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Companion Motel

930 Front Street, Hearst ON P0L 1N0 · Restaurant

17 inspections

  1. Reinspection

    0 infractions

  2. Required

    2 infractions

    • All Hot holding units/food items are maintained at 60°C (140°F) or hotter at all times. [s. 27(1), 30]
      • Maintain potentially hazardous foods at internal temperature between 4°C and 60°C (493/17-27(1)-465CRX)
    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
      • Operate food premise – mechanical equipment not constructed to maintain rinse water at 82°C (493/17-20(1)(a)(ii)(A)-120MOD)
      • Operate food premise – mechanical equipment not maintained to maintain rinse water at 82°C (493/17-20(1)(a)(ii)(A)-120MOD)
  3. Reinspection

    0 infractions

  4. Reinspection

    0 infractions

  5. Reinspection

    1 infraction

    • 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 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)
  6. Required

    5 infractions

    • Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]
      • Store ice in unsanitary manner (493/17-26(5)-305MAJ)
      • Handle ice in unsanitary manner (493/17-26(5)120MOD)
    • 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 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 process food in manner safe to eat (493/17-26(2)-465CRX)
    • All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
      • Fail to process food in manner safe to eat (493/17-26(2)-465CRX)
      • Food mixtures containing hazardous food not cooked to 74°C (165°F) or not reheated to 74°C (165°F) (MOHLTC/FPRD)
      • Safe food handling plan recommended (MOHLTC/FPRD)
    • 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 in good repair (493/17-8(1)(b)-120MOD)
      • Use food equipment not of readily cleanable form (493/17-8(1)(c)-120MOD)
  7. Reinspection

    0 infractions

  8. Required

    2 infractions

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
  9. Required

    0 infractions

  10. Required

    2 infractions

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
    • Hand hygiene is completed correctly in all required instances. [s. 33(e)]
      • Improvement required.
  11. Required

    3 infractions

    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
    • Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
      • Food premise maintained in manner permitting adverse effect on food (493/17-7(1)(a)(iii)-465CRX)
  12. Reinspection

    0 infractions

  13. Required

    4 infractions

    • Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]
    • 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 clean floors 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]
      • Improvement required.
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
  14. Required

    1 infraction

    • No food is handled or kept in the temperature range of 4°C-60°C (40°F-140°F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2), 32(1)(b)]
  15. Required

    0 infractions

  16. Required

    1 infraction

    • 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)
  17. Required

    0 infractions