Casual's Convenience Inc.
1 Patricia Ave, Pickle Lake ON P0V 3A0 · Food Premises Disclosure
6 inspections
- Required
0 infractions
- Required
4 infractions
- Thermometers used to verify storage, food preparation, and hot holding temperatures
- Provide an easily readable, accurate thermometer to measure the internal temperature of hazardous foods
- Washing hands thoroughly before and after handling food
- Ensure employees wash hands before commencing work
- Ensure employees wash hands before resuming work
- Ensure handwashing is completed between tasks during food preparation
- Food Handler Training
- Ensure that at least one food handler or supervisor on the premise has completed food handler training during every hour in which the premise is operating
- Food premise does not have at least one food handler or supervisor that has completed food handler training on site
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
- Thermometers used to verify storage, food preparation, and hot holding temperatures
- Required
5 infractions
- Thermometers used to verify storage, food preparation, and hot holding temperatures
- Provide an easily readable, accurate indicating thermometer to check storage
- Provide an easily readable, accurate thermometer to measure the internal temperature of hazardous foods
- Equipment used for refrigeration of potentially hazardous foods must contain an accurate indicating thermometer that may be easily read
- Food Handler Training
- Ensure that at least one food handler or supervisor on the premise has completed food handler training during every hour in which the premise is operating
- Food premise does not have at least one food handler or supervisor that has completed food handler training on site
- Separate raw foods from ready-to-eat foods during storage and handling
- Store raw foods separate and below cooked / ready-to-eat foods
- Food protected from potential contamination and adulteration
- Ensure all food is protected from potential contamination and adulteration
- Sanitary maintenance and provision of required supplies in staff / public washroom facilities
- Facilities must be kept in clean and sanitary condition, properly equipped, and in good repair at all times
- Thermometers used to verify storage, food preparation, and hot holding temperatures
- Required
2 infractions
- Food Handler Training
- Ensure that at least one food handler or supervisor on the premise has completed food handler training during every hour in which the premise is operating
- Food premise does not have at least one food handler or supervisor that has completed food handler training on site
- Manual dishwashing: Wash, rinse, sanitize technique
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Food Handler Training
- Required
1 infraction
- Sanitary maintenance and provision of required supplies in staff / public washroom facilities
- Equip facility with single-service towels or a hot air dryer
- Sanitary maintenance and provision of required supplies in staff / public washroom facilities
- Required
2 infractions
- Food Handler Training
- Ensure that at least one food handler or supervisor on the premise has completed food handler training during every hour in which the premise is operating
- Food premise does not have at least one food handler or supervisor that has completed food handler training on site
- Sanitary maintenance and provision of required supplies in staff / public washroom facilities
- Equip facility with single-service towels or a hot air dryer
- Food Handler Training