Cedar Meadows Resort and Spa - Kitchen
1000 Norman Street, Timmins ON P4N 8R2 · Restaurant
24 inspections
- Reinspection
2 infractions
- 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]
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
- Improvement observed since last inspection.
- Improvement required.
- Required
6 infractions
- A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
- Fail to maintain handwashing stations (493/17-7(3)(c)-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]
- Refrigerate potentially hazardous foods at internal temperature above 4°C (493/17-30(a)-465CRX)
- Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
- Fail to ensure facility surface sanitized as necessary (493/17-22-55MIN)
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
- Operate food premise – wash water temperature thermometer not easily readable (493/17-20(1)(b)-55MIN)
- Washroom(s) maintained in a clean and sanitary manner. [s. 7 (1)(c)(iii), 25]
- Operate food premise – fail to keep sanitary facility with single service towels or dryer (493/17-25(3)(e)-55MIN)
- A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
- Required
1 infraction
- 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 food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Reinspection
0 infractions
- Required
1 infraction
- All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
- Fail to protect against entry of pests (493/17-13(1)-120MOD)
- All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
- Required
1 infraction
- 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)
- 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]
- Required
0 infractions
- Reinspection
0 infractions
- Required
3 infractions
- Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]
- Improvement required.
- Handle ice in unsanitary manner (493/17-26(5)120MOD)
- All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
- Improvement required.
- Fail to protect against harbouring of pests (493/17-13(1)-465CRX)
- Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
- Fail to ensure equipment surface cleaned as necessary (493/17-22-120MOD)
- Fail to ensure equipment surface sanitized as necessary (493/17-22-55MIN)
- Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]
- Reinspection
0 infractions
- Reinspection
1 infraction
- All food handling room(s) maintained in clean and sanitary manner, free from clutter, and not used for sleeping. [s. 7(1)(b), (e), (f)]
- Reinspection
5 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 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 food items are processed in a manner that makes them safe to eat. [s. 26(2)]
- All food handling room(s) maintained in clean and sanitary manner, free from clutter, and not used for sleeping. [s. 7(1)(b), (e), (f)]
- Improvement required.
- Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
- Some item(s) outstanding/pending.
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- Required
4 infractions
- 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)
- 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.
- All food handling room(s) maintained in clean and sanitary manner, free from clutter, and not used for sleeping. [s. 7(1)(b), (e), (f)]
- Food premise not maintained with food handling room in sanitary condition (493/17-7(1)(e)-120MOD)
- Food premise not maintained to keep food-handling room free from materials not regularly used (493/17-7(1)(f)-55MIN)
- Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
- Improvement required.
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Reinspection
0 infractions
- Required
5 infractions
- 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.
- Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
- Fail to ensure equipment surface cleaned as necessary (493/17-22-120MOD)
- Chemical(s) required for sanitary maintenance of premises/equipment approved for use and are stored suitably and safely away from food. [s.23]
- Fail to keep poisonous substance in compartment separate from food (493/17-23(a)-465CRX)
- Fail to keep toxic substance in container bearing identifying label (493/17-23(b)-465CRX)
- All operator(s) is/are clean, wash hands, reasonable precautions to ensure hair is suitably restrained, and wear clean garments when handling food and free from diseases. [s. 33]
- Fail to ensure food handler in food premise protects against contamination by hair (493/17-33(1)(d)-120MOD)
- Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
- Improvement required.
- 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)]
- Required
2 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 clean floors in food-handling room (493/17-7(1)(g)-55MIN)
- A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
- Fail to provide handwashing stations with adequate supplies (493/17-7(3)(c)-120MOD)
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- Required
0 infractions
- Required
6 infractions
- A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
- Fail to provide handwashing stations with adequate supplies (493/17-7(3)(c)-120MOD)
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
- Fail to ensure equipment surface cleaned as necessary (493/17-22-120MOD)
- Chemical(s) required for sanitary maintenance of premises/equipment approved for use and are stored suitably and safely away from food. [s.23]
- Fail to keep toxic substance in container bearing identifying label (493/17-23(b)-465CRX)
- Washroom(s) maintained in a clean and sanitary manner. [s. 7 (1)(c)(iii), 25]
- Operate food premise – fail to keep sanitary facility properly equipped (493/17-25(2)-55MIN)
- At all times, there is at least one certified food handler present every hour of operation. [s.32]
- Fail to ensure completion of food handling training by food handler or supervisor (493/17-32-305MAJ)
- A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
- Required
4 infractions
- Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]
- Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
- Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
- Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
- Food premise maintained in manner adversely affecting sanitary operation (493/17-7(1)(a)(ii)-465CRX)
- Required
3 infractions
- Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
- 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]
- At all times, there is at least one certified food handler present every hour of operation. [s.32]
- Required
4 infractions
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
- At all times, there is at least one certified food handler present every hour of operation. [s.32]
- Required
5 infractions
- 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)
- Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
- 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]
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
- Operate food premise – mechanical equipment not constructed to maintain rinse water at 82°C (493/17-20(1)(a)(ii)(A)-120MOD)
- At all times, there is at least one certified food handler present every hour of operation. [s.32]
- Fail to ensure completion of food handling training by food handler or supervisor (493/17-32-305MAJ)
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]