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BOULANGERIE SALEM

3846 Rue Jean-Talon Est, Montréal, Québec, Montréal · Boulangerie

7 inspections

  1. Inspection

    1 infraction

    • The place or vehicle shall be free of contaminants, pollutants, any species of animals including insects and rodents or their excreta.
  2. Inspection

    1 infraction

    • In a room or vehicle used for the preparation of products; doors, windows, mosquito nets and vents must be adjusted to prevent entry of any species of animals including insects and rodents.
  3. Inspection

    1 infraction

    • The places, vehicles, equipment, materials and utensils used in preparation for packaging, storage, transport, labelling and service of products, as well as other sanitary facilities and premises, shall be clean.
  4. Inspection

    1 infraction

    • The places, vehicles, equipment, materials and utensils used in preparation for packaging, storage, transport, labelling and service of products, as well as other sanitary facilities and premises, shall be clean.
  5. Inspection

    2 infractions

    • The place or vehicle shall be free of contaminants, pollutants, any species of animals including insects and rodents or their excreta.
    • In a room or vehicle used for the preparation of products; doors, walls and ceilings shall be washable, smooth, not in condition or in putrefaction and free from aschery or scales.
  6. Inspection

    1 infraction

    • The places, vehicles, equipment, materials and utensils used in preparation for packaging, storage, transport, labelling and service of products, as well as other sanitary facilities and premises, shall be clean.
  7. Inspection

    2 infractions

    • The heat-alterable product with the exception of whole fresh fruit and vegetables must be cooled without delay and kept constantly at an internal and ambient temperature not exceeding 4C until it is delivered to the consumer, except for the time required for the application of a manufacturing process or treatment recognized in the food industry and requiring a higher temperature.
    • The perishable product sold hot or served hot to the consumer must be kept at an internal temperature of at least 60C until delivered.