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Deep River Specialty Candy and Cafe

16 Ridge Rd, Deep River ON K0J 1P0 · Food Take Out

5 inspections

  1. Required

    1 infraction

    • General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
      • Remove any materials and equipment that is not relevant to daily food operations.
      • Maintain the food premise in a clean and sanitary manner
  2. Required

    10 infractions

    • Food is processed in a manner that makes the food safe to eat
      • Process all food in a manner that makes food safe to eat
    • All food shall be protected from contamination and adulteration
      • Protect all food from contamination and adulteration.
    • At least one certified food handler or supervisor is on the premise at all times during normal operation
      • Ensure completion of food handling training by food handler or supervising staff.
      • Ensure there is a trained food handler or supervisor working during all hours of operation.
    • Every food premise shall be operated and maintained such that no room is used for sleeping purposes
      • Do not use rooms where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed for sleeping purposes.
    • Walls and ceilings of rooms and passageways are readily cleanable, maintained in a sanitary condition, and kept in good repair
      • The walls and ceilings of rooms and passageways must be readily cleanable and must be maintained in a sanitary condition.
    • General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
      • Remove any materials and equipment that is not relevant to daily food operations.
      • Maintain the food premise in a clean and sanitary manner
      • Maintain storage areas in a clean and sanitary manner
      • Maintain food handling room in a sanitary condition
    • Food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests
      • Keep the food premise free of conditions that lead to the harbouring and breeding of pests.
    • Utensils other than multi-service articles shall be cleaned and sanitized as often as necessary to maintain them in a clean and sanitary condition
      • Ensure utensils are cleaned and sanitized as often as is necessary to maintain them in a clean and sanitary condition.
    • Manual dishwashing provides clean wash water, proper rinse, and sanitizing solution
      • Ensure clean wash / rinse water is provided for dishwashing purposes.
      • Ensure manual dishwashing is completed using the three step method: wash, rinse, and sanitize.
      • Chlorine sanitizer concentration must be a minimum 100 parts per million at 24°C or greater for at least 45 seconds.
    • Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
      • Ensure surfaces of equipment and facilities are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary condition.
      • Ensure sanitizer is available and/or of sufficient concentration to sanitize as often as necessary to maintain food contact surfaces in a sanitary condition
      • Ensure food contact surfaces are washed and rinsed prior to sanitizing.
  3. Follow-up

    0 infractions

  4. Required

    6 infractions

    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
      • Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
      • Do not allow potentially hazardous food to be at an internal temperature above 4°C and below 60°C for longer than two hours during preparation, processing and manufacturing
    • Equipment used for refrigeration or hot holding of potentially hazardous foods contains accurate and easily readable indicating thermometers
      • Provide refrigeration units with accurate indicating thermometers that are easily readable
      • Provide hot-holding units with accurate indicating thermometers that may be easily readable
      • Ensure a method for recording and maintaining logs is established for hot-holding temperatures
    • All food shall be protected from contamination and adulteration
      • Protect all food from contamination and adulteration.
    • Food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests
      • Protect the food premise against the entry of pests.
    • Manual dishwashing provides clean wash water, proper rinse, and sanitizing solution
      • Ensure manual dishwashing is completed using the three step method: wash, rinse, and sanitize.
    • Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
      • Ensure sanitizer is available and/or of sufficient concentration to sanitize as often as necessary to maintain food contact surfaces in a sanitary condition
  5. Required

    1 infraction

    • Equipment used for refrigeration or hot holding of potentially hazardous foods contains accurate and easily readable indicating thermometers
      • Provide refrigeration units with accurate indicating thermometers that are easily readable