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JB McMaster Foods (Do-Nut Caterers)

376 John St N, Aylmer ON N5H 2B7 · Food Production

1 inspection

  1. Required

    9 infractions

    • Food premises operation general
      • ensure premises is free from conditions that may: be a health hazard, adversely affect the sanitary operation of the premises, or adversely affect the wholesomeness of the food
    • Food premises maintenance
      • ensure that the floor or floor coverings are tight, smooth and non-absorbent in rooms where food is handled or stored, utensils are cleaned, or in washrooms
      • ensure that walls and ceilings of rooms and passageways are readily cleanable and maintained in a sanitary condition
      • ensure every room is kept free from materials and equipment not regularly used in the room
      • ensure that furniture, equipment and appliances are so constructed and arranged as to permit thorough cleaning
      • levels of illumination required under Ontario Regulation 332/12 (Building Code) are present during all hours of operation
      • ensure that garbage and wastes, including liquid wastes, are collected and removed as often as is necessary to maintain the premises in a sanitary condition
    • Equipment, utensils and multi-service articles maintenance
      • ensure that all equipment, utensils and multi-service articles are of sound, tight construction, kept in good repair, capable of being cleaned and sanitized, and suitable for its intended purpose
      • ensure equipment and utensils that come into direct contact with food are corrosion resistant and non-toxic, and free from cracks, crevices and open seams
    • Food premises has pest control program and no live animals
    • Food premises free of conditions that attract pests
    • Sanitizing food contact surfaces and equipment
      • ensure that the surfaces of equipment and facilities that come in contact with food are cleaned and sanitized as often as is necessary to maintain such surfaces in a sanitary condition
    • Sanitary facilities maintenance
      • ensure sanitary facilities are kept sanitary, properly equipped and in good repair at all times
      • ensure sanitary facilities are equipped with: constant supply of hot and cold running water, supply of toilet paper, durable easy-to-clean receptacle for used towels and other waste, a supply of soap or detergent, and a method of hand drying that uses single-service towels or a hot air dryer
    • Food protected from contamination and adulteration
      • ensure all food is protected from contamination and adulteration
    • Storage of food
      • ensure that racks, shelves, or pallets used to store foods are designed to protect the food from contamination and are easily cleanable
      • cover all food in storage
      • store foods off the floor
      • store foods in containers that can be readily cleaned and sanitized
      • ensure refrigeration or hot-holding equipment used to store potentially hazardous foods contain indicating easy-to-read thermometers