GREEN ELEPHANT CAFE
687 MAIN, KINGSTON · Food Establishment
6 inspections
- Inspection
0 infractions
- Inspection
2 infractions
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Cleaning required in the follow areas: Shelving in the walk-in cooler
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- High temperature dishwasher did not reach 180*F and is leaking water. Have dishwasher repaired or replaced. Manually sanitize in the commercial sinks.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Inspection
3 infractions
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Cleaning required in the follow areas: Shelving in the walk-in cooler
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- High temperature dishwasher did not reach 180*F and is leaking water. Have dishwasher repaired or replaced. Manually sanitize in the commercial sinks.
- 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following:
(a) the applicable fee prescribed in Section 5;
- Food Establishment Permit expired December 6, 2024. Renewal documents provided during the inspection.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Inspection
2 infractions
- 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
- foods relocated and owner advised not to use for PHF's.
- 34 - OPERATOR FAILING TO ENSURE THAT FOOD & FOOD INGREDIEINTS ARE STORED IN A MANNER THAT PREVENTS CONTAMINATION OR ADULTERATION.
An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Provide additional shelving in walk-in cooler so >=6in / 15cm off the floor.
- 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
- Inspection
0 infractions
- Inspection
3 infractions
- 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
- One refrigerated prep. table not holding <=4C in foods must be serviced / adjusted and holding temperature before reuse for storage of potentially hazardous foods.
- 34 - OPERATOR FAILING TO ENSURE THAT FOOD & FOOD INGREDIEINTS ARE STORED IN A MANNER THAT PREVENTS CONTAMINATION OR ADULTERATION.
An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Store all foods >=6 in. /15cm. off the floor. Adjust / rearrange shelving in walk-in cooler. Provide bottom shelves in dry storage and clean exterior of dry ingredient containers.
- 39(4)(c) - INADEQUATE SIGNAGE FOR DOGS ON OUTSIDE DECK.
An operator may allow dogs in an outdoor dining area if all of the following conditions for the outdoor dining area are met:
(c) there are signs posted at each entrance to the area in such a manner as to be clearly observable by the public stating that dogs are allowed in the outdoor dining area and including the responsibilities of the pet owner under clauses (f), (g), (h) and (i);
- Provide signage as required by the regulations to advise customers with the requirements included.
- 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.