DR. ARTHUR HINES HEALTHY LUNCH PROGRAM
75 MUSGRAVE, SUMMERVILLE · Food Establishment
3 inspections
- Inspection
1 infraction
- 19(1)(d) - FAILING TO LOCATE, DESIGN, CONSTRUCT & MAINTAIN TO ESTABLISHMENT TO ENSURE LAYOUT ALLOWS FOR MOVEMENT OF FOOD IN A WAY THAT PREVENTS CONTAMINATION.
- Restore front door to cafeteria to ensure flow of food in one direction for all foodservice.
- 19(1)(d) - FAILING TO LOCATE, DESIGN, CONSTRUCT & MAINTAIN TO ESTABLISHMENT TO ENSURE LAYOUT ALLOWS FOR MOVEMENT OF FOOD IN A WAY THAT PREVENTS CONTAMINATION.
- Inspection
2 infractions
- 33(1) - OPERATOTR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
- Food products on door of domestic fridge not holding <=4C in foods. Potentially hazardous foods relocated to cold area <=4C during inspection. Door not to be used for PHF's storage agreed to by operator.
- 36 - FAILING TO HAVE PROCEDURE TO ADDRESS DEVIATION OR DEFECT IN QUALITY ASSURANCE PROGRAM THAT COULD AFFECT FOOD SAFETY.
- Operator agreed to cease use of common use drying towels (corrected during inspection). Suppliers or others are not to enter preparation areas (corrected during inspection). Air drying rack is needed over dishwasher for air drying to improve functionality of kitchen. Check detergent feed to dishwasher.
- 33(1) - OPERATOTR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
- Inspection
3 infractions
- 19(2)(b) - INADEQUATE HANDWASHING FACILITIES.
- Provide handwashing procedure signage that is acceptable posted at dedicated handwash sink.
- 29(3) - INADEQUATE CHEMICAL LABELLING.
A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
- Provide legible and easily readable directions for use on chemical spray bottles.
- 35(1) - INADEQUATE TEMPERATURE MONITORING
- Keep daily temperature records for all refrigeration including any corrective actions. Provide accurate chef's thermometer to foodhandler and keep on-site.
- 19(2)(b) - INADEQUATE HANDWASHING FACILITIES.