Jack's Chicken and Fish - Mobile Preparation Premises
1177 Great Northern Road Sault Ste. Marie ON P6A 5K7 · Mobile Preparation Premises
5 inspections
- Follow-up
2 infractions
- Floors, walls, and ceilings clean and in good repair [Sec. 7]
- Floors, walls, and ceilings must be tight, smooth, and non-absorbent [Sec. 7(1)(c)]
- Floors must be kept clean and in good repair [Sec. 7(1)(g)]
- Liquid wastes stored, handled and disposed of regularly and in a sanitary manner [Sec. 12]
- Collect and dispose of liquid waste in a sanitary manner [Sec. 12]
- Floors, walls, and ceilings clean and in good repair [Sec. 7]
- Follow-up
4 infractions
- Food protected from potential contamination and adulteration [Sec. 26(1)]
- All food must be protected from potential contamination and adulteration [Sec. 26(1)]
- Mechanical ventilation operable and kept clean [Sec. 11]
- Ventilation hood and/or filters require cleaning
- Service doors/windows to the preparation area are screened and are tightly closed to prevent the entrance of dust and pests [Sec. 13(1)]
- Food premise must be kept free from insects, rodents and other pests [Sec. 7(1)(a)(i)]
- General housekeeping is sufficient to maintain the premise in a clean and sanitary condition [Sec. 7(1)]
- The premises must be maintained in a clean and sanitary condition [Sec. 7(1)(a)(i)]
- Daily housekeeping practices must be improved
- Food protected from potential contamination and adulteration [Sec. 26(1)]
- Required
2 infractions
- Service doors/windows to the preparation area are screened and are tightly closed to prevent the entrance of dust and pests [Sec. 13(1)]
- Food premise must be kept free from insects, rodents and other pests [Sec. 7(1)(a)(i)]
- General housekeeping is sufficient to maintain the premise in a clean and sanitary condition [Sec. 7(1)]
- The premises must be maintained in a clean and sanitary condition [Sec. 7(1)(a)(i)]
- Daily housekeeping practices must be improved
- Service doors/windows to the preparation area are screened and are tightly closed to prevent the entrance of dust and pests [Sec. 13(1)]
- Required
3 infractions
- Service doors/windows to the preparation area are screened and are tightly closed to prevent the entrance of dust and pests [Sec. 13(1)]
- Food premise must be kept free from insects, rodents and other pests [Sec. 7(1)(a)(i)]
- 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
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating [Sec. 27(1)(b)]
- Service doors/windows to the preparation area are screened and are tightly closed to prevent the entrance of dust and pests [Sec. 13(1)]
- Required
2 infractions
- Frozen hazardous food is maintained in a frozen state until sold or prepared for sale [Sec. 28]
- Adjust or repair the freezer immediately
- Ensure all frozen hazardous foods are stored in a frozen state until sold or prepared for sale. Best practice for freezer storage is -18°C (0°F) [Sec. 28]
- Service doors/windows to the preparation area are screened and are tightly closed to prevent the entrance of dust and pests [Sec. 13(1)]
- Food premise must be kept free from insects, rodents and other pests [Sec. 7(1)(a)(i)]
- Frozen hazardous food is maintained in a frozen state until sold or prepared for sale [Sec. 28]