Atikokan Foodland-Supermarket
110 O'Brien St, Atikokan ON P0T 1C0 · Food Premises Disclosure
13 inspections
- Follow-up
0 infractions
- Required
2 infractions
- Food protected from potential contamination and adulteration
- Ensure all food is protected from potential contamination and adulteration
- Adequate protection against the entrance of insects, birds, rodents, and other pests
- Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
- Food protected from potential contamination and adulteration
- Required
1 infraction
- Frozen food is kept in a frozen state
- Adjust or repair the freezer immediately
- Ensure all hazardous foods are stored in a frozen state until sold or prepared for use
- Frozen food is kept in a frozen state
- Required
3 infractions
- Food is held at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Manual dishwashing: Wash, rinse, sanitize technique
- Floors, walls, and ceilings clean and in good repair
- Ensure floors are kept clean and in good repair
- Food is held at 4°C (40°F) or less
- Required
2 infractions
- Food Handler Training
- Ensure that at least one food handler or supervisor on the premise has completed food handler training during every hour in which the premise is operating
- Manual dishwashing: Wash, rinse, sanitize technique
- Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Food Handler Training
- Required
1 infraction
- Food Handler Training
- Ensure that at least one food handler or supervisor on the premise has completed food handler training during every hour in which the premise is operating
- Food Handler Training
- Follow-up
2 infractions
- Food is held at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Food is held at 4°C (40°F) or less
- Follow-up
2 infractions
- Food is held at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Food is held at 4°C (40°F) or less
- Required
2 infractions
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Food Handler Training
- Ensure that at least one food handler or supervisor on the premise has completed food handler training during every hour in which the premise is operating
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Follow-up
2 infractions
- Food is held at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Manual dishwashing: Wash, rinse, sanitize technique
- Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
- Ensure wash / rinse water is at 43°C or greater
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Food is held at 4°C (40°F) or less
- Required
4 infractions
- Food is held at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Manual dishwashing: Wash, rinse, sanitize technique
- Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
- Ensure wash / rinse water is at 43°C or greater
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
- Chlorine sanitizer concentration must be at least 100 parts per million
- Food is held at 4°C (40°F) or less
- Required
2 infractions
- Food is held at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Manual dishwashing: Wash, rinse, sanitize technique
- Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Food is held at 4°C (40°F) or less
- Required
2 infractions
- Food is held at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Food is held at 4°C (40°F) or less