Elliot Lake Meats & Deli - Butcher Shop
14 Prince Edward Walk Elliot Lake ON P5A 1Z7 · Butcher Shop
7 inspections
- Complaint
1 infraction
- Food handlers wash hands before commencing work and after potential contamination [Sec. 33(1)(e)]
- Ensure employees wash hands before food handling
- Ensure employees wash hands after potential contamination
- Food handlers wash hands before commencing work and after potential contamination [Sec. 33(1)(e)]
- Required
3 infractions
- Floors, walls, and ceilings clean and in good repair [Sec. 7]
- Ceilings are kept clean and in good repair [Sec. 7(1)(g)]
- Floors must be kept clean and in good repair [Sec. 7(1)(g)]
- Easily readable, accurate indicating thermometers used to verify food preparation and storage temperatures [Sec. 30(b)]
- Provide an easily readable, accurate indicating thermometer to check food storage temperatures within all refrigeration units [Sec. 30(b)]
- Proper use and storage of clean utensils (including single service utensils) [Sec. 8(1)]
- Protect single-service utensils from contamination [Sec. 7(1)(h)]
- Utensils must be stored and transported in a manner preventing contamination
- Floors, walls, and ceilings clean and in good repair [Sec. 7]
- Follow-up
0 infractions
- Required
2 infractions
- Adequate hand washing station(s) in all preparation / service areas used for hand washing only [Sec. 7(3)]
- Adequate number of designated hand washing station must be provided in the food preparation area [Sec. 7(3)(c)]
- Food contact surfaces cleaned and sanitized after each use and as often as is necessary to maintain such surfaces in a sanitary condition [Sec. 22]
- Sanitizing solution must be prepared as often as is necessary to maintain the required concentration
- Adequate hand washing station(s) in all preparation / service areas used for hand washing only [Sec. 7(3)]
- Required
2 infractions
- Food contact surfaces cleaned and sanitized after each use and as often as is necessary to maintain such surfaces in a sanitary condition [Sec. 22]
- Sanitizing solution must be prepared as often as is necessary to maintain the required concentration
- Hazardous food is cooled in a manner minimizing the growth of pathogens [Sec. 26(2)]
- Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours
- Cool hazardous food from 20°C (68°F) to 4°C (40°F) within 4 hours
- Transfer foods to shallow containers to speed up cooling
- Food contact surfaces cleaned and sanitized after each use and as often as is necessary to maintain such surfaces in a sanitary condition [Sec. 22]
- Required
2 infractions
- Food contact surfaces cleaned and sanitized after each use and as often as is necessary to maintain such surfaces in a sanitary condition [Sec. 22]
- Sanitizing solution must be prepared as often as is necessary to maintain the required concentration
- Ensure a sanitizing test kit is provided and used to verify the concentration of the sanitizing agent
- Food protected from potential contamination and adulteration [Sec. 26(1)]
- All food must be protected from potential contamination and adulteration [Sec. 26(1)]
- All food must be covered in storage
- Food contact surfaces cleaned and sanitized after each use and as often as is necessary to maintain such surfaces in a sanitary condition [Sec. 22]
- Required
0 infractions