Byrava Supermarket
3 133 Taunton Rd W, Oshawa ON L1G 3T4 · Food Safety Inspections
10 inspections
- Re-Inspection
1 infraction
- Adequate protection against the entrance of insects, vermin, and rodents
- * Evidence of pests observed
- Contact licensed pest control operator for insect / rodent / pest treatment and control
- Adequate protection against the entrance of insects, vermin, and rodents
- Routine
7 infractions
- Food is prepared in a safe manner
- * Potentially hazardous foods observed at an internal temperature between 4° C (40°F) and 60°C (140°F) for greater than 2 hours
- Observed potentially hazardous foods not being thawed in an appropriate and 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
- Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
- * Fail to provide adequate supplies (single-use towels, soap in a dispenser) for the hand washing basin in the food preparation area
- Operator to ensure hand washing basins are adequately supplied
- Food handler (does not use tobacco while handling food, has clean outer garments, good personal hygiene, hair confined, free from infectious agent of a disease/skin disease, submit medical exams and tests as required)
- * Food handler fail to take reasonable precautions to ensure that food is not contaminated by hair
- Operator to ensure food handler’s hair is properly confined while handling food
- Food protected from potential contamination and/or adulteration
- * Observed food not being stored in a proper food storage area
- Operator to ensure all foods are stored off the floor
- Toxic / poisonous substances (chemicals / pesticides) to be stored separately from food
- * Fail to keep toxic / poisonous substance in container bearing identifying label
- Operator to ensure toxic/poisonous substances are stored in a manner preventing contamination
- 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
- * Evidence of pests observed
- Contact licensed pest control operator for insect / rodent / pest treatment and control
- Food is prepared in a safe manner
- Re-Inspection
0 infractions
- Routine
3 infractions
- Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
- * Fail to provide adequate supplies (single-use towels, soap in a dispenser) for the hand washing basin in the food preparation area
- Operator to ensure hand washing basins are adequately supplied
- Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
- * Fail to maintain utensils, multi-service articles and/or food contact surfaces in a clean and sanitary manner and/or in good repair
- Operator to ensure all food contact surfaces, utensils and/or multi-service articles are cleaned and sanitized after each use and are maintained in good repair
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
- * Fail to ensure sanitizing solution contains the appropriate type of chemical solution and/or concentration/strength of sanitizer
- Operator to ensure sanitizing solution contain the appropriate type of chemical solution and/or concentration/strength for sanitizing
- Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
- Re-Inspection
0 infractions
- Routine
5 infractions
- Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
- * Fail to provide adequate supplies (single-use towels, soap in a dispenser) for the hand washing basin in the food preparation area
- Operator to ensure hand washing basins are adequately supplied
- Minimum of 1 Certified Food Handler per hour of operation?
- * Fail to provide a minimum of 1 certified food handler per hour of operation
- Operator to ensure a minimum of 1 certified food handler is present during every hour of operation
- Sanitary maintenance of and provision of required supplies in staff / public washroom facilities
- * Fail to equip facility with a method of hand drying that uses single-service towels or a hot air dryer
- Operator to ensure the washroom facilities are properly supplied with soap/detergent, single-service towels or hot air dryer, toilet paper and hot and cold running water
- Adequate protection against the entrance of insects, vermin, and rodents
- * Evidence of pests observed
- Operator to ensure storage areas are maintained clean and organized to facilitate the monitoring of pest control
- Operator to ensure food premise shall be protected against the entry of pest
- Floors clean and in good repair
- * Fail to ensure floors of food premise are kept clean and/or in good repair
- Operator to ensure floors are kept clean and in good repair
- Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
- Re-Inspection
0 infractions
- Routine
3 infractions
- Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
- * Fail to provide hot and cold water for hand washing in food preparation area
- Operator to ensure hand washing basins are adequately supplied
- 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 are in clean and in good repair
- Operator to adjust or repair the malfunctioning cooler immediately. Do not store any potentially hazardous foods in the malfunctioning unit until it is able to maintain hazardous foods at 4° C or lower
- Floors clean and in good repair
- * Fail to ensure floor of food-handling room kept clean and in good repair
- Operator to ensure floors are kept clean and in good repair
- Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
- Routine
1 infraction
- Minimum of 1 Certified Food Handler per hour of operation?
- * Fail to provide a minimum of 1 certified food handler per hour of operation
- Operator to ensure a minimum of 1 certified food handler is present during every hour of operation
- Minimum of 1 Certified Food Handler per hour of operation?
- Routine
1 infraction
- Separate hand washing basin provided for food handlers
- * Fail to use basin only for hand washing of employees
- Operator to ensure designated hand washing basin is only used for hand washing
- Separate hand washing basin provided for food handlers