Eyes Child Care Bowmanville (kitchen)
1 Hartwell Ave, Bowmanville ON L1C 0N1 · Child Care Inspections
8 inspections
- Re-Inspection
0 infractions
- Routine
2 infractions
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- * Fail to maintain all equipment/non-food contact surfaces as readily cleanable and non-absorbent
- Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
- * Fail to ensure sanitizing solution contains the appropriate type of chemical solution and/or concentration/strength of sanitizer
- Operator to ensure sanitizing solution contain the appropriate type of chemical solution and/or concentration/strength for sanitizing
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- Routine
3 infractions
- Potentially hazardous food is held at 4°C (40°F) or lower
- ° Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
- CCP monitoring should be conducted by operator
- Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
- Hand washing basin with supplies of soap in a dispenser and single-use towels
- * Fail to provide adequate supplies (single-use towels, soap in a dispenser) for the hand washing basin in the food preparation area
- Operator to ensure hand washing basins are adequately supplied
- Food protected from potential contamination and/or adulteration
- * Observed raw foods stored above cooked / ready-to-eat foods
- Operator to ensure cooked and ready-to-eat foods are separated and above raw foods when handled or stored
- Potentially hazardous food is held at 4°C (40°F) or lower
- Routine
3 infractions
- Thermometers used to verify food preparation and storage temperatures
- * Fail to provide thermometer in temperature controlled room / equipment used to store potentially hazardous foods
- Operator to provide accurate and easily readable indicating thermometers in temperature controlled rooms/equipment used for storage of potentially hazardous foods
- Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
- * Fail to maintain utensils, multi-service articles and/or food contact surfaces in a clean and sanitary manner and/or in good repair
- Operator to ensure all food contact surfaces, utensils and/or multi-service articles are cleaned and sanitized after each use and are maintained in good repair
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- * Fail to provide mechanical dishwasher in good repair
- Operator to ensure mechanical dishwasher is maintained in good repair
- Thermometers used to verify food preparation and storage temperatures
- Routine
1 infraction
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- * Fail to provide mechanical dishwasher in good repair
- Operator to ensure mechanical dishwasher is maintained in good repair
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Routine
0 infractions
- Routine
1 infraction
- Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
- * Fail to maintain utensils, multi-service articles and/or food contact surfaces in a clean and sanitary manner and/or in good repair
- Operator to ensure all food contact surfaces, utensils and/or multi-service articles are cleaned and sanitized after each use and are maintained in good repair
- Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
- Routine
1 infraction
- Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
- * Fail to maintain utensils, multi-service articles and/or food contact surfaces in a clean and sanitary manner and/or in good repair
- Operator to ensure all food contact surfaces, utensils and/or multi-service articles are cleaned and sanitized after each use and are maintained in good repair
- Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)