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Brit Boys Fish N Chips

124 Marlborough St S, Blenheim ON N0P 1A0 · Mobile Food Premises

14 inspections

  1. Required

    0 infractions

  2. Follow-up

    0 infractions

  3. Required

    1 infraction

    • Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
  4. Follow-up

    0 infractions

  5. Required

    1 infraction

    • Premises is provided with a supply of potable water adequate for the operation of the premises s. 7(3)a, b
      • Provide a source of potable water under pressure adequate for the operation of the premises
      • Provide hot and cold running water under pressure in food preparation area
      • Provide hot and cold running water under pressure in utensil washing area
  6. Required

    1 infraction

    • Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
  7. Required

    0 infractions

  8. Required

    0 infractions

  9. Required

    1 infraction

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
  10. Follow-up

    0 infractions

  11. Pre-Operational

    2 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
    • Constant supply of potable hot and cold running water under pressure s.20(1)(a) / (b)
  12. Required

    0 infractions

  13. Required

    1 infraction

    • Food is held at 4°C (40°F) or less s.32 / 33
      • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
  14. Required

    4 infractions

    • Food is held at 4°C (40°F) or less s.32 / 33
      • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
    • Thermometers used to verify food preparation and storage temperatures; s.33(14)
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Food contact surfaces properly designed, constructed, installed and maintained s.18 / 19
      • Ensure equipment / utensil(s) / dishware are readily cleanable and in good repair
    • Sanitize test kit / thermometer readily available for verifying dishwashing and sanitizing temperatures s.75(2)
      • Ensure a sanitizing test kit is provided and used to verify the concentration of the chemical agent