Edgewater Gardens Long-Term Care Serveries
428 Broad Street West Dunnville ON N1A 1T3 · Institutional Servery
8 inspections
- Required
0 infractions
- Required
1 infraction
- Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
- Maintain concentration of sanitizing solutions according to manufacturer's instructions
- Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
- Required
2 infractions
- Potentially hazardous food is maintained at 4°C (40°F) or less (C)
- Do not store any potentially hazardous foods in the unit until it is able to maintain the internal temperature of potentially hazardous foods at 4°C (40°F) or less
- Ensure all potentially hazardous foods have an internal temperature of 4°C (40°F) or less
- Accurate thermometers are available on site (NC)
- Provide an easy-to-read, accurate indicating thermometer to check food storage temperatures
- Potentially hazardous food is maintained at 4°C (40°F) or less (C)
- Required
3 infractions
- Dedicated hand washing stations provided for food handlers (C)
- Ensure hand washing stations are unobstructed and accessible for hand washing
- Cloths and towels are maintained in clean, good repair and used for dedicated purposes only (C)
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
- Ensure sanitizing solution is available for use at all times while the premises is in operation
- Dedicated hand washing stations provided for food handlers (C)
- Follow-up
0 infractions
- Required
1 infraction
- Potentially hazardous food is maintained at 4°C (40°F) or less (C)
- Adjust or repair the refrigeration unit immediately
- Do not store any potentially hazardous foods in the unit until it is able to maintain the internal temperature of potentially hazardous foods at 4°C (40°F) or less
- Potentially hazardous food is maintained at 4°C (40°F) or less (C)
- Follow-up
0 infractions
- Required
1 infraction
- Potentially hazardous food is maintained at 4°C (40°F) or less (C)
- Do not store any potentially hazardous foods in the unit until it is able to maintain the internal temperature of potentially hazardous foods at 4°C (40°F) or less
- Ensure all potentially hazardous foods have an internal temperature of 4°C (40°F) or less
- Potentially hazardous food is maintained at 4°C (40°F) or less (C)