Hogan's Homestead - Restaurant
475 Airport Road Sault Ste. Marie Ontario P6A 5K6 · Restaurant
6 inspections
- Required
1 infraction
- Re-heating: to original cooking temperature within 2 hours [Sec. 27(2)(a)]
- Ensure food is reheated to original cooking temperature for 15 seconds within 2 hours [Sec. 27(2)(a)]
- Re-heating: to original cooking temperature within 2 hours [Sec. 27(2)(a)]
- Required
3 infractions
- 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]
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating [Sec. 27(1)(b)]
- Hot held hazardous food must be held above 60°C (140°F) after cooking / rapid re-heating [Sec. 27(1)(b)]
- Re-heating: to original cooking temperature within 2 hours [Sec. 27(2)(a)]
- Ensure food is reheated to original cooking temperature for 15 seconds within 2 hours [Sec. 27(2)(a)]
- 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]
- Required
1 infraction
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating [Sec. 27(1)(b)]
- Hot held hazardous food must be held above 60°C (140°F) after cooking / rapid re-heating [Sec. 27(1)(b)]
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating [Sec. 27(1)(b)]
- Required
0 infractions
- Required
1 infraction
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating [Sec. 27(1)(b)]
- Hot held hazardous food must be held above 60°C (140°F) after cooking / rapid re-heating [Sec. 27(1)(b)]
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating [Sec. 27(1)(b)]
- Required
0 infractions