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Belvedere Heights

21 Belvedere Ave Parry Sound ON P2A 2A2 · Inst. Food Service - LTC

10 inspections

  1. Compliance (Required)

    1 infraction

    • Food protected from potential contamination and/or adulteration
      • * Observed scoops/utensils not being stored in a sanitary manner to prevent contamination and/or adulteration
  2. Re-inspection

    0 infractions

  3. Compliance (Required)

    5 infractions

    • Food handler (not use tobacco while so engaged, clean, clean outer garments, hair confined, Free of infectious disease / skin disease / submit medical exams and tests as required)
    • Food protected from potential contamination and/or adulteration
      • * Fail to protect food from contamination and/or adulteration
      • * Observed foods stored in containers that cannot be readily cleaned and sanitized
    • Floors clean and in good repair
      • * Fail to ensure floors of food premise are kept clean and/or in good repair
      • Operator to ensure floors are kept clean and in good repair
    • Walls clean and in good repair
      • * Fail to ensure walls of food premise kept clean and in good repair
      • Operator to ensure walls of food premise are maintained in a sanitary condition and in good repair
    • General housekeeping is satisfactory
      • * Fail to remove all materials not associated with the daily operation of the food premise
  4. Re-inspection

    0 infractions

  5. Compliance (Required)

    4 infractions

    • Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
    • Food protected from potential contamination and/or adulteration
      • * Observed scoops/utensils not being stored in a sanitary manner to prevent contamination and/or adulteration
    • General housekeeping is satisfactory
      • Operator to remove all materials not associated with the daily operation of food premise
    • Floors clean and in good repair
      • * Fail to ensure floor of dishwashing area kept clean and in good repair
      • * Fail to ensure floors of food premise are kept clean and/or in good repair
  6. Compliance (Required)

    2 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain cloths and towels used for cleaning, drying or polishing or cleaning food contact surfaces are kept clean, in good repair and/or not used for other purposes.
    • Potentially hazardous food is held at 4°C (40°F) or lower
  7. Compliance (Required)

    0 infractions

  8. Compliance (Required)

    0 infractions

  9. Compliance (Required)

    2 infractions

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Operator to provide an appropriate test reagent to verify the concentration of the sanitizer
    • Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
      • * Fail to maintain utensils, multi-service articles and/or food contact surfaces in a clean and sanitary manner and/or in good repair
      • * Fail to provide utensils and/or multi-service food containers/multi-service articles that can be readily cleaned and sanitized
      • * Fail to use equipment/utensils/dishes/food containers/multi-service articles in good repair (i.e. free from cracks/crevices/chips/open seams)
  10. Compliance (Required)

    3 infractions

    • Food protected from potential contamination and/or adulteration
      • * Observed potentially hazardous food not covered to prevent contamination / adulteration
      • * Observed scoops/utensils not being stored in a sanitary manner to prevent contamination and/or adulteration
    • Hot holding of potentially hazardous food: minimum of 60°C (140°F) 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
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain cloths and towels used for cleaning, drying or polishing or cleaning food contact surfaces are kept clean, in good repair and/or not used for other purposes.
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
      • Operator to ensure cloths and/or towels used for washing, drying or polishing must be restricted to the task for which it was first used