Chez Nous Take Out
20 Vimy Avenue, Timmins ON P4N 4G9 · Food Take Out
24 inspections
- Required
1 infraction
- Washroom(s) maintained in a clean and sanitary manner. [s. 7 (1)(c)(iii), 25]
- Operate food premise – fail to keep sanitary facility properly equipped (493/17-25(2)-55MIN)
- Operate food premise – fail to keep sanitary facility in good repair (493/17-25(2)-55MIN)
- Operate food premise – fail to keep sanitary facility with single service towels or dryer (493/17-25(3)(e)-55MIN)
- Washroom(s) maintained in a clean and sanitary manner. [s. 7 (1)(c)(iii), 25]
- Reinspection
0 infractions
- Required
1 infraction
- All required records & other documentation were available at the time of inspection. [s. 29(2), 13 (2)]
- Fail to maintain records of pest control measures taken (493/17-13(2)-55MIN)
- Fail to retain records of pest control measures taken for one year (493/17-13(2)-55MIN)
- All required records & other documentation were available at the time of inspection. [s. 29(2), 13 (2)]
- Reinspection
0 infractions
- Reinspection
2 infractions
- All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
- Fail to protect against harbouring of pests (493/17-13(1)-465CRX)
- All required records & other documentation were available at the time of inspection. [s. 29(2), 13 (2)]
- Fail to maintain records of pest control measures taken (493/17-13(2)-55MIN)
- All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
- Required
1 infraction
- Garbage & wastes (including liquids) removed as often as necessary to maintain premises in sanitary condition. [s. 12]
- Fail to remove garbage when necessary to maintain sanitary condition (493/17-12-55MIN)
- Fail to remove waste when necessary to maintain sanitary condition (493/17-12-55MIN)
- Garbage & wastes (including liquids) removed as often as necessary to maintain premises in sanitary condition. [s. 12]
- Complaint
3 infractions
- All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
- Multiple infractions.
- Fail to protect against entry of pests (493/17-13(1)-120MOD)
- Fail to protect against harbouring of pests (493/17-13(1)-465CRX)
- Fail to protect against breeding of pests (493/17-13(1)-465CRX)
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Multiple infractions.
- Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
- Fail to process food in manner safe to eat (493/17-26(2)-465CRX)
- Use compromised package to re-serve low-risk food (493/17-26(4)-305MAJ)
- Fail to ensure storage racks designed to protect against contamination (493/17-31-55MIN)
- Fail to ensure storage shelves designed to protect against contamination (493/17-31-55MIN)
- Fail to ensure storage pallets designed to protect against contamination (493/17-31-55MIN)
- 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 doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
- Reinspection
1 infraction
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- Improvement required.
- 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
4 infractions
- Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]
- Improvement required.
- 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 smooth floor surface where food handled (493/17-7(1)(c)(i)-55MIN)
- Food premise not maintained with non-absorbent floor surface where food handled (493/17-7(1)(c)(i)-55MIN)
- Food premise not maintained with clean floors in food-handling room (493/17-7(1)(g)-55MIN)
- Food premise not maintained with clean walls in food-handling room (493/17-7(1)(g)-55MIN)
- 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)
- 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)
- Fail to ensure storage shelves designed to protect against contamination (493/17-31-55MIN)
- Fail to ensure storage pallets designed to protect against contamination (493/17-31-55MIN)
- All equipment, utensils, and multi-service articles used in any aspect of food preparation, handling, service, and/or sale must be suitable for the intended purpose and kept in good repair. [s. 8]
- Use food equipment not of sound and tight construction (493/17-8(1)(a)-120MOD)
- Use food equipment not in good repair (493/17-8(1)(b)-120MOD)
- Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]
- Reinspection
1 infraction
- All equipment, utensils, and multi-service articles used in any aspect of food preparation, handling, service, and/or sale must be suitable for the intended purpose and kept in good repair. [s. 8]
- Some item(s) outstanding/pending.
- Improvement required.
- All equipment, utensils, and multi-service articles used in any aspect of food preparation, handling, service, and/or sale must be suitable for the intended purpose and kept in good repair. [s. 8]
- Required
5 infractions
- A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
- Use handwashing station other than for handwashing of employees (493/17-7(4)-55MIN)
- All equipment, utensils, and multi-service articles used in any aspect of food preparation, handling, service, and/or sale must be suitable for the intended purpose and kept in good repair. [s. 8]
- Use food equipment not of sound and tight construction (493/17-8(1)(a)-120MOD)
- Use equipment not suitable for intended purpose (493/17-8(1)(d)-120MOD)
- All equipment situated in such a manner to permit cleaning and sanitary maintenance of the equipment, walls, floors, and ceiling. [s.7 & 9]
- Food premise not maintained to permit sanitary maintenance of walls (493/17-7(1)(d)-55MIN)
- Food premise not maintained to permit sanitary maintenance of ceilings (493/17-7(1)(d)-55MIN)
- 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 practices good personal hygiene (493/17-33(1)(b)-120MOD)
- Fail to ensure food handler in food premise wears clean outer garments (493/17-33(1)(c)-120MOD)
- All food handling room(s) maintained in clean and sanitary manner, free from clutter, and not used for sleeping. [s. 7(1)(b), (e), (f)]
- Food premise not maintained to keep food-handling room free from equipment not regularly used (493/17-7(1)(f)-55MIN)
- Food premise not maintained to keep food-handling room free from materials not regularly used (493/17-7(1)(f)-55MIN)
- A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
- Reinspection
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]
- Required
3 infractions
- Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
- 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]
- Garbage & wastes (including liquids) removed as often as necessary to maintain premises in sanitary condition. [s. 12]
- Reinspection
1 infraction
- Sufficient storage space provided for all aspects of food preparation, storage, maintenance, and service; racks & shelves are cleanable. [s. 7, 30, 31]
- Improvement required.
- Sufficient storage space provided for all aspects of food preparation, storage, maintenance, and service; racks & shelves are cleanable. [s. 7, 30, 31]
- Required
3 infractions
- Sufficient storage space provided for all aspects of food preparation, storage, maintenance, and service; racks & shelves are cleanable. [s. 7, 30, 31]
- Improvement required.
- All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
- Improvement required.
- Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
- Fail to ensure equipment surface cleaned as necessary (493/17-22-120MOD)
- Fail to ensure equipment surface sanitized as necessary (493/17-22-55MIN)
- Sufficient storage space provided for all aspects of food preparation, storage, maintenance, and service; racks & shelves are cleanable. [s. 7, 30, 31]
- Complaint
1 infraction
- All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
- Improvement required.
- All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
- Required
2 infractions
- Sufficient storage space provided for all aspects of food preparation, storage, maintenance, and service; racks & shelves are cleanable. [s. 7, 30, 31]
- Improvement required.
- 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)
- Sufficient storage space provided for all aspects of food preparation, storage, maintenance, and service; racks & shelves are cleanable. [s. 7, 30, 31]
- Reinspection
2 infractions
- All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
- Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
- Required
2 infractions
- All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
- Improvement required.
- Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
- Sanitize utensils using agent for which test reagent not readily available (493/17-19(e)(iii)-55MIN)
- All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
- Required
3 infractions
- All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
- Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
- Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
- Required
0 infractions
- Required
0 infractions
- Required
2 infractions
- A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
- Fail to maintain handwashing stations (493/17-7(3)(c)-55MIN)
- 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]
- A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
- Complaint
0 infractions