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Durham College - Marketplace

2000 Simcoe St N, Oshawa ON L1G 0C8 · Food Safety Inspections

5 inspections

  1. Routine

    0 infractions

  2. Routine

    0 infractions

  3. Routine

    3 infractions

    • Food handler (does not use tobacco while handling food, has clean outer garments, good personal hygiene, hair confined, free from infectious agent of a disease/skin disease, submit medical exams and tests as required)
      • * Food handler fail to take reasonable precautions to ensure that food is not contaminated by hair
      • Operator to ensure food handler’s hair is properly confined while handling food
    • Minimum of 1 Certified Food Handler per hour of operation?
      • * Fail to provide a minimum of 1 certified food handler per hour of operation
      • Operator to ensure a minimum of 1 certified food handler is present during every hour of operation
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
  4. Complaint

    1 infraction

    • Minimum of 1 Certified Food Handler per hour of operation?
      • * Fail to provide a minimum of 1 certified food handler per hour of operation
      • Operator to ensure a minimum of 1 certified food handler is present during every hour of operation
  5. Routine

    2 infractions

    • Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
      • * Fail to hold potentially hazardous food at 60°C (140°F) or higher after cooking / rapid re-heating
      • Operator to ensure potentially hazardous foods are held at 60°C (140°F) or higher after cooking/rapid reheating
    • Separate hand washing basin provided for food handlers
      • * Fail to ensure hand washing basin is easily accessible
      • * Fail to use basin only for hand washing of employees
      • Operator to ensure a designated hand washing basin is provided and/or accessible in each food preparation area
      • Operator to ensure designated hand washing basin is only used for hand washing