Beaver Tails
14 Main St W, Grand Bend ON N0M 1T0 · Food Take Out / Food Court Vendor
1 inspection
- Required
5 infractions
- Thermometers are used to verify food preparation and storage temperatures.
- Fail to provide a probe thermometer to monitor internal temperatures of hazardous foods.
- Fail to provide an accurate indicating thermometer in an easy-to-read location.
- Hazardous food is hot held at a minimum temperature of 60°C (140°F) after cooking or rapid re-heating.
- Fail to hot-hold hazardous foods at 60°C (140°F) or higher after cooking or rapid re-heating.
- There is at least one food handler or supervisor in the food premise, who has completed food handler training, during every hour in which the food premise is operating.
- Fail to ensure a Certified Food Handler was present during the inspection.
- Sanitize test kit / thermometer is readily available for verifying dishwashing and sanitizing temperatures.
- Fail to use the sanitizing test kit to verify the concentration of the chemical agent being used.
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
- Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
- Thermometers are used to verify food preparation and storage temperatures.