Casey's Restaurant (Timmins)
760 Algonquin Boulevard E, Timmins ON P4N 7E3 · Restaurant
12 inspections
- Required
0 infractions
- Required
1 infraction
- No food is handled or kept in the temperature range of 4°C-60°C (40°F-140°F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2), 32(1)(b)]
- Reinspection
0 infractions
- Required
1 infraction
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- Improvement required.
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- Required
3 infractions
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- Food premise not maintained with floors in good repair in food-handling room (493/17-7(1)(g)-55MIN)
- Food premise not maintained with walls in good repair in food-handling room (493/17-7(1)(g)-55MIN)
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
- All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
- Maintain potentially hazardous foods at internal temperature between 4°C and 60°C (493/17-27(1)-465CRX)
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- Required
0 infractions
- Reinspection
0 infractions
- Required
4 infractions
- Furniture, equipment, and/or appliances are all situated in a manner so as not to restrict thorough cleaning or prevent room from being maintained in a sanitary manner. [s. 9]
- Improvement required.
- All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
- Refrigerate potentially hazardous foods at internal temperature above 4°C (493/17-30(a)-465CRX)
- All Hot holding units/food items are maintained at 60°C (140°F) or hotter at all times. [s. 27(1), 30]
- No food is handled or kept in the temperature range of 4°C-60°C (40°F-140°F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2), 32(1)(b)]
- Improvement required.
- Furniture, equipment, and/or appliances are all situated in a manner so as not to restrict thorough cleaning or prevent room from being maintained in a sanitary manner. [s. 9]
- Required
3 infractions
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Improvement recommended.
- All Hot holding units/food items are maintained at 60°C (140°F) or hotter at all times. [s. 27(1), 30]
- Hot-holding potentially hazardous foods at internal temperature below 60°C (493/17-30(a)-465CRX)
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
- Operate food premise – mechanical equipment not maintained to provide sufficient chemical solution rinse (493/17-20(1)(a)(ii)(B)-120MOD)
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Required
3 infractions
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Improvement required.
- All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
- Improvement required.
- Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
- Improvement recommended.
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Reinspection
2 infractions
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- Chemical(s) required for sanitary maintenance of premises/equipment approved for use and are stored suitably and safely away from food. [s.23]
- Required
6 infractions
- Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]
- Improvement required.
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- Multiple infractions.
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
- Improvement required.
- Chemical(s) required for sanitary maintenance of premises/equipment approved for use and are stored suitably and safely away from food. [s.23]
- Utensils & multi-service articles cleaned and sanitized after each use. [s. 21]
- Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]