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CENTRE BURLINGTON GAS AND VARIETY, JASK & JO'S CANTEEN

3328 HIGHWAY 215, CENTRE BURLINGTON · Food Establishment

4 inspections

  1. Inspection

    3 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE CLEANING & SANITATION PROGRAM.
      • Clean & sanitize washroom & bar fridge. Clean & organize food storage building. Provide accurate thermometer in single door commercial fridge. Provide self closer on door to residence.
    • 47(1)(a) - OPERATOR FAILING TO ENSURE THAT FOOD IN FOOD ESTABLISHMENT IS LABELLED & IDENTIFIED AS BEING FROM A SOURCE SUBJECT TO INSPECTION.
      • Ground meat without any labelling removed from sale by inspector. Product must only be sold when source is confirmed as approved and labelling is provided.
    • 82(1) - OPERATING FOOD ESTABLISHMENT WITHOUT PERMIT.
      • Operator must renew Eating Establishment permit & obtain permit prior to beginning operations.
  2. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Verminproof garage door to refuse building and clean and organize it. Remove wastes more frequently. Relocate freezer food to food storage building from refuse building (immediate). Clean staff washroom daily and as required. Clean up around canteen and do not leave open wastes or cleaning equipment outside. Relocates sauce packets to >= 6in / 15cm. off of the floor in canteen. Remove packaging material from under freezer and clean by deep fryer before next use.
  3. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM. A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Have bare wood parts of new shelving constructed made smooth, impervious and easily washable (e.g. paint or varnish). Remove refuse from garbage building and verminproof it.
  4. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM. A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Provide paper toweling in dispenser in washroom (corrected). Have bare wood parts of new shelving constructed made smooth, impervious and easily washable (e.g. paint or varnish). Remove refuse from garbage building and verminproof it. All food to be off floor >= 6in. / 15cm in (new) storage building and verminproof it.