JB Global Market
1200 London Rd, Sarnia ON N7S 1P4 · Convenience / Variety
7 inspections
- Required
4 infractions
- A separate hand washing basin that is easily accessible is provided for food handlers.
- Fail to ensure hand washing basin is clear from obstruction and easily accessible.
- Food contact surfaces properly designed, constructed, installed, maintained, and located (smooth, non-absorbent, cleanable, corrosion resistant, non-toxic and free from contamination).
- Fail to maintain counters, cutting boards, blocks, tables, or any other food contact surface in a smooth, non-absorbent, cleanable, corrosion resistant, or non-toxic manner.
- Sanitize test kit / thermometer is readily available for verifying dishwashing and sanitizing temperatures.
- Fail to provide a sanitizing test kit to verify the concentration of the chemical agent being used.
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
- Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
- A separate hand washing basin that is easily accessible is provided for food handlers.
- Required
1 infraction
- Hand washing basin is maintained and kept adequately supplied.
- Fail to provide soap from a dispenser in the food preparation area.
- Hand washing basin is maintained and kept adequately supplied.
- Follow-up
0 infractions
- Follow-up
1 infraction
- Hazardous food is hot held at a minimum temperature of 60°C (140°F) after cooking or rapid re-heating.
- Fail to hot-hold hazardous foods at 60°C (140°F) or higher after cooking or rapid re-heating.
- Hazardous food is hot held at a minimum temperature of 60°C (140°F) after cooking or rapid re-heating.
- Required
1 infraction
- Frozen food is kept frozen.
- Fail to monitor Critical Control Points to verify that the freezer is working properly.
- Frozen food is kept frozen.
- Required
2 infractions
- Thermometers are used to verify food preparation and storage temperatures.
- Fail to provide an accurate indicating thermometer in an easy-to-read location.
- Staff/Public washroom is supplied with the required supplies and is kept in sanitary condition.
- Fail to supply facility with toilet paper.
- Fail to supply washroom facility with liquid soap in a dispenser.
- Thermometers are used to verify food preparation and storage temperatures.
- Required
2 infractions
- Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).
- Fail to ensure that hazardous foods are kept out of the temperature danger zone (internal temperature of hazardous foods observed to be between 4°C (40°F) and 60°C (140°F)).
- Staff/Public washroom is supplied with the required supplies and is kept in sanitary condition.
- Fail to supply washroom facility with liquid soap in a dispenser.
- Fail to equip washroom facility with a method of hand drying that uses single-service towels or a hot air dryer.
- Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).