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D & W SWINIMER CONVENIENCE & DELI

4150 HIGHWAY 1, GARLANDS CROSSING · Food Establishment

4 inspections

  1. Inspection

    2 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Keep handwash sink fully accessible and do not use for storage other items (corrected). Post sign "handwash sink only".
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Acquire sanitizer test strips / kit to verify concentration. Remove unused equipment & declutter storage areas in main kitchen. Clean under equipment and hard to get areas in kitchen.
  2. Inspection

    3 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Refill paper towel dispenser in staff washroom and deli. Remove common use bar soap from staff washroom. Handwash sink in kitchen must be only used for handwashing. Do not store anything in sink.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Replenish sanitizer supply & acquire test strips / kit. Clean staff washroom daily & as required. Remove unused equipment & declutter storage areas in main kitchen. Cease use of cardboard on racks whereas uncleanable. Clean freezer racks & floor. Clean under equipment and hard to get areas in kitchen.
    • 33(1) - FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNWELL.
      • Refrigerated preparation table slightly above 4C was adjusted by operator during inspection and will manage issue.
  3. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE CLEANING & SANITATION PROGRAM.
      • Cleaning require under and top of equipment near sinks in kitchen. Install light fixture over prep. table in kitchen to provide >=540 Lux (& shielded or shatterproof type fixture).
  4. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE CLEANING & SANITATION PROGRAM.
      • All food & packaging to be stored off of the floor to allow cleaning and protect food. Cleaning require under and top of equipment near sinks in kitchen and staff washroom. Another light fixture required over prep. table in kitchen to provide >=540 Lux (& shielded or shatterproof type fixture). Two items in retail fridge require labelling.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Countertop fridge not holding <=4C in foods. Unit not designed for this usage and to be replaced. Sandwich prep. table not holding <=4C in all areas requires defrost / adjustment / service so holding <=4C in all areas. Front deli case not holding <=4C in all areas requires defrost / service / adjustment so holding <=4C in foods in all areas. Small food discard at time of inspection. operator to manage issue and ensure food safety.