Aurora's Hillside - Food Take Out
760 Second Line Sault Ste. Marie ON P6B 4K4 · Food Take Out
7 inspections
- Required
1 infraction
- Food protected from potential contamination and adulteration [Sec. 26(1)]
- Store all food off the floor
- Food protected from potential contamination and adulteration [Sec. 26(1)]
- Required
0 infractions
- Required
5 infractions
- Easily readable, accurate indicating thermometers used to verify food preparation and storage temperatures [Sec. 30(b)]
- Provide an easily readable, accurate indicating thermometer to check food storage temperatures within all refrigeration units [Sec. 30(b)]
- Provide an easily readable, accurate indicating thermometer to verify food temperatures within all hot holding units [Sec. 30(b)]
- Food protected from potential contamination and adulteration [Sec. 26(1)]
- All food must be protected from potential contamination and adulteration [Sec. 26(1)]
- Raw hazardous foods must be handled separate from ready-to-eat foods, on separate preparation surfaces, and with separate utensils to prevent contamination
- Raw hazardous foods must be stored separately or below cooked / ready-to-eat foods
- Hazardous food is held at 4°C (40°F) or less [Sec. 27(1)]
- Ensure all hazardous foods are stored at 4°C (40°F) or less [Sec. 27(1)]
- Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating [Sec. 27(1)(b)]
- Hot held hazardous food must be held above 60°C (140°F) after cooking / rapid re-heating [Sec. 27(1)(b)]
- Food contact surfaces cleaned and sanitized after each use and as often as is necessary to maintain such surfaces in a sanitary condition [Sec. 22]
- Wash, rinse and sanitize equipment / utensils after each use or as often as necessary [Sec. 22]
- Sanitizing solution must be prepared as often as is necessary to maintain the required concentration
- Easily readable, accurate indicating thermometers used to verify food preparation and storage temperatures [Sec. 30(b)]
- Required
1 infraction
- Easily readable, accurate indicating thermometers used to verify food preparation and storage temperatures [Sec. 30(b)]
- An easily readable, accurate thermometer must be provided and used to measure the internal temperature of prepared hazardous foods [Sec. 26(2)]
- Easily readable, accurate indicating thermometers used to verify food preparation and storage temperatures [Sec. 30(b)]
- Required
2 infractions
- Adequate hand washing station(s) in all preparation / service areas, supplied with hot and cold running water, liquid soap and paper towels.
- Proper manual dishwashing procedure followed (wash, rinse, sanitize) [Sec. 19]
- Required
2 infractions
- Hazardous food is cooled in a manner minimizing the growth of pathogens [Sec. 26(2)]
- Transfer foods to shallow containers to speed up cooling
- Proper manual dishwashing procedure followed (wash, rinse, sanitize) [Sec. 19]
- Three-compartment sink dishwashing method: wash in first sink, rinse in second sink, sanitize in third sink [Sec. 18(2)(i)]
- Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds [Sec. 19(c)]
- Hazardous food is cooled in a manner minimizing the growth of pathogens [Sec. 26(2)]
- Required
1 infraction
- Adequate hand washing station(s) in all preparation / service areas, supplied with hot and cold running water, liquid soap and paper towels.