Holiday Inn Express & Suites
30 Algonquin Boulevard W, Timmins ON P4N 2R3 · Cafeteria
10 inspections
- Required
0 infractions
- Reinspection
0 infractions
- Required
2 infractions
- All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
- Fail to process food in manner safe to eat (493/17-26(2)-465CRX)
- Safe food handling plan recommended (MOHLTC/FPRD)
- At all times, there is at least one certified food handler present every hour of operation. [s.32]
- Fail to ensure completion of food handling training by food handler or supervisor (493/17-32-305MAJ)
- Fail to ensure presence of food handler or supervisor during all hours of operation (493/17-32-305MAJ)
- All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
- Required
4 infractions
- Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
- Fail to provide thermometer in refrigeration equipment (493/17-30(b)-55MIN)
- Thermometer in refrigeration equipment not easily readable (493/17-30(b)-55MIN)
- All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
- Maintain potentially hazardous foods at internal temperature between 4°C and 60°C (493/17-27(1)-465CRX)
- Refrigerate potentially hazardous foods at internal temperature above 4°C (493/17-30(a)-465CRX)
- No food is handled or kept in the temperature range of 4°C-60°C (40°F-140°F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2), 32(1)(b)]
- At all times, there is at least one certified food handler present every hour of operation. [s.32]
- Improvement required.
- Multiple infractions.
- Fail to ensure completion of food handling training by food handler or supervisor (493/17-32-305MAJ)
- Fail to ensure presence of food handler or supervisor during all hours of operation (493/17-32-305MAJ)
- Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
- Reinspection
1 infraction
- At all times, there is at least one certified food handler present every hour of operation. [s.32]
- Fail to ensure completion of food handling training by food handler or supervisor (493/17-32-305MAJ)
- Fail to ensure presence of food handler or supervisor during all hours of operation (493/17-32-305MAJ)
- At all times, there is at least one certified food handler present every hour of operation. [s.32]
- Required
2 infractions
- Chemical(s) required for sanitary maintenance of premises/equipment approved for use and are stored suitably and safely away from food. [s.23]
- Fail to keep toxic substance in container bearing identifying label (493/17-23(b)-465CRX)
- At all times, there is at least one certified food handler present every hour of operation. [s.32]
- Fail to ensure completion of food handling training by food handler or supervisor (493/17-32-305MAJ)
- Fail to ensure presence of food handler or supervisor during all hours of operation (493/17-32-305MAJ)
- Chemical(s) required for sanitary maintenance of premises/equipment approved for use and are stored suitably and safely away from food. [s.23]
- Required
1 infraction
- Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
- Fail to provide thermometer in refrigeration equipment (493/17-30(b)-55MIN)
- Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
- Required
2 infractions
- All operator(s) is/are clean, wash hands, reasonable precautions to ensure hair is suitably restrained, and wear clean garments when handling food and free from diseases. [s. 33]
- Fail to ensure food handler in food premise protects against contamination by hair (493/17-33(1)(d)-120MOD)
- Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
- Improvement required.
- All operator(s) is/are clean, wash hands, reasonable precautions to ensure hair is suitably restrained, and wear clean garments when handling food and free from diseases. [s. 33]
- Required
0 infractions
- Required
0 infractions