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Farmington Store

5025 Highway 97, Farmington, V0C 1N0 · Restaurant

8 inspections

  1. Routine Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: At the time of the inspection, the only certified food handler was out-of-country and was not expected back until the end of the month. A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.
      • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.
  2. Routine Inspection

    1 infraction

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods are stored at above 4°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Operator discarded the cut onions (been out for over 6 hours (6am-12;50 pm). Move potentially hazardous cold foods (hot dog toppings) to working refrigeration units that maintain a temperature of 4°C or less.
  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The rack holding hot dog was not sanitized. (Public health significance) - inadequately sanitized food contact surface could harbour and promote the growth of food poisoning organisms, potentially causing food borne illnesses.
      • Corrective Action: Operator to ensure food contact surfaces are adequately sanitized - soak in 200 ppm quaternary ammonium solution (food safe), 100-200 ppm unscented bleach or 77°C hot water for more than 1 minute.
  6. Follow-Up Inspection

    1 infraction

    • 206 - Critical Repeat Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Temperature in the hot holding unit for hot dog was measured at 54.5°C. (Public health significance) - food stored in temperature danger zone (between 4°C and 60°C) could facillitate a significant growth of pathogenic bacteria, increasing the risk of foodborn illnesses.
      • Corrective Action: Operator to raise the holding temperature of the hot holding unit to 60°C or hotter.
  7. Routine Inspection

    2 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Temperature in the hot holding unit for hot dog was measured at 41.2°C. (Public health significance) - food stored in temperature danger zone (between 4°C and 60°C) could facilitate a significant growth of pathogenic bacteria, increasing the risk of foodborne illnesses.
      • Corrective Action: Operator to raise the holding temperature of the hot holding unit to 60°C or hotter.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: (CORRECTED DURING INSPECTION) Back door directly opening to dry storage area was not closed. (Public health significance) - any gaps in door would facilitate the entry of pest, potentially resulting in food contamination.
      • Corrective Action: Operator immediately closed the back door. Operator to ensure the back door is closed at all times.
  8. Routine Inspection

    0 infractions