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Gropp's Country Catering and Grab and Go

805 Ottawa St, Keewatin ON P0X 1C0 · Food Premises Disclosure

9 inspections

  1. Required

    4 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Adequate protection against the entrance of insects, birds, rodents, and other pests
      • Ensure that food is stored in pest proof containers
    • Floors, walls, and ceilings clean and in good repair
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  2. Required

    5 infractions

    • Re-heating: to minimum internal cooking temperature within 2 hours
      • Re-heat whole poultry to 74°C (165°F)
      • Re-heat ground poultry, poultry products, poultry pieces to 74°C (165°F)
      • Re-heat food mixtures containing poultry, eggs, meat, fish or other hazardous food to 74°C (165°F)
      • Re-heat pork, pork products, and ground meat other than ground poultry to 71°C (160°F)
      • Re-heat fish to 70°C (158°F)
      • Re-heat seafood to 74°C (165°F)
    • Handwashing stations used for the sole purpose of handwashing
    • Food protected from potential contamination and adulteration
    • Floors, walls, and ceilings clean and in good repair
      • Ensure ceilings are kept clean and in good repair
      • Ensure floors are kept clean and in good repair
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
      • Ensure walls 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. Required

    3 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Food protected from potential contamination and adulteration
      • Cover all food in storage
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  4. Required

    3 infractions

    • Food protected from potential contamination and adulteration
      • Cover all food in storage
      • Ensure food is not stored directly on the floor
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C (75°F)
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure heating and air conditioning vents are cleaned
      • Maintain the premises in a clean and sanitary condition
      • Remove all materials not associated with the daily operation of food premises
  5. Required

    3 infractions

    • Food protected from potential contamination and adulteration
      • Racks, Shelves or pallets that are used to store food must be designed to protect food from contamination and must be readily cleanable
      • Ensure food is not stored directly on the floor
    • Frequency of waste removal adequate to maintain the premises in a sanitary condition
      • Clean and sanitize garbage receptacle after each use
      • Dispose of liquid waste in a sanitary manner
      • Provide sufficient garbage containers of durable / leak proof / non-absorbent material
      • Remove and store garbage as necessary to maintain sanitary conditions
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure heating and air conditioning vents are cleaned
      • Maintain the premises in a clean and sanitary condition
  6. Follow-up

    0 infractions

  7. Required

    5 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Adequate number of handwashing stations conveniently located and kept adequately supplied
      • Provide paper towels in a dispenser in close proximity to the handwashing station in the food preparation area
    • Handwashing stations used for the sole purpose of handwashing
      • Ensure hand wash basin is only used for handwashing of employees
    • Food protected from potential contamination and adulteration
      • Cover all food in storage
      • Ensure food is not stored directly on the floor
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Remove all materials not associated with the daily operation of food premises
  8. Required

    3 infractions

    • Handwashing stations used for the sole purpose of handwashing
      • Ensure hand wash basin is only used for handwashing of employees
    • Food protected from potential contamination and adulteration
      • Ensure food is not stored directly on the floor
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  9. Required

    1 infraction

    • Food protected from potential contamination and adulteration
      • Ensure food is not stored directly on the floor