HASTY MARKET
#5 Wellington St, Cambridge ON N1R 3Y4 · Facility
3 inspections
- Compliance Inspection
3 infractions
- Food protected from contamination or adulteration
- Store raw foods separate and below cooked / ready-to-eat foods
- Refrigeration and hot-holding equipment maintained
- Provide easily readable thermometer in refrigeration or hot-holding equipment
- Maintenance of sanitary facilities
- Food protected from contamination or adulteration
- Compliance Inspection
2 infractions
- Food protected from contamination or adulteration
- Store raw foods separate and below cooked / ready-to-eat foods
- Maintenance of sanitary facilities
- Equip sanitary facility with single service towels or air dryer
- Food protected from contamination or adulteration
- Compliance Inspection
9 infractions
- Food protected from contamination or adulteration
- Store food off the floor to prevent contamination
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Clean and sanitize multi-service articles after each use and as often as necessary
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
- Separate hand washing basin provided for food handlers
- Hand washing station must be used only for hand washing of employees
- Ensure hand washing basin is unobstructed and accessible for hand washing
- Hand washing stations must be conveniently accessible by food handlers
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide paper towels in a dispenser at hand basin in food preparation area
- Provide soap in a dispenser at hand basin in the food preparation area
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- Maintain and arrange furniture to permit a clean and sanitary condition
- Remove all materials not associated with the daily operation of the premises (s.7)
- Food handlers who come into contact with food/utensils do so in a sanitary manner
- Ensure food handlers wash hands as often as necessary
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Keep cloths clean, in good repair, and restricted to a single task
- Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
- Food protected from contamination or adulteration