Canadore College Commerce Court Campus
60 Commerce Crt North Bay ON P1B 8G4 · Cafeteria
6 inspections
- Compliance (Required)
2 infractions
- Adequate protection against the entrance of insects, vermin, and rodents
- * Fail to maintain a written record of pest control measures taken for 1 year
- Operator to ensure written records are maintained for 1 year
- 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
- Adequate protection against the entrance of insects, vermin, and rodents
- Compliance (Required)
0 infractions
- Re-inspection
0 infractions
- Compliance (Required)
2 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 are in clean and in good repair
- Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
- Manual dishwashing: Wash, rinse, sanitize technique
- Operator to provide an appropriate test reagent to verify the concentration of the sanitizer
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- Re-inspection
0 infractions
- Compliance (Required)
2 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 are in clean and in good repair
- Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
- 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
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning