Centre Éducatif Rayon de Soleil (École St. Gérard)
59 Sterling Avenue E, Timmins ON P4N 1R7 · Child Care Food Services
14 inspections
- Required
2 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)
- 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]
- 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]
- Store 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
2 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)
- 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]
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Required
1 infraction
- Chemical(s) required for sanitary maintenance of premises/equipment approved for use and are stored suitably and safely away from food. [s.23]
- 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]
- 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
1 infraction
- 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)
- Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
- Required
1 infraction
- 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 ceiling in food-handling room (493/17-7(1)(g)-55MIN)
- Food premise not maintained with ceiling in good repair in food-handling room (493/17-7(1)(g)-55MIN)
- 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)]
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Improvement required.
- Hand hygiene is completed correctly in all required instances. [s. 33(e)]
- Reinspection
0 infractions
- Required
2 infractions
- 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.
- Sanitize utensils using agent for which test reagent not readily available (493/17-19(e)(iii)-55MIN)
- Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
- Required
1 infraction
- 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)
- 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]
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions