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Cheeseburger Charlie's

282 Christie St, Pembroke ON K8A 4L3 · Food Take Out

5 inspections

  1. Required

    2 infractions

    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
      • Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
      • Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain potentially hazardous foods at 4°C (40°F) or lower
    • Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
  2. Required

    7 infractions

    • Equipment used for refrigeration or hot holding of potentially hazardous foods contains accurate and easily readable indicating thermometers
      • Provide refrigeration units with accurate indicating thermometers that are easily readable
    • All food shall be protected from contamination and adulteration
      • Protect all food from contamination and adulteration.
    • Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
      • Keep floor or floor coverings tight, smooth and non-absorbent.
      • The floors of every room must be kept clean and in good repair.
    • Equipment, utensils and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and suitable for their intended purpose
      • Ensure all the equipment, utensils and multi-service articles are kept in good repair.
    • Manual dishwashing provides clean wash water, proper rinse, and sanitizing solution
      • Provide sufficient detergent or chemicals for washing or sanitizing for dishes.
      • Ensure manual dishwashing is completed using the three step method: wash, rinse, and sanitize.
      • Chlorine sanitizer concentration must be a minimum 100 parts per million at 24°C or greater for at least 45 seconds.
    • Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
      • Ensure sanitizer is available and/or of sufficient concentration to sanitize as often as necessary to maintain food contact surfaces in a sanitary condition
    • Toxic and poisonous substances are kept separate from food, in containers bearing a label and used in a manner that does not contaminate food
      • Keep toxic and poisonous substances in a container that bears a label on which the contents of the container are clearly identified.
  3. Required

    4 infractions

    • Food handlers in the food premise practice good personal hygiene
      • Food handlers shall take reasonable precautions to ensure that food is not contaminated by hair.
    • Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
      • The floors of every room must be kept clean and in good repair.
    • Equipment, utensils and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and suitable for their intended purpose
      • Ensure all the equipment, utensils and multi-service articles are kept in good repair.
    • Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
      • Ensure sanitizer is available and/or of sufficient concentration to sanitize as often as necessary to maintain food contact surfaces in a sanitary condition
  4. Required

    6 infractions

    • All food shall be protected from contamination and adulteration
      • Protect all food from contamination and adulteration.
    • Food handlers in the food premise practice good personal hygiene
      • Food handlers shall take reasonable precautions to ensure that food is not contaminated by hair.
    • Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
      • The floors of every room must be kept clean and in good repair.
    • Adequate number of handwashing stations, situated for convenient access by food handlers with required supplies
      • Ensure handwashing stations are maintained for use.
    • Equipment, utensils and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and suitable for their intended purpose
      • Ensure all the equipment, utensils and multi-service articles are kept in good repair.
    • Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
      • Ensure sanitizer is available and/or of sufficient concentration to sanitize as often as necessary to maintain food contact surfaces in a sanitary condition
  5. Required

    5 infractions

    • At least one certified food handler or supervisor is on the premise at all times during normal operation
      • Ensure completion of food handling training by food handler or supervising staff.
    • Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
      • Keep floor or floor coverings tight, smooth and non-absorbent.
    • Adequate number of handwashing stations, situated for convenient access by food handlers with required supplies
    • Equipment, utensils and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and suitable for their intended purpose
    • Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition