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FALMOUTH DISTRICT SCHOOL

30 SCHOOL, FALMOUTH · Food Establishment

5 inspections

  1. Inspection

    1 infraction

    • 29(2)(b) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Buffet table requires resurfacing so smooth impervious, and easily washable surfaces and a center support. Sanitizer product in use is expired and requires replacement immediately.
  2. Inspection

    0 infractions

  3. Inspection

    3 infractions

    • 19(1)(a) - FAILING TO LOCATE, DESIGN, CONSTRUCT & MAINTAIN FOOD ESTABLISHMENT TO MINIMIZE RISK OF CONTAMINATING FOOD.
      • Facility requires improvements to layout to correct flow of food in longer term.
    • 28(2) - OPERATOR FAILING TO HAVE MEMBER OF PERSONNEL WHO HAS SUCCESSFULLY COMPLETED FOOD HYGIENE TRAINING PROGRAM PRESENT WHILE OPERATOR ABSENT FROM FOOD ESTABLISHMENT.
      • Acquire acceptable foodhandlers course.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Clean and organize entire space. Clean cupboards and surfaces of buildups (some require varnish). Provide light, shielded / shatterproof in exhaust canopy. . Provide labelling on chemical spray bottles that includes directions for use. Provide additional countertop across space between counters with cupboards installed above them.
  4. Inspection

    2 infractions

    • 19(1)(a) - FAILING TO LOCATE, DESIGN, CONSTRUCT, & MAINTAIN FOOD ESTABLISHMENT TO MINIMIZE RISK OF CONTAMINATING FOOD
      • Facility requires improvements to layout to correct flow of foods in longer term.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Provide another (cook's) fridge to kitchen to ensure backup refrigeration and adequate capacity. Clean and organize space before any use for school year. Provide labelling on chemical spray bottles that includes directions for use.
  5. Inspection

    2 infractions

    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING, & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT MAINTAINED, CLEANED & SANITIZED.
      • Interior of cupboards require cleaning, sanding and re-varnished over summer. Label all dry ingredients. Provide concentrations and directions for use on chemical spray bottles so workers can follow manufacturers instructions.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Commercial fridge not holding <= 4C in foods. Unit cleaned and adjusted at time of inspection by operator. Thermometer in fridge appears to be inaccurate. Replace it. Operator to manage issue. Hot hold foods >60C before service e or hot foods prepared early or catered in. A commercial hot holding unit is recommended.