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Crunchy Corner

14 Norfolk Street South Simcoe ON N3Y 2V9 · Food Take Out

5 inspections

  1. Follow-up

    0 infractions

  2. Required

    4 infractions

    • Food protected from contamination or adulteration (C)
      • Protect food from contamination and adulteration
    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
    • Potentially hazardous food is maintained at 60°C (140°F) or greater (C)
      • Ensure all potentially hazardous foods are maintained at 60°C (140°F) or greater after cooking
    • Only Grade A or B domestic hen eggs are offered for sale, displayed, stored, handled, prepared, processed or distributed (C)
      • Only Grade A or B domestic hen eggs are permitted in a food premises
      • Dispose of ungraded and Grade "C" domestic hen eggs
  3. Required

    3 infractions

    • Cloths and towels are maintained in clean, good repair and used for dedicated purposes only (C)
      • Keep cloths and towels clean, in good repair, and restricted to a single task
    • Food protected from contamination or adulteration (C)
      • Store raw foods separate and below cooked and/or ready-to-eat foods
    • Potentially hazardous food is maintained at 60°C (140°F) or greater (C)
      • Ensure all potentially hazardous foods are maintained at 60°C (140°F) or greater after cooking
      • Ensure all potentially hazardous foods are maintained at 60°C (140°F) or greater after re-heating
  4. Required

    6 infractions

    • Dedicated hand washing stations provided for food handlers (C)
      • Ensure hand washing stations are unobstructed and accessible for hand washing
    • Manual dishwashing requirements are met (C)
      • Follow the two-compartment sink method: wash and rinse in first sink, sanitize in second sink
      • Ensure chlorine sanitizer is no less than 100 ppm at 24°C (75°F) or greater for at least 45 seconds
    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Ensure that during the preparation, processing and manufacturing of potentially hazardous foods, they are not at a temperature between 4°C (40°F) and 60°C (140°F) for greater than 2 hours
    • Potentially hazardous food is maintained at 60°C (140°F) or greater (C)
      • Ensure all potentially hazardous foods are maintained at 60°C (140°F) or greater after cooking
      • Ensure all potentially hazardous foods are maintained at 60°C (140°F) or greater after re-heating
    • Pest control records are available on site (NC)
      • Ensure all pest control measures taken are recorded
      • Ensure all pest control records are retained on-site for at least one year
      • Have records available for review by a medical officer of health or a public health inspector upon request
    • Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)
      • Clean and sanitize non-food contact surfaces as often as necessary to maintain them in a sanitary condition
  5. Required

    2 infractions

    • All food is processed in a manner that makes the food safe to eat (C)
      • Ensure food is processed in a manner that makes the food safe to eat
    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less