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FOOD 4 LESS

62 RIVERVIEW, LINDSAY ON K9V 1B4 · Food Safety

9 inspections

  1. Follow-up

    0 infractions

  2. Complaint

    2 infractions

    • Food is safe to eat.
      • Fail to protect food from contamination and adulteration
    • Internal temperature of potentially hazardous food maintained at 60 degrees Celsius or higher.
      • Fail to maintain potentially hazardous foods at internal temperature of 60 degrees Celsius or higher
  3. Follow-up

    0 infractions

  4. Required

    8 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles clean and sanitized
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange equipment in clean and sanitary condition
    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise.
    • Cloths and towels maintained in clean, good repair and not used for other purposes.
      • Fail to maintain cloths and towels in good repair for cleaning food contact surfaces
    • Testing reagent used to determine concentration of sanitizer.
      • Fail to use or provide test reagent to determine concentration of sanitizer
    • Food is safe to eat.
      • Fail to protect food from contamination and adulteration
    • Foods kept frozen.
      • Fail to keep frozen food in a frozen state
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
  5. Required

    3 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
  6. Follow-up

    1 infraction

    • The food premise must be maintained free from conditions that may be a health hazard, adversely affect the sanitary operation of the premise, or adversely affect the wholesomeness of the food.
      • Fail to maintain premise free from conditions that may, be a health hazard, adversely affect the sanitary operation of the premise, or adversely affect the wholesomeness of the food
  7. Follow-up

    9 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles clean and sanitized
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to protect against entry, harbouring and breeding of pests
    • Cloths and towels maintained in clean, good repair and not used for other purposes.
      • Fail to maintain cloths and towels in good repair for cleaning food contact surfaces
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
      • Fail to clean and sanitize food contact surfaces or equipment after each use and as often as necessary
    • Food is safe to eat.
      • Fail to protect food from contamination and adulteration
    • Internal temperature of potentially hazardous food maintained at 4 degrees Celsius or lower.
    • Food in storage protected from contamination.
      • Fail to ensure racks, shelves or pallets are clean and designed to protect against contamination
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
      • Food premise not maintained with clean floors and in good repair in food handling and food storage rooms
    • The food premise must be maintained free from conditions that may be a health hazard, adversely affect the sanitary operation of the premise, or adversely affect the wholesomeness of the food.
      • Fail to maintain premise free from conditions that may, be a health hazard, adversely affect the sanitary operation of the premise, or adversely affect the wholesomeness of the food
  8. Required

    4 infractions

    • Testing reagent used to determine concentration of sanitizer.
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
      • Fail to clean and sanitize food contact surfaces or equipment after each use and as often as necessary
    • Internal temperature of potentially hazardous food maintained at 4 degrees Celsius or lower.
      • Fail to maintain potentially hazardous foods at internal temperature of 4 degrees Celsius or lower
    • Adequate number of conveniently located and maintained hand wash stations are provided
      • Hand wash stations not conveniently accessible by food handlers
      • Fail to maintain hand washing station with adequate supplies
  9. Required

    2 infractions

    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
    • Internal temperature of potentially hazardous food maintained at 4 degrees Celsius or lower.