Dunlop Lake Lodge - Restaurant
74 Dunlop Lake Road Elliot Lake ON P5A 2S9 · Restaurant
5 inspections
- Follow-up
0 infractions
- Required
1 infraction
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer [Sec. 20(1)]
- Required
2 infractions
- General housekeeping is sufficient to maintain the premise in a clean and sanitary condition [Sec. 7(1)]
- The premises must be maintained in a clean and sanitary condition [Sec. 7(1)(a)(i)]
- Daily housekeeping practices must be improved
- Adequate protection against the entrance of insects, birds, rodents, and other pests [Sec. 13]
- Food premise must be kept free of conditions that lead to the harbouring or breeding of pests [Sec. 13(1)]
- Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
- General housekeeping is sufficient to maintain the premise in a clean and sanitary condition [Sec. 7(1)]
- Required
3 infractions
- Where food is prepared or handled on-site, there is at least one food handler or supervisor on the premises who has completed the food handler training at the time of inspection [Sec. 32]
- A certified food handler must be on-site at all times of operation [Sec. 32]
- For information on the Safe Food Handling training requirements contact your local APH office
- Food protected from potential contamination and adulteration [Sec. 26(1)]
- Store all food off the floor
- Hazardous food is held at 4°C (40°F) or less [Sec. 27(1)]
- Ensure all hazardous foods are stored at 4°C (40°F) or less [Sec. 27(1)]
- Where food is prepared or handled on-site, there is at least one food handler or supervisor on the premises who has completed the food handler training at the time of inspection [Sec. 32]
- Required
2 infractions
- Food protected from potential contamination and adulteration [Sec. 26(1)]
- All food must be covered in storage
- Raw hazardous foods must be handled separate from ready-to-eat foods, on separate preparation surfaces, and with separate utensils to prevent contamination
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating [Sec. 27(1)(b)]
- Hot held hazardous food must be held above 60°C (140°F) after cooking / rapid re-heating [Sec. 27(1)(b)]
- Food protected from potential contamination and adulteration [Sec. 26(1)]