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John-Joseph Place

854 2nd Ave West, Owen Sound ON N4K4M5 · Institutional Food Service

13 inspections

  1. Routine

    6 infractions

    • Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
    • Manual dishwashing method for cleaning and sanitizing utensils is appropriate
    • Food is protected from contamination and adulteration
    • Ice for food or drink is from potable water and maintained in a sanitary manner
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
      • Stored potentially hazardous foods at internal temperature between 4°C and 60°C
    • Proper equipment is used for refrigeration or hot holding of potentially hazardous foods and contains indicating thermometer
  2. Routine

    0 infractions

  3. Routine

    1 infraction

    • Proper equipment is used for refrigeration or hot holding of potentially hazardous foods and contains indicating thermometer
  4. Routine

    1 infraction

    • Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
  5. Follow-up

    1 infraction

    • Racks, shelves, or pallets used to store food are designed to protect food from contamination and are readily cleanable
  6. Routine

    5 infractions

    • Manual dishwashing method for cleaning and sanitizing utensils is appropriate
      • Sanitized utensils in quaternary ammonium compound solution of less than 200 p.p.m.
    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
    • Ice for food or drink is from potable water and maintained in a sanitary manner
    • Proper equipment is used for refrigeration or hot holding of potentially hazardous foods and contains indicating thermometer
      • Failed to provide thermometer in refrigeration equipment
    • Racks, shelves, or pallets used to store food are designed to protect food from contamination and are readily cleanable
  7. Follow-up

    0 infractions

  8. Routine

    3 infractions

    • Ice for food or drink is from potable water and maintained in a sanitary manner
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
      • Stored potentially hazardous foods at internal temperature between 4°C and 60°C
    • Proper equipment is used for refrigeration or hot holding of potentially hazardous foods and contains indicating thermometer
      • Failed to provide thermometer in refrigeration equipment
  9. Routine

    0 infractions

  10. Follow-up

    0 infractions

  11. Follow-up

    2 infractions

    • Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
    • Racks, shelves, or pallets used to store food are designed to protect food from contamination and are readily cleanable
  12. Routine

    7 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with clean floors in food-handling room
    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained with clean walls in food-handling room
    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
    • Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
      • Used food equipment not of readily cleanable material
    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration
    • Ice for food or drink is from potable water and maintained in a sanitary manner
  13. Routine

    3 infractions

    • Every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed is maintained in a sanitary condition to prevent contamination of food
    • Multi-service articles are cleaned and sanitized after each use
      • Failed to clean utensils as often as necessary
    • Racks, shelves, or pallets used to store food are designed to protect food from contamination and are readily cleanable
      • Failed to ensure storage shelves designed to protect against contamination
      • Used shelves not of readily cleanable design