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FARMERS FAMILY DINER

1256 WARD, MILLVILLE · Food Establishment

8 inspections

  1. Inspection

    1 infraction

    • 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • Ground been noted thawing at room temperature. Moved to walk-in cooler during the inspection. Ensure thawing does not take place at room temperature.
  2. Inspection

    3 infractions

    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Improper manual dishwashing procedure being used. Staff were educated on the proper manual dishwashing procedure.
    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Cleaning required in the following areas: Under/behind equipment on the cooking line. Surfaces in the walk-in cooler. Ensure better organization so food is not stored on the floor. Meat slicer. Inside ice the machine. Guards on portable fans throughout the kitchen.
    • 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • Food Establishment Permit expired October 12, 2024. Have permit renewed.
  3. Inspection

    1 infraction

    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS STORED IN A MANNER THAT PREVENTS CONTAMINATION AND ADULTERATION.
      • All food must be stored >= 6in. / 15cm off of the floor in dry storage room (corrected during inspection). Food must be stored off floor in walk-in cooler >=6in / 15cm. Provide additional platforms and a long drain hose to container on floor for reefer condensate.
  4. Inspection

    1 infraction

    • 29(1) - OPERATOR FAILING TO HAVE MAINTENANCE, CLEANING & SANITATION PROGRAM TO CONTROL RISK OF CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, & OTHER FACILITIES. An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • Clean out dishwasher. Provide light covers on two lights. Have walk-in cooler shelving repaired or replaced & provide additional platform(s)
  5. Inspection

    3 infractions

    • 29(1) - OPERATOR FAILING TO HAVE MAINTENANCE, CLEANING & SANITATION PROGRAM TO CONTROL RISK OF CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, & OTHER FACILITIES. An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • Clean out dishwasher. Clean bakery area shelves. Have walk-in cooler shelving repaired or replaced & provide additional platform(s)
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE. An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • Walk-in cooler not holding <=4C / 40 F in foods. All potentially hazardous foods were relocated to other working refrigeration. Operator adjusted unit and will manage issue. Provide cooks fridge in kitchen.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS CONTAMINATION AND ADULTEATION.
      • All food must be stored off the floor in walk-in cooler.
  6. Inspection

    4 infractions

    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE. An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • Walk-in cooler not holding <=4C / 40 F in foods. Operator adjusted unit and will manage issue. Relocate foods if immediate correction not achieved.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS CONTAMINATION & ADULTERATION. An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • All food must be stored properly and >= 6in / 15cm. off the floor. Uncovered foods in walk-in cooler must be covered. Label dry ingredient containers.
    • 82(1) - OPERATING FOOD ESTABLISHMENT WITHOUT A PERMIT. No person shall operate a food establishment, unless exempted by the Administrator, without first having obtained a permit from the Administrator.
      • Immediately renew permit and obtain permit prior to next operations.
    • 29(1) - OPERATOR FAILING TO HAVE MAINTENANCE, CLEANING & SANITATION PROGRAM TO CONTROL RISK OF CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, & OTHER FACILITIES. An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • Clean out dishwasher. Clean bakery area shelves & exterior of dry ingredient containers. Clean waitress station under counter and remove bait. Use mechanical methods for monitoring. Have walk-in cooler shelving repaired or replaced & provide additional platform(s)
  7. Inspection

    0 infractions

  8. Inspection

    3 infractions

    • 82(1) - OPERATING FOOD ESTABLISHMENT WITHOUT A PERMIT. No person shall operate a food establishment, unless exempted by the Administrator, without first having obtained a permit from the Administrator.
      • Immediately renew permit and obtain permit prior to next operations.
    • 29(1) - OPERATOR FAILING TO HAVE MAINTENANCE, CLEANING & SANITATION PROGRAM TO CONTROL RISK OF CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, & OTHER FACILITIES. An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • Cleaning required of walk-in cooler, bakery shelves, dry ingredient containers, dishwasher, and under counter area at waitress station. Have walk-in cooler shelving repaired / replaced and provide additional shelving and platforms.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE. An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • Walk-in cooler not holding <=4C in foods. Operator adjusted unit and will manage issue.