Cochenour Hall
1 William St, Cochenour ON · Food Premises Disclosure
1 inspection
- Required
2 infractions
- Food contact surfaces properly designed, constructed, installed and maintained
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Mechanical dishwasher bears certification from NSF International and is certified for commercial use
- NSF/ANSI Standard 3 - Wash water temperature must be maintained at 49°C (120°F) or above for chemical sanitizer dishwashers
- NSF/ANSI Standard 3 - Chlorine sanitizer concentration must be at least 50 parts per million at 49°C (120°F)