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Boston General Store

2976 Cockshutt Rd Waterford ON N0E 1Y0 · Convenience / Variety

5 inspections

  1. Required

    1 infraction

    • 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
  2. Follow-up

    0 infractions

  3. Required

    5 infractions

    • Manual dishwashing requirements are met (C)
      • Follow the two-compartment sink method: wash and rinse in first sink, sanitize in second sink
    • 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
    • Potentially hazardous food is maintained at 60°C (140°F) or greater (C)
      • Ensure all potentially hazardous foods are maintained at 60°C (140°F) or greater after cooking
    • Pest control records are available on site (NC)
      • Ensure all pest control measures taken are recorded
    • Sanitizer test kits are available (NC)
      • Ensure a sanitizing test kit is provided for all sanitizing agents used within the food premise
  4. Follow-up

    3 infractions

    • 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
    • Pest control records are available on site (NC)
      • Ensure all pest control measures taken are recorded
    • Sanitizer test kits are available (NC)
      • Ensure a sanitizing test kit is provided for all sanitizing agents used within the food premise
  5. Required

    6 infractions

    • All food is processed in a manner that makes the food safe to eat (C)
      • Ensure food is processed in a manner that makes the food safe to eat
    • Potentially hazardous food is maintained at 60°C (140°F) or greater (C)
      • Ensure all potentially hazardous foods are maintained at 60°C (140°F) or greater after cooking
    • 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
    • Pest control records are available on site (NC)
      • Ensure all pest control measures taken are recorded
    • Accurate thermometers are available on site (NC)
      • Provide an easy-to-read, accurate indicating thermometer to check food storage temperatures
      • Provide an easy-to-read, accurate probe thermometer to measure the internal temperature of hazardous and/or potentially hazardous foods
    • For food service premises, there is at least one food handler or supervisor on the premises who has completed food handler training (NC)
      • Ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating