Camp Vincent - Kitchen
15142 Longwoods Road, Bothwell ON N0P 1C0 · Recreational Camps-Food
22 inspections
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
2 infractions
- 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).
- Ensure hand washing stations are kept adequately supplied with hot and cold running water
- All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
- Ensure all equipment, utensils, and surfaces are kept in good repair
- Ensure all equipment, utensils, and surfaces are of such form and material that they can be readily cleaned and sanitized
- 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).
- Required
1 infraction
- Mechanical dishwasher is properly constructed, designed, and maintained. s. 20
- Ensure hot water sanitizer is at 82°C or greater for at least 10 seconds.
- Mechanical dishwasher is properly constructed, designed, and maintained. s. 20
- Follow-up
0 infractions
- Required
1 infraction
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.25(1)
- Ensure hot water sanitizer is at 82°C or greater for at least 10 seconds
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.25(1)
- Required
1 infraction
- Equipment and articles used for preparation, service display, storage or transportation of food are properly maintained, designed, constructed, installed, stored and accessible for cleaning s.20(1) / s. 30
- Maintain refridgeration unit in a clean & sanitary manner
- Equipment and articles used for preparation, service display, storage or transportation of food are properly maintained, designed, constructed, installed, stored and accessible for cleaning s.20(1) / s. 30
- Required
0 infractions
- Required
3 infractions
- Food protected from potential contamination and adulteration s. 18(1),(3) & (4)
- All cans, containers or wrappings of hazardous foods must bear labels
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s. 19(7) / s. 21 / s. 28
- Ensure a chlorine solution of at least 200 ppm is used to sanitize large utensils / equipment / counters
- Floors, walls, and ceilings clean and in good repair s.20(1)
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Food protected from potential contamination and adulteration s. 18(1),(3) & (4)
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Floors, walls, and ceilings clean and in good repair s.20(1)
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Ensure floors are kept clean and in good repair
- Floors, walls, and ceilings clean and in good repair s.20(1)
- Follow-up
1 infraction
- Floors, walls, and ceilings clean and in good repair s.20(1)
- Ensure floors are kept clean and in good repair
- Floors, walls, and ceilings clean and in good repair s.20(1)
- Required
2 infractions
- Food protected from potential contamination and adulteration s. 18(1),(3) & (4)
- Store food at least 15 cm off the floor to prevent contamination s.18(3)
- Floors, walls, and ceilings clean and in good repair s.20(1)
- Ensure walls are kept clean and in good repair
- Ensure floors are kept clean and in good repair
- Food protected from potential contamination and adulteration s. 18(1),(3) & (4)
- Required
0 infractions
- Required
2 infractions
- Adequate protection against the entrance of insects, rodents, vermin, dust and fumes s.18(7)
- Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, rodents, and/or vermin
- Floors, walls, and ceilings clean and in good repair s.20(1)
- Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
- Adequate protection against the entrance of insects, rodents, vermin, dust and fumes s.18(7)
- Follow-up
0 infractions
- Follow-up
1 infraction
- Adequate protection against the entrance of insects, rodents, vermin, dust and fumes s.18(7)
- Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, rodents, and/or vermin
- Adequate protection against the entrance of insects, rodents, vermin, dust and fumes s.18(7)
- Required
2 infractions
- Food is held at 4°C/40°F or less s.18(2) & 18(5)(a)
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- General housekeeping is satisfactory s.13
- Food is held at 4°C/40°F or less s.18(2) & 18(5)(a)