Cozy Corners
1149 Dufferin Ave, Wallaceburg ON N8A 2W2 · Restaurant
29 inspections
- Follow-up
0 infractions
- Required
3 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Ensure ceilings are kept clean and in good repair
- The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
- Maintain ventilation system to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Required
0 infractions
- Follow-up
0 infractions
- Required
1 infraction
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain 4°C (40°F) or less
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Required
1 infraction
- Certified Food Handler (employee or supervisor) present at time of inspection. s. 32
- Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation.
- Maintain copies of valid food handler certificates from certified staff on site at all times.
- Certified Food Handler (employee or supervisor) present at time of inspection. s. 32
- Required
1 infraction
- Certified Food Handler (employee or supervisor) present at time of inspection. s. 32
- Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation.
- Certified Food Handler (employee or supervisor) present at time of inspection. s. 32
- Required
1 infraction
- handwashing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Provide paper towels in a dispenser at hand basin in food preparation area
- handwashing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Required
3 infractions
- Thermometers used to verify food preparation and storage temperatures; s.33(14)
- Provide an easily readable, accurate indicating thermometer to check storage
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Defrost freezer
- Ensure a properly maintained shield/canopy is provided over cooking equipment
- Remove ice build up from freezer units
- Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
- Equip facility with paper towels in a dispenser / hot air dryer / continuous cloth roller
- Thermometers used to verify food preparation and storage temperatures; s.33(14)
- Required
0 infractions
- Required
0 infractions
- Follow-up
0 infractions
- Required
3 infractions
- Food is held at 4°C (40°F) or less s.32 / 33
- Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Provide paper towels in a dispenser at hand basin in food preparation area
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Food is held at 4°C (40°F) or less s.32 / 33
- Required
2 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Provide paper towels in a dispenser at hand basin in food preparation area
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Ensure a properly maintained shield/canopy is provided over cooking equipment
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Required
0 infractions
- Follow-up
0 infractions
- Required
7 infractions
- Separate hand washing basin provided for food handlers s.20(1)(c)
- Provide hand washing basin in food preparation area
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Provide soap in a dispenser at hand basin in the food preparation area
- Provide paper towels in a dispenser at hand basin in food preparation area
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Store food at least 15 cm off the floor to prevent contamination s.22 / 23
- Ensure all food is protected from potential contamination and adulteration
- Proper storage of clean utensils (including single service utensils) s.81
- Protect single-service utensils from contamination
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
- Keep cloths clean, in good repair, and restricted to a single task
- Ensure a chlorine solution of at least 200 ppm is used to sanitize large utensils / equipment / counters
- Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
- Equip facility with paper towels in a dispenser / hot air dryer / continuous cloth roller
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Ensure ceilings are kept clean and in good repair
- Ensure floors are kept clean and in good repair
- Separate hand washing basin provided for food handlers s.20(1)(c)
- Required
2 infractions
- Food is held at 4°C (40°F) or less s.32 / 33
- Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Food is held at 4°C (40°F) or less s.32 / 33
- Required
1 infraction
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Provide paper towels in a dispenser at hand basin in food preparation area
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Required
4 infractions
- Separate raw foods from ready-to-eat foods during storage and handling s.26
- Store raw foods separate and below cooked / ready-to-eat foods
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Ensure all food is protected from potential contamination and adulteration
- Toxic / poisonous substances (chemicals/pesticides) to be stored separately from food s.63
- Store all toxic / poisonous substances below / separate from food
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Ensure ceilings are kept clean and in good repair
- Separate raw foods from ready-to-eat foods during storage and handling s.26