Fionn MacCool's
214 Ritson Rd N, Oshawa ON L1G 1Z7 · Food Safety Inspections
4 inspections
- Re-Inspection
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 are in clean and in good repair
- Operator to adjust or repair the malfunctioning cooler immediately. Do not store any potentially hazardous foods in the malfunctioning unit until it is able to maintain hazardous foods at 4° C or lower
- Adequate protection against the entrance of insects, vermin, and rodents
- * Fail to maintain a written record of pest control measures taken for 1 year
- * Evidence of pests observed
- Operator to ensure storage areas are maintained clean and organized to facilitate the monitoring of pest control
- Operator to ensure written records are maintained for 1 year
- Operator to ensure food premise shall be protected against the entry of pest
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- Routine
10 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
- Potentially hazardous foods observed at an internal temperature above 4° C (40°F)
- Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
- Hand washing basin with supplies of hot and cold water, 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
- Minimum of 1 Certified Food Handler per hour of operation?
- * Fail to provide a minimum of 1 certified food handler per hour of operation
- Operator to ensure a minimum of 1 certified food handler is present during every hour of operation
- 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
- 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 are in clean and in good repair
- Operator to adjust or repair the malfunctioning cooler immediately. Do not store any potentially hazardous foods in the malfunctioning unit until it is able to maintain hazardous foods at 4° C or lower
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
- * Fail to ensure food contact surfaces are cleaned & sanitized after each use or as often as necessary
- Operator to ensure all food contact surfaces are properly cleaned & sanitized
- Frequency of garbage removal adequate to maintain the premises in a sanitary condition
- * Fail to remove garbage / wastes when necessary to maintain sanitary condition
- Operator to ensure garbage is removed as often as necessary to maintain premise in a sanitary manner
- Adequate protection against the entrance of insects, vermin, and rodents
- * Fail to maintain a written record of pest control measures taken for 1 year
- * Evidence of pests observed
- Contact licensed pest control operator for insect / rodent / pest treatment and control
- Operator to ensure written records are maintained for 1 year
- Floors clean and in good repair
- * Fail to ensure floors of food premise are kept clean and/or in good repair
- Operator to ensure floors are kept clean and in good repair
- Lighting adequate for food preparation and cleaning
- * Fail to provide adequate lighting for food preparation and cleaning
- Provide adequate lighting for food preparation and cleaning
- Potentially hazardous food is held at 4°C (40°F) or lower
- Routine
3 infractions
- Separate hand washing basin provided for food handlers
- * Fail to use basin only for hand washing of employees
- Operator to ensure designated hand washing basin is only used for hand washing
- Hand washing basin with supplies of hot and cold water, 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
- Minimum of 1 Certified Food Handler per hour of operation?
- * Fail to provide a minimum of 1 certified food handler per hour of operation
- Operator to ensure a minimum of 1 certified food handler is present during every hour of operation
- Separate hand washing basin provided for food handlers
- Routine
2 infractions
- 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
- General housekeeping is satisfactory
- * Fail to arrange furniture, equipment and appliances as to permit thorough cleaning and the maintaining of the room or place in a clean and sanitary condition
- Operator to ensure the furniture, equipment and appliances are arranged to permit thorough cleaning and the maintaining of the room or place in a clean and sanitary condition
- Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)