Christ The King Catholic School
227 Thomas Ave, Wallaceburg ON N8A 2B9 · School Nourishment Program
7 inspections
- Required
0 infractions
- Required
2 infractions
- Mechanical dishwasher is properly constructed, designed, and maintained. s. 20
- Thermometers are used to verify preparation and storage temperatures of potentially hazardous foods. s. 30 (b)
- Required
0 infractions
- Required
2 infractions
- Thermometers used to verify food preparation and storage temperatures; s.33(14)
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
- Required
2 infractions
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
- Ensure hot water sanitizer is at 82°C or greater for at least 10 seconds
- Manual dishwashing: Wash, rinse, sanitize technique s.74 / 75
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
- Required
2 infractions
- Food is held at 4°C (40°F) or less s.32 / 33
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
- Food is held at 4°C (40°F) or less s.32 / 33
- Required
1 infraction
- Food contact surfaces properly designed, constructed, installed and maintained s.18 / 19
- Ensure equipment / utensil(s) / dishware are readily cleanable and in good repair
- Food contact surfaces properly designed, constructed, installed and maintained s.18 / 19