Kelsey's
804 Richmond Street, Chatham ON N7M 5J5 · Restaurant
37 inspections
- Complaint
0 infractions
- Required
1 infraction
- General housekeeping is satisfactory s. 7(1)e, f
- Maintain the premises in a clean and sanitary condition
- General housekeeping is satisfactory s. 7(1)e, f
- Required
0 infractions
- Required
1 infraction
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Required
2 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Required
0 infractions
- Required
1 infraction
- Potentially hazardous foods being held hot are held at or above 60°C (140°F) after cooking/rapid reheating s. 27(1) b
- Ensure potentially hazardous foods are being held hot at or above 60°C (140°F) or above after cooking/rapid reheating
- Potentially hazardous foods being held hot are held at or above 60°C (140°F) after cooking/rapid reheating s. 27(1) b
- Required
1 infraction
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Ensure iodine concentration is at least 25 ppm at 24°C or greater for at least 45 seconds
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Required
1 infraction
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Ensure iodine concentration is at least 25 ppm at 24°C or greater for at least 45 seconds
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Required
0 infractions
- Required
1 infraction
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
- Provide adequate refrigeration space for storage of potentially hazardous foods
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Required
0 infractions
- Required
1 infraction
- Food is held at 4°C (40°F) or less. s. 27(1) a
- Ensure all potentially hazardous foods are stored at 4°C (40°F) or less.
- Food is held at 4°C (40°F) or less. s. 27(1) a
- Required
2 infractions
- Manual dishwashing: Wash, rinse, sanitize technique. s. 19
- Ensure manual dishwashing includes wash, rinse, and sanitize steps.
- Food is held at 4°C (40°F) or less. s. 27(1) a
- Ensure all potentially hazardous foods are stored at 4°C (40°F) or less.
- Manual dishwashing: Wash, rinse, sanitize technique. s. 19
- Required
0 infractions
- Required
2 infractions
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Follow-up
5 infractions
- Food is held at 4°C (40°F) or less s.32 / 33
- Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Thermometers used to verify food preparation and storage temperatures; s.33(14)
- Washing hands thoroughly before and after handling food s.65(1)(e)
- Separate hand washing basin provided for food handlers s.20(1)(c)
- Ensure hand wash basin is only used for handwashing
- Sanitize test kit / thermometer readily available for verifying dishwashing and sanitizing temperatures s.75(2)
- Provide an accurate thermometer for the dishwashing and sanitizing temperatures
- Food is held at 4°C (40°F) or less s.32 / 33
- Required
7 infractions
- Food is held at 4°C (40°F) or less s.32 / 33
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Thermometers used to verify food preparation and storage temperatures; s.33(14)
- Provide an easily readable, accurate indicating thermometer to check storage
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Ensure all food is protected from potential contamination and adulteration
- Dipper well with running water s.59(f)
- Ensure scoop / dipper / well is kept in a manner preventing bacterial growth
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
- Ensure wash water is between 60°C and 71°C
- Sanitize test kit / thermometer readily available for verifying dishwashing and sanitizing temperatures s.75(2)
- Provide an accurate thermometer for the dishwashing and sanitizing temperatures
- The premises is operated and maintained free from every condition that may be a health hazard s.11(a)
- Food seized and discarded
- Food is held at 4°C (40°F) or less s.32 / 33
- Required
3 infractions
- Food is held at 4°C (40°F) or less s.32 / 33
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Ensure all food is protected from potential contamination and adulteration
- Dipper well with running water s.59(f)
- Food is held at 4°C (40°F) or less s.32 / 33
- Required
2 infractions
- Dipper well with running water s.59(f)
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
- Ensure wash water is between 60°C and 71°C
- Required
3 infractions
- Food is held at 4°C (40°F) or less s.32 / 33
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Sanitize test kit / thermometer readily available for verifying dishwashing and sanitizing temperatures s.75(2)
- Provide an accurate thermometer for the dishwashing and sanitizing temperatures
- Food is held at 4°C (40°F) or less s.32 / 33
- Required
4 infractions
- Food is held at 4°C (40°F) or less s.32 / 33
- Food is frozen at -18°C (0°F) or less s.35
- Ensure all hazardous foods are stored at -18° C (0°F) or less
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Ensure ceilings are kept clean and in good repair
- Required
4 infractions
- Food is held at 4°C (40°F) or less s.32 / 33
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Cover all food in storage
- Store foods in containers that can be readily cleaned and sanitized
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
- Ensure wash water is between 60°C and 71°C
- Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
- Food is held at 4°C (40°F) or less s.32 / 33
- Required
1 infraction
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
- Wash, rinse and sanitize equipment / utensils after each use or as often as necessary
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
- Follow-up
1 infraction
- Food is held at 4°C (40°F) or less s.32 / 33
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
- Food is held at 4°C (40°F) or less s.32 / 33
- Required
4 infractions
- Food is held at 4°C (40°F) or less s.32 / 33
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
- Thermometers used to verify food preparation and storage temperatures; s.33(14)
- Calibrate inaccurate thermometer
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Cover all food in storage
- Manual dishwashing: Wash, rinse, sanitize technique s.74 / 75
- Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
- Food is held at 4°C (40°F) or less s.32 / 33
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions