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Davy's Y.I.G. (all units)

55 Scott St, Temiskaming Shores ON P0J 1P0 · Food Take Out

21 inspections

  1. Required

    2 infractions

    • Sufficient storage space provided for all aspects of food preparation, storage, maintenance, and service; racks & shelves are cleanable. [s. 7, 30, 31]
    • All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
  2. Reinspection

    1 infraction

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
  3. Required

    10 infractions

    • Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]
    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • Sufficient storage space provided for all aspects of food preparation, storage, maintenance, and service; racks & shelves are cleanable. [s. 7, 30, 31]
    • Furniture, equipment, and/or appliances are all situated in a manner so as not to restrict thorough cleaning or prevent room from being maintained in a sanitary manner. [s. 9]
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
    • All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
    • Chemical(s) required for sanitary maintenance of premises/equipment approved for use and are stored suitably and safely away from food. [s.23]
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
    • All food handling room(s) maintained in clean and sanitary manner, free from clutter, and not used for sleeping. [s. 7(1)(b), (e), (f)]
  4. Required

    0 infractions

  5. Required

    0 infractions

  6. Required

    2 infractions

    • Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]
    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
  7. Required

    3 infractions

    • Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]
    • 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]
    • All food handling room(s) maintained in clean and sanitary manner, free from clutter, and not used for sleeping. [s. 7(1)(b), (e), (f)]
  8. Required

    1 infraction

    • Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
      • Improvement required.
      • Multiple infractions.
      • Fail to provide thermometer in refrigeration equipment (493/17-30(b)-55MIN)
      • Fail to provide thermometer in hot-holding equipment (493/17-30(b)-55MIN)
  9. Required

    2 infractions

    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
    • Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
  10. Required

    6 infractions

    • 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 tight floor surface where food handled (493/17-7(1)(c)(i)-55MIN)
      • Food premise not maintained with smooth floor surface where food handled (493/17-7(1)(c)(i)-55MIN)
    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
      • Fail to maintain handwashing stations (493/17-7(3)(c)-55MIN)
      • Fail to provide handwashing stations with adequate supplies (493/17-7(3)(c)-120MOD)
      • Use handwashing station other than for handwashing of employees (493/17-7(4)-55MIN)
    • Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
      • Fail to provide thermometer in hot-holding equipment (493/17-30(b)-55MIN)
    • All frozen foods are kept/served frozen. [s. 28]
      • Improvement required.
      • Fail to maintain frozen food in frozen state until sold (493/17-28-465CRX)
    • All Refrigeration units that hold potentially hazardous foods are maintained at 4C (40F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
      • Improvement required.
      • Multiple infractions.
      • Offer for sale potentially hazardous foods at internal temperature between 4°C and 60°C (493/17-27(1)-465CRX)
    • Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
      • Operate food premise – fail to provide equipment for cleaning and sanitizing utensils as required (493/17-18-465CRX)
  11. Required

    0 infractions

  12. Required

    4 infractions

    • Food contact surfaces/equipment maintained in smooth, non-absorbent manner is washed, rinsed, and sanitized after every use.
    • General cleanliness is good in all food preparation, storage, dining, and washroom areas.
    • Ventilation system present, and operated in manner not permitting contamination or health hazard.
    • Handwash basin(s) supplied with liquied soap, paper towels in a dispenser, and a garbage can.
  13. Required

    0 infractions

  14. Required

    5 infractions

    • Food and equipment stored 15cm or more off the ground at all times.
    • Food contact surfaces/equipment maintained in smooth, non-absorbent manner is washed, rinsed, and sanitized after every use.
    • General cleanliness is good in all food preparation, storage, dining, and washroom areas.
    • Garbage receptacles and holding bin(s) cleaned and sanitized on regular basis.
    • Handwash basin(s) supplied with liquied soap, paper towels in a dispenser, and a garbage can.
  15. Required

    8 infractions

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
    • Temperature of hazardous foods in walk-in cooler(s), refrigerator(s), prep table(s), or other cold-holding units is 4C(40F) or less.
    • Temperature of hazardous foods in walk-in freezer(s), freezer(s), or other freezing units (-18C)(0F) or less.
    • Indicating thermometers present in clear and conspicuous location in all required units.
    • Operator washes hands at minimum required frequency using proper timing and technique.
    • When used as a food safety measure, disposable gloves are used correctly at all times.
    • Chemicals are stored in original containers, or in clearly labelled containers, and stored separately from food.
    • Handwash basin(s) supplied with liquied soap, paper towels in a dispenser, and a garbage can.
  16. Required

    4 infractions

    • Food and equipment stored 15cm or more off the ground at all times.
    • Temperature of hazardous foods in walk-in freezer(s), freezer(s), or other freezing units (-18C)(0F) or less.
    • Food contact surfaces/equipment maintained in smooth, non-absorbent manner is washed, rinsed, and sanitized after every use.
    • Handwash basin(s) are not obstructed and are provided in a convenient location in each food preparation area.
  17. Required

    3 infractions

    • Temperature of hazardous foods in walk-in freezer(s), freezer(s), or other freezing units (-18C)(0F) or less.
    • Indicating thermometers present in clear and conspicuous location in all required units.
    • General cleanliness is good in all food preparation, storage, dining, and washroom areas.
  18. Required

    5 infractions

    • Temperature of hazardous foods in walk-in cooler(s), refrigerator(s), prep table(s), or other cold-holding units is 4C(40F) or less.
    • Temperature of hazardous foods in walk-in freezer(s), freezer(s), or other freezing units (-18C)(0F) or less.
    • Indicating thermometers present in clear and conspicuous location in all required units.
    • General cleanliness is good in all food preparation, storage, dining, and washroom areas.
    • Chemical disinfectant or sanitizing agent(s) used correctly as per manufacturer's instructions not less than the minimum required concentration(s).
  19. Required

    6 infractions

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
    • Food and equipment stored 15cm or more off the ground at all times.
    • Temperature of hazardous foods in walk-in freezer(s), freezer(s), or other freezing units (-18C)(0F) or less.
    • Indicating thermometers present in clear and conspicuous location in all required units.
    • General cleanliness is good in all food preparation, storage, dining, and washroom areas.
    • No unused equipment present/stored in premises.
  20. Required

    0 infractions

  21. Required

    1 infraction

    • Chemical disinfectant or sanitizing agent(s) used correctly as per manufacturer's instructions not less than the minimum required concentration(s).