Hillside Park Retirement Residence - Long Term Care Facility
11 Mississauga Avenue Elliot Lake ON P5A 1E1 · Long Term Care Facility
6 inspections
- Required
0 infractions
- Required
1 infraction
- Hazardous food is held at 4°C (40°F) or less [Sec. 27(1)]
- Ensure all hazardous foods are stored at 4°C (40°F) or less [Sec. 27(1)]
- Hazardous food is held at 4°C (40°F) or less [Sec. 27(1)]
- Required
2 infractions
- Food contact surfaces cleaned and sanitized after each use and as often as is necessary to maintain such surfaces in a sanitary condition [Sec. 22]
- Sanitizing solution must be prepared as often as is necessary to maintain the required concentration
- Hazardous food is held at 4°C (40°F) or less [Sec. 27(1)]
- Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less [Sec. 27(1)]
- Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
- Food contact surfaces cleaned and sanitized after each use and as often as is necessary to maintain such surfaces in a sanitary condition [Sec. 22]
- Required
1 infraction
- Food protected from potential contamination and adulteration [Sec. 26(1)]
- All food must be protected from potential contamination and adulteration [Sec. 26(1)]
- Store all food off the floor
- Food protected from potential contamination and adulteration [Sec. 26(1)]
- Required
1 infraction
- Food contact surfaces cleaned and sanitized after each use and as often as is necessary to maintain such surfaces in a sanitary condition [Sec. 22]
- Required
1 infraction
- Where food is prepared or handled on-site, there is at least one food handler or supervisor on the premises who has completed the food handler training at the time of inspection [Sec. 32]
- A certified food handler must be on-site at all times of operation [Sec. 32]
- For information on the Safe Food Handling training requirements contact your local APH office
- Where food is prepared or handled on-site, there is at least one food handler or supervisor on the premises who has completed the food handler training at the time of inspection [Sec. 32]