CHARLES COLLISHAW
76 STARRS, YARMOUTH · Food Establishment
2 inspections
- Inspection
0 infractions
- Inspection
4 infractions
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Ensure that all unfinished wood, drywall, is patched and sealed, and any missing trim (floor or wall) installed. Identified areas include: behind white chest freezer, by the prep station, near the handwash sink, under the prep cooler in the back area (not currently in use). Ensure that concrete floor is re-sealed.
- 29(2)(a) 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;
- Ensure that the areas under/behind equipment are cleaned at a frequency to prevent the accumulation of debris. Clean these areas.
- 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
- Ensure that foods are not stored above the top of the wells in the prep station cooler.
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Ensure that raw meat/fish is stored separate from other items in the freezer.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;