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Dover Cliffs

501 St. George Street Port Dover ON N0A 1N0 · Long Term Care Facility

8 inspections

  1. Required

    1 infraction

    • Food protected from contamination or adulteration (C)
      • Store raw foods separate and below cooked and/or ready-to-eat foods
  2. Required

    0 infractions

  3. Follow-up

    0 infractions

  4. Required

    2 infractions

    • Food protected from contamination or adulteration (C)
      • Store raw foods separate and below cooked and/or ready-to-eat foods
    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure floors are kept clean and in good repair
      • Ensure walls are kept clean and in good repair
  5. Required

    1 infraction

    • Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
      • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as is necessary to maintain the required concentration of the solution
      • Maintain concentration of sanitizing solutions according to manufacturer's instructions
  6. Required

    1 infraction

    • Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
      • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as is necessary to maintain the required concentration of the solution
      • Maintain concentration of sanitizing solutions according to manufacturer's instructions
  7. Follow-up

    0 infractions

  8. Required

    5 infractions

    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure floors are kept clean and in good repair
      • Ensure walls are kept clean and in good repair
    • Equipment, utensils, multi-service articles and all surfaces are properly constructed and maintained in good condition (NC)
      • Ensure equipment, utensils and multi-service articles and food contact surfaces are in good repair
    • Adequate lighting is provided for food preparation and cleaning (NC)
      • Provide required illumination during all hours of operation
    • Ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat (NC)
      • Ensure ventilation system, exhaust hood, filters, and canopy are maintained in a clean and sanitary manner
    • 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