Four Seasons Chinese Restaurant
248 ON-11, Smooth Rock Falls ON P0L 2B0 · Restaurant
10 inspections
- Reinspection
0 infractions
- Reinspection
1 infraction
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- Improvement required.
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- Required
3 infractions
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- Improvement required.
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
- Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
- Fail to ensure equipment surface cleaned as necessary (493/17-22-120MOD)
- Fail to ensure facility surface cleaned as necessary (493/17-22-55MIN)
- Fail to ensure equipment surface sanitized as necessary (493/17-22-55MIN)
- Fail to ensure facility surface sanitized as necessary (493/17-22-55MIN)
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- Reinspection
0 infractions
- Reinspection
1 infraction
- Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
- Fail to ensure equipment surface cleaned as necessary (493/17-22-120MOD)
- Fail to ensure equipment surface sanitized as necessary (493/17-22-55MIN)
- Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
- Required
3 infractions
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- Food premise not maintained with tight floor surface where utensils cleaned (493/17-7(1)(c)(i)-55MIN)
- Food premise not maintained with smooth floor surface where utensils cleaned (493/17-7(1)(c)(i)-55MIN)
- Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
- Fail to provide thermometer in refrigeration equipment (493/17-30(b)-55MIN)
- Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
- Fail to ensure equipment surface cleaned as necessary (493/17-22-120MOD)
- Fail to ensure facility surface cleaned as necessary (493/17-22-55MIN)
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- Required
0 infractions
- Complaint
8 infractions
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- Food premise not maintained with walls in good repair in food-handling room (493/17-7(1)(g)-55MIN)
- Food premise not maintained with ceiling in good repair in food-handling room (493/17-7(1)(g)-55MIN)
- A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
- Handwashing stations not conveniently accessible by food handlers (493/17-7(3)(c)-120MOD)
- Use handwashing station other than for handwashing of employees (493/17-7(4)-55MIN)
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
- Fail to process food in manner safe to eat (493/17-26(2)-465CRX)
- Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
- Fail to provide thermometer in refrigeration equipment (493/17-30(b)-55MIN)
- Fail to provide thermometer in hot-holding equipment (493/17-30(b)-55MIN)
- All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
- Fail to provide adequate refrigerated space for food storage (493/17-7(3)(d)-120MOD)
- Store potentially hazardous foods at internal temperature between 4°C and 60°C (493/17-27(1)-465CRX)
- No food is handled or kept in the temperature range of 4°C-60°C (40°F-140°F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2), 32(1)(b)]
- Multiple infractions.
- At all times, there is at least one certified food handler present every hour of operation. [s.32]
- Fail to ensure presence of food handler or supervisor during all hours of operation (493/17-32-305MAJ)
- Notice of intent to operate food premises with all required information provided. [s.5]
- Multiple infractions.
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- Required
1 infraction
- Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]
- Required
1 infraction
- At all times, there is at least one certified food handler present every hour of operation. [s.32]