Circle K
100 Pembroke St E, Pembroke ON K8A 8A3 · Convenience / Variety
5 inspections
- Follow-up
0 infractions
- Required
1 infraction
- 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.
- 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
- Complaint
1 infraction
- 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.
- 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
- Follow-up
0 infractions
- Required
5 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
- Do not allow potentially hazardous food to be at an internal temperature above 4°C and below 60°C for longer than two hours during preparation, processing and manufacturing
- 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
- Walls and ceilings of rooms and passageways are readily cleanable, maintained in a sanitary condition, and kept in good repair
- Adequate number of handwashing stations, situated for convenient access by food handlers with required supplies
- Manual dishwashing provides clean wash water, proper rinse, and sanitizing solution
- 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