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Centre Culturel Laronde - Bingo Bar

32 Mountjoy Street N, Timmins ON P4N 4V6 · Banquet Facility

10 inspections

  1. Required

    1 infraction

    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
      • Improvement required.
  2. Reinspection

    0 infractions

  3. Reinspection

    1 infraction

    • 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)
  4. Required

    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]
      • Maintain potentially hazardous foods at internal temperature between 4°C and 60°C (493/17-27(1)-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)
  5. Required

    1 infraction

    • 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)
  6. Required

    1 infraction

    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
      • Improvement required.
  7. Required

    0 infractions

  8. Reinspection

    1 infraction

    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
      • Improvement required.
  9. Reinspection

    3 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)
    • Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
      • Fail to provide thermometer in refrigeration equipment (493/17-30(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 soap or detergent (493/17-25(3)(d)-55MIN)
  10. Required

    4 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 adequate number of handwashing stations (493/17-7(3)(c)-465CRX)
      • Fail to provide handwashing stations with adequate supplies (493/17-7(3)(c)-120MOD)
    • Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
      • Fail to provide thermometer in refrigeration equipment (493/17-30(b)-55MIN)
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
      • Improvement required.
    • Washroom(s) maintained in a clean and sanitary manner. [s. 7 (1)(c)(iii), 25]
      • Operate food premise – fail to keep sanitary facility with toilet paper (493/17-25(3)(b)-55MIN)
      • Operate food premise – fail to keep sanitary facility with soap or detergent (493/17-25(3)(d)-55MIN)
      • Operate food premise – fail to keep sanitary facility with single service towels or dryer (493/17-25(3)(e)-55MIN)