Byng Variety
10 Port Maitland Rd Dunnville ON N1A 2W6 · Convenience / Variety
6 inspections
- Follow-up
0 infractions
- Required
2 infractions
- Equipment, utensils, multi-service articles and all surfaces are properly constructed and maintained in good condition (NC)
- Ensure that all storage racks, shelves and pallets are readily cleanable
- Furniture, equipment and appliances in food handling and storage rooms are constructed and arranged so as to permit thorough cleaning and the maintenance of the premises in a clean and sanitary condition (NC)
- Remove all materials not associated with the daily operation of the premises
- Equipment, utensils, multi-service articles and all surfaces are properly constructed and maintained in good condition (NC)
- Required
1 infraction
- Furniture, equipment and appliances in food handling and storage rooms are constructed and arranged so as to permit thorough cleaning and the maintenance of the premises in a clean and sanitary condition (NC)
- Ensure equipment is constructed and arranged to permit cleaning in order to maintain premises in a clean and sanitary condition
- Ensure appliances are constructed and arranged to permit cleaning in order to maintain premises in a sanitary condition
- Remove all materials not associated with the daily operation of the premises
- Furniture, equipment and appliances in food handling and storage rooms are constructed and arranged so as to permit thorough cleaning and the maintenance of the premises in a clean and sanitary condition (NC)
- Follow-up
2 infractions
- Furniture, equipment and appliances in food handling and storage rooms are constructed and arranged so as to permit thorough cleaning and the maintenance of the premises in a clean and sanitary condition (NC)
- Remove all materials not associated with the daily operation of the premises
- Garbage and waste (solid or liquid) is collected and removed to ensure sanitary condition of premises (NC)
- Collect and remove garbage and waste as necessary to maintain sanitary conditions
- Furniture, equipment and appliances in food handling and storage rooms are constructed and arranged so as to permit thorough cleaning and the maintenance of the premises in a clean and sanitary condition (NC)
- Required
7 infractions
- Food protected from contamination or adulteration (C)
- Store raw foods separate and below cooked and/or ready-to-eat foods
- 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
- Ensure all potentially hazardous foods have an internal temperature of 4°C (40°F) or less
- Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
- Ensure floors are kept clean and in good repair
- Ensure floors are tight, smooth, and non-absorbent
- Furniture, equipment and appliances in food handling and storage rooms are constructed and arranged so as to permit thorough cleaning and the maintenance of the premises in a clean and sanitary condition (NC)
- Ensure equipment is constructed and arranged to permit cleaning in order to maintain premises in a clean and sanitary condition
- Remove all materials not associated with the daily operation of the premises
- Garbage and waste (solid or liquid) is collected and removed to ensure sanitary condition of premises (NC)
- Collect and remove garbage and waste as necessary to maintain sanitary conditions
- Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)
- Clean and sanitize non-food contact surfaces as often as necessary to maintain them in a sanitary condition
- Sanitizer test kits are available (NC)
- Ensure a sanitizing test kit is provided for all sanitizing agents used within the food premise
- Ensure sanitizing test kits are readily available where the sanitization takes place
- Food protected from contamination or adulteration (C)
- Required
4 infractions
- 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
- Equipment, utensils, multi-service articles and all surfaces are properly constructed and maintained in good condition (NC)
- Ensure equipment, utensils and multi-service articles and food contact surfaces are in good repair
- Ensure that all storage racks, shelves and pallets are in good repair
- Furniture, equipment and appliances in food handling and storage rooms are constructed and arranged so as to permit thorough cleaning and the maintenance of the premises in a clean and sanitary condition (NC)
- Remove all materials not associated with the daily operation of the premises
- Sanitizer test kits are available (NC)
- Ensure sanitizing test kits are readily available where the sanitization takes place
- Potentially hazardous food is maintained at 4°C (40°F) or less (C)