Fresh Off the Block & Take Out
822 Front Street, Hearst ON P0L 1N0 · Butcher Shop
12 inspections
- Required
1 infraction
- All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
- Specialty or high-risk food items present, prepared, and/or handled in unsafe manner (MOHLTC/FPRD)
- Safe food handling plan recommended (MOHLTC/FPRD)
- All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
- Required
0 infractions
- Required
2 infractions
- Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
- Sanitize utensils in quaternary ammonium compound solution at a temperature lower than 24°C (493/17-19(c)-120MOD)
- Garbage & wastes (including liquids) removed as often as necessary to maintain premises in sanitary condition. [s. 12]
- Fail to remove waste when necessary to maintain sanitary condition (493/17-12-55MIN)
- Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
- Required
3 infractions
- 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)]
- Fail to provide handwashing stations with adequate supplies (493/17-7(3)(c)-120MOD)
- All Hot holding units/food items are maintained at 60°C (140°F) or hotter at all times. [s. 27(1), 30]
- Garbage & wastes (including liquids) removed as often as necessary to maintain premises in sanitary condition. [s. 12]
- Fail to remove waste when necessary to maintain sanitary condition (493/17-12-55MIN)
- 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)]
- Required
2 infractions
- All Hot holding units/food items are maintained at 60°C (140°F) or hotter at all times. [s. 27(1), 30]
- Hot-holding potentially hazardous foods at internal temperature below 60°C (493/17-30(a)-465CRX)
- Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
- Improvement required.
- All Hot holding units/food items are maintained at 60°C (140°F) or hotter at all times. [s. 27(1), 30]
- Required
1 infraction
- All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
- Multiple infractions.
- Fail to process food in manner safe to eat (493/17-26(2)-465CRX)
- Safe food handling plan recommended (MOHLTC/FPRD)
- All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
- Required
1 infraction
- All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- At all times, there is at least one certified food handler present every hour of operation. [s.32]
- Fail to ensure completion of food handling training by food handler or supervisor (493/17-32-305MAJ)
- At all times, there is at least one certified food handler present every hour of operation. [s.32]
- Required
1 infraction
- 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)
- At all times, there is at least one certified food handler present every hour of operation. [s.32]
- Required
1 infraction
- 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)
- At all times, there is at least one certified food handler present every hour of operation. [s.32]