Jacked Up Coffee Roasting Corps
132 Brock St N, Whitby ON L1N 4H4 · Food Safety Inspections
5 inspections
- Re-Inspection
0 infractions
- Routine
3 infractions
- Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
- * Fail to provide hot and cold water for hand washing in food preparation area
- Operator to ensure hand washing basins are adequately supplied
- Constant supply of hot and cold running water under pressure
- * Fail to provide premise with hot and/or cold water
- Operator to ensure hot and cold running water under pressure is provided
- Sanitary maintenance of and provision of required supplies in staff / public washroom facilities
- * Fail to equip facility with hot and cold running water
- Operator to ensure the washroom facilities are properly supplied with soap/detergent, single-service towels or hot air dryer, toilet paper and hot and cold running water
- Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
- Routine
3 infractions
- Washing hands thoroughly before and after handling food
- * Food handlers fail to wash hands as often as necessary to prevent the contamination of food or food areas
- Food handlers must wash hands after they are contaminated and before handling food
- Food handler (does not use tobacco while handling food, has clean outer garments, good personal hygiene, hair confined, free from infectious agent of a disease/skin disease, submit medical exams and tests as required)
- * Food handler fail to take reasonable precautions to ensure that food is not contaminated by hair
- Operator to ensure food handler’s hair is properly confined while handling food
- Minimum of 1 Certified Food Handler per hour of operation?
- * Fail to provide a minimum of 1 certified food handler per hour of operation
- Operator to ensure a minimum of 1 certified food handler is present during every hour of operation
- Washing hands thoroughly before and after handling food
- Routine
3 infractions
- Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
- * Fail to provide adequate supplies (single-use towels, soap in a dispenser) for the hand washing basin in the food preparation area
- Operator to ensure hand washing basins are adequately supplied
- Food protected from potential contamination and/or adulteration
- * Observed scoops/utensils not being stored in a sanitary manner to prevent contamination and/or adulteration
- Operator to ensure scoops/utensils are stored and maintained in a sanitary manner to prevent contamination and/or adulteration
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
- Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
- Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
- Routine
0 infractions