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Gio's Cafe

724 MacKenzie Ave E, Atikokan ON P0T 1C0 · Food Premises Disclosure

8 inspections

  1. Follow-up

    0 infractions

  2. Required

    5 infractions

    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
      • Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
    • Food protected from potential contamination and adulteration
      • Ensure all food is protected from potential contamination and adulteration
      • Cover all food in storage
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
    • Floors, walls, and ceilings clean and in good repair
      • Ensure floors are kept clean and in good repair
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Maintain the premises in a clean and sanitary condition
      • Remove all materials not associated with the daily operation of food premises
  3. Follow-up

    0 infractions

  4. Required

    5 infractions

    • Food protected from potential contamination and adulteration
      • Ensure all food is protected from potential contamination and adulteration
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Ensure wash / rinse water is at 43°C or greater
      • Chlorine sanitizer concentration must be at least 100 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
      • Chlorine sanitizer concentration must be at least 100 parts per million
    • Floors, walls, and ceilings clean and in good repair
      • Ensure floors are kept clean and in good repair
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Maintain the premises in a clean and sanitary condition
      • Remove all materials not associated with the daily operation of food premises
  5. Required

    4 infractions

    • Disclosure signs are posted as required by the Northwestern Health Unit
      • Ensure that signs are posted in accordance with the Northwestern Health Unit
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
      • Chlorine sanitizer concentration must be at least 100 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
      • Wash, rinse and sanitize equipment / utensils after each use or as often as necessary
      • Chlorine sanitizer concentration must be at least 100 parts per million
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Maintain the premises in a clean and sanitary condition
      • Remove all materials not associated with the daily operation of food premises
  6. Required

    3 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Maintain the premises in a clean and sanitary condition
  7. Required

    2 infractions

    • Food Handler Training
      • Ensure that at least one food handler or supervisor on the premise has completed food handler training during every hour in which the premise is operating
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Ensure wash / rinse water is at 43°C or greater
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
  8. Required

    3 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Equipment used for refrigeration of potentially hazardous foods must contain an accurate indicating thermometer that may be easily read
    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
      • Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
    • Food Handler Training
      • Ensure that at least one food handler or supervisor on the premise has completed food handler training during every hour in which the premise is operating