Keewatin Place
1007 Hwy. 17 W, Keewatin ON P0X 1C0 · Food Premises Disclosure
4 inspections
- Follow-up
0 infractions
- Required
6 infractions
- Thorough cooking to minimum internal food temperature
- Cook whole poultry at 82°C (180°F) for 15 seconds
- Adequate number of handwashing stations conveniently located and kept adequately supplied
- Provide paper towels in a dispenser in close proximity to the handwashing station in the food preparation area
- Separate raw foods from ready-to-eat foods during storage and handling
- Food protected from potential contamination and adulteration
- Manual dishwashing: Wash, rinse, sanitize technique
- Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
- Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
- Floors, walls, and ceilings clean and in good repair
- Thorough cooking to minimum internal food temperature
- Required
1 infraction
- Manual dishwashing: Wash, rinse, sanitize technique
- Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
- Ensure clean wash / rinse water is provided
- Ensure wash / rinse water is at 43°C or greater
- Ensure hot water sanitizer is at 77°C (171°F) or greater for at least 45 seconds
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
- Provide sufficient detergent or chemicals for washing or sanitizing
- Ensure a sanitizing test kit is provided and used to verify the concentration of the chemical sanitizing agent
- Manual dishwashing: Wash, rinse, sanitize technique
- Required
0 infractions