Harvey's/Swiss Chalet - Pembroke
1290 Pembroke St. W., Pembroke ON K8A 7A2 · Restaurant
5 inspections
- Required
0 infractions
- Required
7 infractions
- At least one certified food handler or supervisor is on the premise at all times during normal operation
- Ensure completion of food handling training by food handler or supervising staff.
- Ensure there is a trained food handler or supervisor working during all hours of operation.
- Equipment, utensils and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and suitable for their intended purpose
- Ensure all the equipment, utensils and multi-service articles are kept in good repair.
- Ensure all the equipment, utensils and multi-service articles are suitable for their intended purpose.
- Equipment for either manual or mechanical dishwashing is available on site
- Provide a properly functioning mechanical dishwasher.
- Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
- Ensure mechanical dishwasher meets NSF International requirements for commercial use.
- Manual dishwashing provides clean wash water, proper rinse, and sanitizing solution
- Ensure manual dishwashing is completed using the three step method: wash, rinse, and sanitize.
- Quaternary ammonium compound solution must be a minimum 200 parts per million at 24°C or greater for at least 45 seconds.
- Ensure utensils are sanitized using an agent in accordance with manufacturer’s instructions.
- Sanitize test kit is readily available for verifying concentration of other sanitizing agents approved for use by Health Canada/CFIA
- Ensure a sanitizing test kit is provided and used to verify the concentration of the chemical agent used in the food premise.
- Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
- Ensure sanitizer is available and/or of sufficient concentration to sanitize as often as necessary to maintain food contact surfaces in a sanitary condition
- At least one certified food handler or supervisor is on the premise at all times during normal operation
- Follow-up
0 infractions
- Required
3 infractions
- Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
- The floors of every room must be kept clean and in good repair.
- Every food premise shall be provided with hot and cold potable running water under pressure
- Provide hot and cold running water under pressure in areas where food is processed, prepared or manufactured or where utensils are cleaned
- Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
- Ensure surfaces of equipment and facilities are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary conditions.
- Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
- Required
0 infractions