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Halibut House Fish & Chips

288 Bloor St W, Oshawa ON L1J 1P9 · Food Safety Inspections

6 inspections

  1. Re-Inspection

    0 infractions

  2. Re-Inspection & Complaint

    2 infractions

    • Constant supply of hot and cold running water under pressure
      • * Fail to provide premise with hot and/or cold water under pressure
      • Operator to ensure hot and cold running water under pressure is provided
    • The premises is maintained free from every SERIOUS condition that may be a health hazard, adversely affecting the sanitary operation of the premises or adversely affecting the wholesomeness of the food
      • Fail to provide premise with hot and/or cold water under pressure
      • Operator to operate and maintain premise free from every condition that may be a health hazard
  3. Routine

    3 infractions

    • Potentially hazardous food is held at 4°C (40°F) or lower
      • * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
      • Potentially hazardous foods observed at an internal temperature above 4° C (40°F)
      • Operator to conduct internal temperature checks of potentially hazardous foods
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • Operator to adjust or repair the malfunctioning cooler immediately. Do not store any potentially hazardous foods in the malfunctioning unit until it is able to maintain hazardous foods at 4° C or lower
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • * Fail to ensure food contact surfaces are cleaned & sanitized after each use or as often as necessary
      • Operator to ensure all food contact surfaces are properly cleaned & sanitized
  4. Routine

    0 infractions

  5. Routine

    2 infractions

    • Food protected from potential contamination and/or adulteration
      • * Fail to protect food from contamination and/or adulteration
      • Operator to ensure all food is properly stored, displayed, transported and served to prevent contamination
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • * Fail to ensure food contact surfaces are cleaned & sanitized after each use or as often as necessary
      • Operator to ensure all food contact surfaces are properly cleaned & sanitized
  6. Routine

    2 infractions

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • * Fail to provide sufficient detergent, chemicals, or required water temperatures for washing and sanitizing
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
      • Operator to ensure the appropriate chemicals and/or temperatures are used for proper washing and sanitizing
    • Floors clean and in good repair
      • * Fail to ensure floors of food premise are kept clean and/or in good repair
      • Operator to ensure floors are kept clean and in good repair