Chown Rd. West (Tree Planting Camp)
Chown Rd. West, Gowganda ON · Cafeteria
Inspection summary
Chown Rd. West (Tree Planting Camp) has been inspected once by Porcupine Health Unit, on August 26, 2019. The most recent inspection, on August 26, 2019, recorded 10 infractions.
No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Pests and Food temperature control.
What these findings mean
Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Protecting food from contaminationHigher risk
This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.
Recorded 2 times on August 26, 2019. For example:
All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded once on August 26, 2019. For example:
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 temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded once on August 26, 2019. For example:
No food is handled or kept in the temperature range of 4C-60C (40F-140F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2)] [s.32(1)(b)]
Cleaning and sanitizingHigher risk
Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.
Recorded once on August 26, 2019. For example:
Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
Chemicals and toxic substancesHigher risk
Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.
Recorded once on August 26, 2019. For example:
Chemical(s) required for sanitary maintenance of premises/equipment approved for use and are stored suitably and safely away from food. [s.23]
About this data
These results come from Porcupine Health Unit, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.
1 inspection
- Required
10 infractions
- Constant supply of hot and cold potable water. [s. 7(3)]
- Fail to provide food premise with adequate potable water supply (493/17-7(3)(a)-465CRX)
- Fail to provide hot and cold running water in food preparation area (493/17-7(3)(b)-465CRX)
- Fail to provide hot and cold running water in utensil cleaning area (493/17-7(3)(b)-465CRX)
- 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]
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- No food is handled or kept in the temperature range of 4C-60C (40F-140F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2)] [s.32(1)(b)]
- Multiple infractions.
- Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
- Multiple infractions.
- Chemical(s) required for sanitary maintenance of premises/equipment approved for use and are stored suitably and safely away from food. [s.23]
- 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 does not use tobacco while engaged as a food handler (493/17-33(1)(a)-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)]
- Garbage & wastes (including liquids) removed as often as necessary to maintain premises in sanitary condition. [s. 12]
- All required records & other documentation were available at the time of inspection. [s. 29(2), 13 (2)]
- Constant supply of hot and cold potable water. [s. 7(3)]