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GLADYS M MANNING MEMORIAL HOMES

530 COLLEGE, WINDSOR · Food Establishment

5 inspections

  1. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Replace deteriorated door seals on two door commercial fridge. Cleaning under racks in walk-in cooler now coming due. One container of expired AHP wipes to be removed for disposal or credit to prevent inadvertent use. Obtain test strips / kit for quaternary ammonium chloride to verify sanitizer concentrations. Make bare wood shelving units smooth, impervious, & easily washable.
  2. Inspection

    0 infractions

  3. Inspection

    2 infractions

    • 19(3) - FAILING TO HAVE APPROPRIATE PLUMBING CONSIDERED ACCEPTABLE BY THE MINISTER.
      • Correct ice machine drain to be indirect connection to comply with Plumbing Code and any requirements of local plumbing authority.
    • 47(1)(a) - OPERATOR FAILING TO ENSURE FOOD IN FOOD ESTABLISHMENT IS LABELLED & IDENTIFIED AS BEING FROM A SOURCE SUBJECT TO INSPECTION.
      • Meat product received must be fully labelled to ensure supplier information and traceability of product is provided.
  4. Inspection

    2 infractions

    • 29(3) - FAILING TO IDENTIFY CLEANING & SANITIZING AGENTS USED IN FOOD ESTABLISHMENT. A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
      • Spray bottles must properly identify product and labelling must include concentrations & uses.
    • 47(1)(a) - OPERATOR FAILING TO ENSURE FOOD IN FOOD ESTABLISHMENT IS LABELLED & IDENTIFIED AS BEING FROM SOURCE SUBJECT TO INSPECTION. An operator must ensure that all food in the food establishment is (a) labelled and identified as being from a source that is subject to inspection; or
      • Operator must ensure as part of inspection for receiving, that full & proper labelling is present & identifies source that is subject to inspection to ensure traceability.
  5. Inspection

    2 infractions

    • 47(1)(a) - OPERTATOR FAILING TO ENSURE THAT FOOD IN FOOD ESTABLISHMENT IS LABELLED & IDENTIFIED AS BEING FROM A SOURCE SUBJECT TO INSPECTION. An operator must ensure that all food in the food establishment is (a) labelled and identified as being from a source that is subject to inspection; or
      • Operator must ensure as part of inspection process for receiving, that full and proper labelling is present and identifies source as being subject to inspection.
    • 29(3) - FAILING TO IDENTIFY CLEANING & SANITIZING AGENT USED IN FOOD ESTABLISHMENT. A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
      • Do not use other labelled containers for chemicals. Spray bottles must properly identify product & labelling must include concentrations and directions for use.