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Century Cinema

330 2nd St S, Kenora ON P9N 1G5 · Food Premises Disclosure

4 inspections

  1. Required

    2 infractions

    • Washing hands thoroughly before and after handling food
      • Ensure handwashing is completed between tasks during food preparation
    • Food protected from potential contamination and adulteration
  2. Required

    3 infractions

    • Food protected from potential contamination and adulteration
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • Wash, rinse and sanitize equipment / utensils after each use or as often as necessary
      • Chlorine sanitizer concentration must be at least 100 parts per million
  3. Follow-up

    2 infractions

    • Food protected from potential contamination and adulteration
      • Ensure all food is protected from potential contamination and adulteration
      • Cover all food in storage
      • Displayed food must be enclosed in a manner to prevent contamination
      • Store foods in containers that can be readily cleaned and sanitized
    • Proper use and storage of clean utensils (including single service utensils)
  4. Required

    6 infractions

    • Adequate number of handwashing stations conveniently located and kept adequately supplied
      • Provide paper towels in a dispenser in close proximity to the handwashing station in the food preparation area
    • Food protected from potential contamination and adulteration
      • Ensure all food is protected from potential contamination and adulteration
      • Cover all food in storage
      • Displayed food must be enclosed in a manner to prevent contamination
      • Transport food in enclosed containers to prevent contamination
      • Ensure food items are handled in a manner to prevent cross contamination by unclean equipment, utensils, food storage and preparation practices.
    • Proper use and storage of clean utensils (including single service utensils)
      • Store utensils in manner preventing contamination
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
      • Ensure hot water sanitizer is at 77°C (171°F) or greater for at least 45 seconds
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
      • Iodine concentration must be at least 25 parts per million at 24°C or greater for at least 45 seconds
      • Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
      • Provide sufficient detergent or chemicals for washing or sanitizing
      • Ensure a sanitizing test kit is provided and used to verify the concentration of the chemical sanitizing agent
      • Ensure an accurate thermometer is provided and used to verify the temperature of the sanitizing solution
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • Wash, rinse and sanitize equipment / utensils after each use or as often as necessary
      • Chlorine sanitizer concentration must be at least 100 parts per million
      • Quaternary ammonium sanitizer concentration must be at least 200 parts per million
      • Ensure instructions for cleaning food processing equipment are posted in accessible place
    • Workplace is in compliance with the Smoke Free Ontario Act 2017
      • No smoking or vaping signs must be placed at all entries and exits of the workplace
      • No smoking or vaping signs must be placed in all washrooms within the workplace
      • Workplaces must be smoke free and vape free at all times