- Routine
10 infractions
- Potentially hazardous food is held at 4°C (40°F) or lower
- * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
- Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
- Thermometers used to verify food preparation and storage temperatures
- * Fail to use accurate thermometer to check storage temperature of potentially hazardous food
- Operator to provide accurate and easily readable indicating thermometers in temperature controlled rooms/equipment used for storage of potentially hazardous foods
- Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
- * Fail to hold potentially hazardous food at 60°C (140°F) or higher after cooking / rapid re-heating
- CCP monitoring should be conducted by operator
- Operator to ensure potentially hazardous foods are held at 60°C (140°F) or higher after cooking/rapid reheating
- Separate hand washing basin provided for food handlers
- * Fail to provide hand washing basin in food preparation area
- Operator to ensure a designated hand washing basin is provided and/or accessible in each food preparation area
- Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
- * Fail to provide adequate supplies (single-use towels, soap in a dispenser) for the hand washing basin in the food preparation area
- Operator to ensure hand washing basins are adequately supplied
- Food protected from potential contamination and/or adulteration
- * Fail to protect food from contamination and/or adulteration
- * Observed potentially hazardous food not covered to prevent contamination / adulteration
- * Observed food not being stored in a proper food storage area
- * Observed scoop / dipper not kept in a manner preventing bacterial growth
- Operator to ensure all food is properly stored, displayed, transported and served to prevent contamination
- Operator to ensure scoops/utensils are stored and maintained in a sanitary manner to prevent contamination and/or adulteration
- Operator to ensure all foods are covered in storage
- Toxic / poisonous substances (chemicals / pesticides) to be stored separately from food
- * Fail to keep toxic / poisonous substance in container bearing identifying label
- * Fail to use toxic / poisonous substance in a manner to prevent contamination of food / food contact surfaces
- Operator to ensure toxic/poisonous substances are stored in a manner preventing contamination
- Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
- * Fail to use equipment/utensils/dishes/food containers/multi-service articles in good repair (i.e. free from cracks/crevices/chips/open seams)
- Operator to ensure all food contact surfaces, utensils and/or multi-service articles are cleaned and sanitized after each use and are maintained in good repair
- Manual dishwashing: Wash, rinse, sanitize technique
- * Fail to use proper wash/rinse/sanitize technique
- Chlorine sanitizer concentration must be at least 100 parts per million and not lower than 24°C for at least 45 seconds
- Operator to ensure the proper wash/rinse/sanitize dishwashing technique is applied
- Operator to provide a drainage rack that is made of corrosion-resistant material
- Floors clean and in good repair
- * Fail to maintain food premise with tight, smooth and non-absorbent floor or floor coverings
- Operator to ensure floor or floor coverings are tight, smooth and non-absorbent
- Potentially hazardous food is held at 4°C (40°F) or lower