CHEZ MILIE CASSE CROUTE

3183 Rue Jarry Est, Montréal, Québec, Montréal · Restaurant

10 inspections

1. InspectionNov 29, 2023

   2 infractions

   • In a place or vehicle, unpackaged products must be placed in containers or containers other than fresh fruit and vegetables when harvested. The place shall be equipped with storage supports on which containers or containers of products shall be stored so as not to come into contact with the floor. Storage supports shall be at a minimum floor height of 10 cm in the case of fixed supports and 8 cm in the case of removable supports.
   • The following single-use items are not permitted in an establishment to be distributed on site, for transport or by delivery: tray #6, Plate #6, Container and lid #6, Cup or glass cover #6, Cup or glass cover, Stick, Straw, Ustensile #1, #2, ,3, #4, #5, #6, #7.
2. InspectionAug 30, 2023

   2 infractions

   • An operator of a place or vehicle in which products intended for human consumption are prepared for sale or where the activity of a restaurant is carried out shall keep a record of the number of members of his staff assigned to the preparation of the products or to the washing or cleaning of equipment and equipment in contact with the products, including the person responsible for the control of food hygiene and safety in that place or vehicle, and the names of those holding a certificate of training as food handler or food establishment manager. He must keep the register at the place of business as long as these persons are members of his staff and 12 months after they have ceased to be members.
   • The heat-alterable product with the exception of whole fresh fruit and vegetables must be cooled without delay and kept constantly at an internal and ambient temperature not exceeding 4C until it is delivered to the consumer, except for the time required for the application of a manufacturing process or treatment recognized in the food industry and requiring a higher temperature.
3. InspectionMay 30, 2023

   1 infraction

   • The heat-alterable product with the exception of whole fresh fruit and vegetables must be cooled without delay and kept constantly at an internal and ambient temperature not exceeding 4C until it is delivered to the consumer, except for the time required for the application of a manufacturing process or treatment recognized in the food industry and requiring a higher temperature.
4. InspectionSep 28, 2022

   1 infraction

   • The perishable product sold hot or served hot to the consumer must be kept at an internal temperature of at least 60C until delivered.
5. InspectionJun 21, 2022

   2 infractions

   • The heat-alterable product with the exception of whole fresh fruit and vegetables must be cooled without delay and kept constantly at an internal and ambient temperature not exceeding 4C until it is delivered to the consumer, except for the time required for the application of a manufacturing process or treatment recognized in the food industry and requiring a higher temperature.
   • The perishable product sold hot or served hot to the consumer must be kept at an internal temperature of at least 60C until delivered.
6. InspectionMay 5, 2022

   1 infraction

   • The perishable product sold hot or served hot to the consumer must be kept at an internal temperature of at least 60C until delivered.
7. InspectionMar 15, 2022

   2 infractions

   • The heat-alterable product with the exception of whole fresh fruit and vegetables must be cooled without delay and kept constantly at an internal and ambient temperature not exceeding 4C until it is delivered to the consumer, except for the time required for the application of a manufacturing process or treatment recognized in the food industry and requiring a higher temperature.
   • The perishable product sold hot or served hot to the consumer must be kept at an internal temperature of at least 60C until delivered.
8. InspectionFeb 8, 2022

   1 infraction

   • The perishable product sold hot or served hot to the consumer must be kept at an internal temperature of at least 60C until delivered.
9. InspectionDec 15, 2021

   1 infraction

   • The perishable product sold hot or served hot to the consumer must be kept at an internal temperature of at least 60C until delivered.
10. InspectionJan 31, 2020

    2 infractions

    • The heat-alterable product with the exception of whole fresh fruit and vegetables must be cooled without delay and kept constantly at an internal and ambient temperature not exceeding 4C until it is delivered to the consumer, except for the time required for the application of a manufacturing process or treatment recognized in the food industry and requiring a higher temperature.
    • The places, vehicles, equipment, materials and utensils used in preparation for packaging, storage, transport, labelling and service of products, as well as other sanitary facilities and premises, shall be clean.