Don's Pizzeria
35 Pine Street S, Timmins ON P4N 2J9 · Restaurant
12 inspections
- Required
0 infractions
- Required
0 infractions
- Reinspection
0 infractions
- Required
1 infraction
- At all times, there is at least one certified food handler present every hour of operation. [s.32]
- Fail to ensure completion of food handling training by food handler or supervisor (493/17-32-305MAJ)
- At all times, there is at least one certified food handler present every hour of operation. [s.32]
- Required
0 infractions
- Required
1 infraction
- All required records & other documentation were available at the time of inspection. [s. 29(2), 13 (2)]
- Fail to maintain records of pest control measures taken (493/17-13(2)-55MIN)
- All required records & other documentation were available at the time of inspection. [s. 29(2), 13 (2)]
- Reinspection
0 infractions
- Reinspection
1 infraction
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
- Operate food premise – mechanical equipment not constructed to maintain wash water between 60°C and 71°C (493/17-20(1)(a)(i)-120MOD)
- Operate food premise – mechanical equipment not maintained to provide sufficient chemical solution rinse (493/17-20(1)(a)(ii)(B)-120MOD)
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
- Reinspection
1 infraction
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
- Operate food premise – mechanical equipment not constructed to maintain wash water between 60°C and 71°C (493/17-20(1)(a)(i)-120MOD)
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
- Required
2 infractions
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
- Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
- Improvement required.
- Required
2 infractions
- 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]
- Required
0 infractions