ECOLE SECONDAIRE CATHOLIQUE (E.S.C.) PERE RENE DE GALINEE
#450 MAPLE GROVE RD, CAMBRIDGE ON N3H 4R7 · Facility
7 inspections
- Complaint Inspection
2 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide hot and cold running water under pressure
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure equipment, utensils and or multi-service articles in good repair
- Hand washing basin with supplies of soap and paper towels in dispensers
- Re-inspection
2 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide hot and cold running water under pressure
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure equipment, utensils and or multi-service articles in good repair
- Hand washing basin with supplies of soap and paper towels in dispensers
- Compliance Inspection
3 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Ensure floors are kept clean and in good repair
- Hand washing basin with supplies of soap and paper towels in dispensers
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure equipment, utensils and or multi-service articles in good repair
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Compliance Inspection
0 infractions
- Re-inspection
0 infractions
- Compliance Inspection
6 infractions
- Food protected from contamination or adulteration
- Cover all food in storage
- Manual dishwashing: Wash, rinse, sanitize technique
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Food premise is protected against the entry and harbouring of pests
- Protect against entry, harbouring and breeding of pests
- Maintain records of pest control measures taken
- Contact licensed pest control operator for insect / rodent / pest treatment and control
- Food protected from contamination or adulteration
- Compliance Inspection
0 infractions