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Ho Ho Restaurant - Kenora

119 Matheson St S, Kenora ON P9N 1T7 · Food Premises Disclosure

6 inspections

  1. Required

    4 infractions

    • Proper cooling methods/practices used
      • Food is cooled from 60°C (140°F) to 20°C (68°F) within 2 hours
      • Food is cooled from 20°C (68°F) to 4°C (40°F) within 4 hours
      • Proper containers must be used for cooling purposes
    • Handwashing stations used for the sole purpose of handwashing
    • Food protected from potential contamination and adulteration
    • Floors, walls, and ceilings clean and in good repair
  2. Required

    2 infractions

    • Food protected from potential contamination and adulteration
      • Cover all food in storage
    • General housekeeping is satisfactory
      • Maintain the premises in a clean and sanitary condition
  3. Required

    2 infractions

    • Food protected from potential contamination and adulteration
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure heating and air conditioning vents are cleaned
      • Maintain the premises in a clean and sanitary condition
      • Remove all materials not associated with the daily operation of food premises
  4. Required

    4 infractions

    • Adequate number of handwashing stations conveniently located and kept adequately supplied
      • Provide paper towels in a dispenser in close proximity to the handwashing station in the food preparation area
    • Food handler hygiene
      • Operator / employee must take reasonable precautions to ensure that food is not contaminated by hair
    • Separate raw foods from ready-to-eat foods during storage and handling
      • Handle raw foods separate from ready-to-eat foods, on separate preparation surfaces, and with separate utensils to prevent contamination
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • Ensure all surfaces are clean and maintained in good repair
  5. Required

    3 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Food protected from potential contamination and adulteration
      • Cover all food in storage
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Maintain the premises in a clean and sanitary condition
  6. Required

    2 infractions

    • Food protected from potential contamination and adulteration
      • Cover all food in storage
      • Ensure food is not stored directly on the floor
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning