Cottage Time Public House
129 Bernier Dr, Kenora ON P9N 1S9 · Food Premises Disclosure
8 inspections
- Follow-up
1 infraction
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- NSF/ANSI Standard 3 - Wash water temperature must be maintained at 49°C (120°F) or above for chemical sanitizer dishwashers
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Required
4 infractions
- Food is held at 4°C (40°F) or less
- Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
- Thermometers used to verify storage, food preparation, and hot holding temperatures
- Provide an easily readable, accurate indicating thermometer to check storage
- Food protected from potential contamination and adulteration
- Ensure all food is protected from potential contamination and adulteration
- All cans, containers or wrappings of hazardous foods must bear labels as per Regulations
- Cover all food in storage
- Ensure food is not stored directly on the floor
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Wash water temperature must be maintained between 60°C (140°F) and 71°C (160°F) for high temperature or chemical sanitizer dishwashers
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C (75°F)
- Ensure a sanitizing test kit is provided and used to verify the concentration of the chemical sanitizing agent
- Ensure an accurate thermometer is provided and used to verify the temperature of the sanitizing solution
- Food is held at 4°C (40°F) or less
- Required
4 infractions
- Food protected from potential contamination and adulteration
- Ensure all food is protected from potential contamination and adulteration
- Cover all food in storage
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
- Floors, walls, and ceilings clean and in good repair
- Ensure ceilings are kept clean and in good repair
- Ensure floors are kept clean and in good repair
- Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
- Ensure walls are kept clean and in good repair
- Food protected from potential contamination and adulteration
- Required
2 infractions
- Food protected from potential contamination and adulteration
- Cover all food in storage
- Ensure food is not stored directly on the floor
- Floors, walls, and ceilings clean and in good repair
- Ensure ceilings are kept clean and in good repair
- Food protected from potential contamination and adulteration
- Required
3 infractions
- Frozen food is kept in a frozen state
- Ensure all hazardous foods are stored in a frozen state until sold or prepared for use
- Thermometers used to verify storage, food preparation, and hot holding temperatures
- Provide an easily readable, accurate indicating thermometer to check storage
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C (75°F)
- Frozen food is kept in a frozen state
- Required
2 infractions
- Thermometers used to verify storage, food preparation, and hot holding temperatures
- Provide an easily readable, accurate indicating thermometer to check storage
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C (75°F)
- Thermometers used to verify storage, food preparation, and hot holding temperatures
- Required
1 infraction
- Food is held at 4°C (40°F) or less
- Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
- Food is held at 4°C (40°F) or less
- Required
0 infractions