Elm Villa Retirement Home
12 Melville St, Dundas ON L9H 1Z8 · Residential Care Facility
13 inspections
- Routine Inspection
3 infractions
- Food is held at 4°C (40°F) or less
- Refrigeration and hot-holding equipment maintained
- Food in storage protected from contamination
- Routine Inspection
2 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Ensure floors are kept clean and in good repair
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- Maintain and arrange equipment to permit a clean and sanitary condition
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Routine Inspection
0 infractions
- Routine Inspection
1 infraction
- Food premise is protected against the entry and harbouring of pests
- Routine Inspection
1 infraction
- Food protected from contamination or adulteration
- Store raw foods separate and below cooked / ready-to-eat foods
- Food protected from contamination or adulteration
- Routine Inspection
1 infraction
- Certified food handler present in the food service premise
- Routine Inspection
1 infraction
- Food premise is protected against the entry and harbouring of pests
- Contact licensed pest control operator for insect / rodent / pest treatment and control
- Evidence of minor insect / rodent activity
- Food premise is protected against the entry and harbouring of pests
- Routine Inspection
3 infractions
- Testing reagent used to determine concentration of sanitizer
- Provide and use test reagent to determine concentration of sanitizer
- Manual dishwashing: Wash, rinse, sanitize technique
- Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
- Certified food handler present in the food service premise
- Ensure certified food handler or supervisor is present during all hours of operation
- Testing reagent used to determine concentration of sanitizer
- Routine Inspection
1 infraction
- Certified food handler present in the food service premise
- Ensure certified food handler or supervisor is present during all hours of operation
- Certified food handler present in the food service premise
- Routine Inspection
1 infraction
- Refrigeration and hot-holding equipment maintained
- Provide easily readable thermometer in refrigeration or hot-holding equipment
- Refrigeration and hot-holding equipment maintained
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
2 infractions
- 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
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Ensure hot water sanitizer is at 82°C or greater for at least 10 seconds
- Ensure wash water is between 60°C and 71°C
- Manual dishwashing: Wash, rinse, sanitize technique