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Badger's Den

48 Sydenham Street Simcoe ON N3Y 4X8 · Mobile Preparation Premises

4 inspections

  1. Follow-up

    1 infraction

    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Do not store any potentially hazardous foods in the unit until it is able to maintain the internal temperature of hazardous foods at 4°C (40°F) or less
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
  2. Required

    4 infractions

    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
    • Inspection results are posted in a conspicuous location on site (NC)
      • Ensure results of inspections conducted by a public health inspector are posted in accordance with the public health inspector's request
    • Garbage and waste (solid or liquid) is collected and removed to ensure sanitary condition of premises (NC)
      • Dispose of liquid waste in a sanitary manner
    • Pest control records are available on site (NC)
      • Ensure all pest control measures taken are recorded
      • Ensure all pest control records are retained on site for at least one year
      • Have records available for review by a medical officer of health or a public health inspector upon request
  3. Follow-up

    0 infractions

  4. Required

    3 infractions

    • All food is processed in a manner that makes the food safe to eat (C)
      • Reheat food to original cooking temperatures within 2 hours
    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Do not store any potentially hazardous foods in the unit until it is able to maintain the internal temperature of hazardous foods at 4°C (40°F) or less
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
    • Food handlers who come into contact with food and utensils shall do so in a sanitary manner (C)
      • Ensure food handlers wash hands as often as necessary to prevent the contamination of food and food areas
      • Ensure food handlers wash hands in between tasks, before starting or resuming food handling