ESSO/On The Run
202 George St Dunnville ON N1A 2T4 · Convenience / Variety
4 inspections
- Follow-up
0 infractions
- Required
7 infractions
- 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
- Manual dishwashing requirements are met (C)
- Provide sufficient detergent or chemicals for washing and sanitizing
- 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
- Food handlers who come into contact with food and utensils shall do so in a sanitary manner (C)
- Ensure food handlers take reasonable precautions to prevent contamination of food by hair
- Pest control records are available on site (NC)
- Ensure all pest control records are retained on-site for at least one year
- Have records available for review by a medical officer of health or a public health inspector upon request
- Sanitizer test kits are available (NC)
- Ensure sanitizing test kits are readily available where the sanitization takes place
- Accurate thermometers are available on site (NC)
- Provide an easy-to-read, accurate indicating thermometer to check food storage temperatures
- Cloths and towels are maintained in clean, good repair and used for dedicated purposes only (C)
- Required
2 infractions
- Food handlers who come into contact with food and utensils shall do so in a sanitary manner (C)
- Ensure food handlers take reasonable precautions to prevent contamination of food by hair
- Ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat (NC)
- Ensure ventilation system, exhaust hood, filters, and canopy are maintained in a clean and sanitary manner
- Food handlers who come into contact with food and utensils shall do so in a sanitary manner (C)
- 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)
- Ensure where household bleach is used as a disinfectant, the sanitizing solution is at a concentration no less than 100 ppm
- 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)