Food Basics
448 St. Clair Street, Chatham ON N7L 3K5 · Supermarket
30 inspections
- Required
0 infractions
- Required
1 infraction
- Toxic/poisonous substances are stored separately from food s. 23
- Ensure all toxic/poisonous substances are stored separately/beneath food, food contact surfaces, and utensils
- Toxic/poisonous substances are stored separately from food s. 23
- Required
1 infraction
- General housekeeping is satisfactory s. 7(1)e, f
- Maintain the premises in a clean and sanitary condition
- General housekeeping is satisfactory s. 7(1)e, f
- Required
0 infractions
- Required
0 infractions
- Required
2 infractions
- General housekeeping is satisfactory s. 7(1)e, f
- Food that is intended to be held in a frozen state is kept in a frozen state until sold or prepared for use s. 28
- Required
1 infraction
- General housekeeping is satisfactory s. 7(1)e, f
- Maintain the premises in a clean and sanitary condition
- General housekeeping is satisfactory s. 7(1)e, f
- Required
2 infractions
- General housekeeping is satisfactory s. 7(1)e, f
- Maintain the premises in a clean and sanitary condition
- Racks, shelves or pallets that are used to store food in a food premise must be designed to protect the food from contamination and must be readily cleanable S. 31
- General housekeeping is satisfactory s. 7(1)e, f
- Required
2 infractions
- General housekeeping is satisfactory s. 7(1)e, f
- Maintain the premises in a clean and sanitary condition
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers
- General housekeeping is satisfactory s. 7(1)e, f
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers. s. 7(3)c, 7(4).
- Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers.
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers. s. 7(3)c, 7(4).
- Complaint
0 infractions
- Required
3 infractions
- handwashing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Provide paper towels in a dispenser at hand basin in food preparation area
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Ensure a properly maintained shield/canopy is provided over cooking equipment
- Ensure all surfaces are clean and maintained in good repair
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
- Ensure walls are kept clean and in good repair
- handwashing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Complaint
1 infraction
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Ensure all food is protected from potential contamination and adulteration
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Follow-up
0 infractions
- Complaint
1 infraction
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Ensure ceilings are kept clean and in good repair
- Ensure floors are kept clean and in good repair
- Ensure walls are kept clean and in good repair
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Required
5 infractions
- Food is held at 4°C (40°F) or less s.32 / 33
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Food is frozen at -18°C (0°F) or less s.35
- Ensure all hazardous foods are stored at -18° C (0°F) or less
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Store food at least 15 cm off the floor to prevent contamination s.22 / 23
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Ensure walls are kept clean and in good repair
- Food is held at 4°C (40°F) or less s.32 / 33
- Required
4 infractions
- Food is held at 4°C (40°F) or less s.32 / 33
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Required
3 infractions
- Food is frozen at -18°C (0°F) or less s.35
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Required
1 infraction
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Ensure all surfaces are clean and maintained in good repair
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Follow-up
1 infraction
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Required
2 infractions
- Food is frozen at -18°C (0°F) or less s.35
- Ensure all hazardous foods are stored at -18° C (0°F) or less
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
- Ensure floors are kept clean and in good repair
- Food is frozen at -18°C (0°F) or less s.35
- Required
5 infractions
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Store food at least 15 cm off the floor to prevent contamination s.22 / 23
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Ensure a properly maintained shield/canopy is provided over cooking equipment
- Manual dishwashing: Wash, rinse, sanitize technique s.74 / 75
- Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
- Ensure a quaternary ammonium compound solution of at least 400 ppm is used to sanitize large utensils / equipment / counters
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Ensure floors are kept clean and in good repair
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions