HILLCREST ACADEMY CAFE
127 KING, SHELBURNE · Food Establishment
4 inspections
- Inspection
0 infractions
- Inspection
2 infractions
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
- Immediately cease using glass door fridge that is unable to maintain a safe temperature, and service the unit so that it maintains foods at 4C or colder. Train staff to recognize an unsafe cold storage temperature and what corrective measures to take.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Dishwasher was not dispensing sanitizer at a detectable concentration, new jug installed during inspection for a correct concentration of 50ppm. Ensure that staff are trained to take simple corrective measures if the dishwasher does not dispense sanitizer at the safe concentration, such as: swapping out old jugs, checking dispenser lines, manually sanitizing dishes until the unit is repaired.
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
- Inspection
0 infractions
- Inspection
1 infraction
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Ensure that your dishwasher is dispensing chlorine sanitizer at the concentration specified by the manufacturer and the food code. Obtain test strips to verify its safe operation. Ensure that you use chemicals intended for use as food-contact sanitizer in commercial kitchens as sanitizer in your kitchen.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.