Forum Drive-in Restaurant
580 Ritson Rd S, Oshawa ON L1H 5K8 · Food Safety Inspections
10 inspections
- Complaint
4 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
- 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 ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
- * Fail to ensure sanitizing solution contains the appropriate type of chemical solution and/or concentration/strength of sanitizer
- Operator to ensure sanitizing solution contain the appropriate type of chemical solution and/or concentration/strength for sanitizing
- Floors clean and in good repair
- * Fail to ensure floor of food-handling room kept clean and in good repair
- Operator to ensure floors are kept clean and in good repair
- Separate hand washing basin provided for food handlers
- Re-Inspection
0 infractions
- Routine
4 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
- Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
- Food protected from potential contamination and/or adulteration
- * Observed potentially hazardous food not covered to prevent contamination / adulteration
- Operator to ensure all food is properly stored, displayed, transported and served to prevent contamination
- 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 and sanitized before and after food preparation
- Operator to ensure sanitizing solution contain the appropriate type of chemical solution and/or concentration/strength for sanitizing
- Adequate protection against the entrance of insects, vermin, and rodents
- * Fail to ensure storage areas are clean and organized to facilitate monitoring of pest control
- * Evidence of pests observed
- Operator to ensure storage areas are maintained clean and organized to facilitate the monitoring of pest control
- Potentially hazardous food is held at 4°C (40°F) or lower
- Re-Inspection
0 infractions
- Routine
7 infractions
- Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
- * Fail to hold potentially hazardous food at 60°C (140°F) or higher after cooking / rapid re-heating
- CCP monitoring should be conducted by operator
- Operator to ensure potentially hazardous foods are held at 60°C (140°F) or higher after cooking/rapid reheating
- 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
- Food protected from potential contamination and/or adulteration
- * Observed potentially hazardous food not covered to prevent contamination / adulteration
- Operator to ensure all food is properly stored, displayed, transported and served to prevent contamination
- 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 ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- * Fail to ensure adequate sanitizer concentration are achieved for sanitizing
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Operator to ensure the appropriate chemicals and/or temperatures are used for proper washing and sanitizing
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
- 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
- Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
- Routine
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 ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- * Fail to provide sufficient detergent, chemicals, or required water temperatures for washing and sanitizing
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Operator to ensure the appropriate chemicals and/or temperatures are used for proper washing and sanitizing
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- Routine
4 infractions
- Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
- Food protected from potential contamination and/or adulteration
- * Observed potentially hazardous food not covered to prevent contamination / adulteration
- Operator to ensure all foods are covered in storage
- 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 as readily cleanable and non-absorbent
- * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
- Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
- Operator to ensure that all equipment/non-food contact surfaces are readily cleanable/non-absorbent and of sound and tight construction.
- Floors clean and in good repair
- * Fail to ensure floors of food premise are kept clean and/or in good repair
- Operator to ensure floor or floor coverings are tight, smooth and non-absorbent
- Routine
1 infraction
- Floors clean and in good repair
- * Fail to ensure floor of dishwashing area kept clean and in good repair
- Operator to ensure floors are kept clean and in good repair
- Operator to ensure floor or floor coverings are tight, smooth and non-absorbent
- Floors clean and in good repair
- Re-Inspection
0 infractions
- Routine
7 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
- CCP monitoring should be conducted by operator
- Potentially hazardous foods observed at an internal temperature above 4° C (40°F)
- Operator to conduct internal temperature checks of potentially hazardous foods
- Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
- Washing hands thoroughly before and after handling food
- * Food handlers fail to wash hands as often as necessary to prevent the contamination of food or food areas
- Food handlers must wash hands after they are contaminated and before handling food
- 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
- Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- * Fail to provide mechanical dishwasher in good repair
- * Fail to provide sufficient detergent, chemicals, or required water temperatures for washing and sanitizing
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Operator to ensure the appropriate chemicals and/or temperatures are used for proper washing and sanitizing
- Adequate protection against the entrance of insects, vermin, and rodents
- * Evidence of pests observed
- Operator to ensure storage areas are maintained clean and organized to facilitate the monitoring of pest control
- Operator to ensure food premise shall be protected against the entry of pest
- Floors clean and in good repair
- * Fail to ensure floor of food-handling room kept clean and in good repair
- Operator to ensure floors are kept clean and in good repair
- The premises is maintained free from every SERIOUS condition that may be a health hazard, adversely affecting the sanitary operation of the premises or adversely affecting the wholesomeness of the food
- Fail to operate and maintain premise free from every condition that may be a health hazard
- Operator to operate and maintain premise free from every condition that may be a health hazard
- Potentially hazardous food is held at 4°C (40°F) or lower