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Brisket Bliss BBQ Trailer

Durham Region, ON · Food Safety Inspections

4 inspections

  1. Routine

    4 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces as readily cleanable and non-absorbent
      • Operator to ensure that all equipment/non-food contact surfaces are readily cleanable/non-absorbent and of sound and tight construction.
    • Adequate protection against the entrance of insects, vermin, and rodents
      • * Fail to maintain premise free from every condition that may adversely affect the sanitary operation of the premise
      • Operator to ensure food premise shall be protected against the entry of pest
    • Holding tanks provided for potable water and waste water
      • *Fail to provide separate holding tanks for waste water
      • Ensure a separate holding tank for waste water is provided
    • Easy-to-read gauges provided for determining waste or water level on the tank
      • *Fail to provide an easily readable gauge for determining waste or water level on the tank
      • Ensure an easy to read gauge for determining waste or water level on the tank is provided
  2. Re-Inspection

    3 infractions

    • Manufactured meats: maintain records for at least 1 year, labeled, plant identification provided
      • * Fail to subject meat products to process adequate to destroy bacteria and parasites
      • * Fail to ensure written food safety procedures for manufactured meat products are approved by a public health inspector
      • *Fail to follow approved food safety procedures related to manufactured meat products
      • Operator to ensure written food safety procedures for manufactured meat products are developed and approved by a public health inspector
      • Operator to follow approved food safety procedures related to manufactured meat products
    • Holding tanks provided for potable water and waste water
      • *Fail to provide separate holding tanks for waste water
      • Ensure a separate holding tank for waste water is provided
    • Easy-to-read gauges provided for determining waste or water level on the tank
      • *Fail to provide an easily readable gauge for determining waste or water level on the tank
      • Ensure an easy to read gauge for determining waste or water level on the tank is provided
  3. Routine

    2 infractions

    • Food is prepared in a safe manner
      • * Fail to ensure food is prepared in a safe manner
      • Operator to ensure potentially hazardous foods are processed, prepared and manufactured at temperatures between 4°C (40°F) and 60°C (140°F) within 2 hours
    • Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
      • * Fail to hold potentially hazardous food at 60°C (140°F) or higher after cooking / rapid re-heating
      • Operator to ensure potentially hazardous foods are held at 60°C (140°F) or higher after cooking/rapid reheating
  4. Routine

    1 infraction

    • Easy-to-read gauges provided for determining waste or water level on the tank
      • *Fail to provide an easily readable gauge for determining waste or water level on the tank
      • Ensure an easy to read gauge for determining waste or water level on the tank is provided