Dryden Native Friendship Center
74 Queen St, Dryden ON P8N 1A4 · Food Premises Disclosure
8 inspections
- Required
2 infractions
- Separate raw foods from ready-to-eat foods during storage and handling
- Handle raw foods separate from ready-to-eat foods, on separate preparation surfaces, and with separate utensils to prevent contamination
- Store raw foods separate and below cooked / ready-to-eat foods
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
- Wash, rinse and sanitize equipment / utensils after each use or as often as necessary
- Chlorine sanitizer concentration must be at least 100 parts per million
- Quaternary ammonium sanitizer concentration must be at least 200 parts per million
- Ensure instructions for cleaning food processing equipment are posted in accessible place
- Separate raw foods from ready-to-eat foods during storage and handling
- Required
1 infraction
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
- Quaternary ammonium sanitizer concentration must be at least 200 parts per million
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
- Required
1 infraction
- Food is held at 4°C (40°F) or less
- Required
2 infractions
- Re-heating: to minimum internal cooking temperature within 2 hours
- Re-heat ground poultry, poultry products, poultry pieces to 74°C (165°F)
- Re-heat food mixtures containing poultry, eggs, meat, fish or other hazardous food to 74°C (165°F)
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
- Quaternary ammonium sanitizer concentration must be at least 200 parts per million
- Re-heating: to minimum internal cooking temperature within 2 hours
- Required
0 infractions
- Follow-up
0 infractions
- Required
1 infraction
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Mechanical dishwasher bears certification from NSF International and is certified for commercial use
- NSF/ANSI Standard 3 - Wash water temperature must be maintained between 66°C (151°F) and 74°C (165°F) for high temperature dishwashers
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Required
0 infractions