FOOTE'S FARM MARKET
1742 HIGHWAY 359, CENTREVILLE · Food Establishment
7 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 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;
- Thorough cleaning required throughout the establishment.
- 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;
- Inspection
3 infractions
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- Bacteriological water sample due for analysis.
- 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;
- Ensure all utensils/equipment are sanitized when dishwashing and not just items in contact with raw meat.
- 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;
- Thorough cleaning required throughout the establishment.
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- Inspection
0 infractions
- Inspection
3 infractions
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- Bacteriological water sample due for analysis. Most recent sample taken August 8, 2024 was satisfactory.
- 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;
- Thorough cleaning required throughout the facility. Areas include but are not limited to: Fan guards in the small walk-in cooler Fan guards in the display coolers Surfaces of the large walk-in cooler Surfaces and work space of the meat room Produce prep area Storage area in the warehouse side for food packaging and single use containers.
- 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
- Thermometers could not be located in several coolers. Ensure all have functioning thermometers.
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- Inspection
1 infraction
- 29(1) - OPERATOR FAILING TO HAVE MAINTENANCE, CLEANING & SANITIATION PROGRAM INCLUDE PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT MAINTAINED, CLEANED & SANITIZED. 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.
- Repair / replace two lights and provide two shields.
- 29(1) - OPERATOR FAILING TO HAVE MAINTENANCE, CLEANING & SANITIATION PROGRAM INCLUDE PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT MAINTAINED, CLEANED & SANITIZED. 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.
- Inspection
2 infractions
- 29(1) - OPERATOR FAILING TO HAVE MAINTENANCE, CLEANING & SANITIATION PROGRAM INCLUDE PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT MAINTAINED, CLEANED & SANITIZED. 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 & sanitize all sinks. Perform daily and as required. Clean and sanitize staff washroom daily & as required. Clean chrome rack in raw meat room. Clean walk-in cooler floors and under racks. Provide test strips for sanitizer in use. Educate staff on proper equipment washing methods. Repair / replace two lights and provide two shields.
- 33(1) - OPERATOR FAILING TO ENSURE TEMPERATURE OF FOOD IS CONTROLLED 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.
- RTE Meat cooler not holding <=4C in foods has been taken out of use for storage of potentially hazardous foods and must be repaired or replaced & holding <=4C in foods before any reuse. Post sign on fridge to advise staff not to use. Potentially hazardous foods were relocated to other working refrigeration. Potentially hazardous food were discarded during inspection.
- 29(1) - OPERATOR FAILING TO HAVE MAINTENANCE, CLEANING & SANITIATION PROGRAM INCLUDE PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT MAINTAINED, CLEANED & SANITIZED. 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.