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Kenora Fellowship Centre

208 Water St., Kenora ON P9N 1S4 · Food Premises Disclosure

5 inspections

  1. Required

    3 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Adequate number of handwashing stations conveniently located and kept adequately supplied
      • Provide a handwashing station in a convenient location in the food preparation area
    • Exclusion of live animals on the premises, subject to exemptions
      • Ensure food premises is kept free from live birds/animals
  2. Required

    1 infraction

    • Food contact surfaces properly designed, constructed, installed and maintained
      • Ensure all surfaces are readily cleanable and non-absorbent
  3. Required

    3 infractions

    • Food Handler Training
      • Ensure that at least one food handler or supervisor on the premise has completed food handler training during every hour in which the premise is operating
      • Food premise does not have at least one food handler or supervisor that has completed food handler training on site
    • Separate raw foods from ready-to-eat foods during storage and handling
      • Handle raw foods separate from ready-to-eat foods, on separate preparation surfaces, and with separate utensils to prevent contamination
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Food protected from potential contamination and adulteration
      • Ensure food is not stored directly on the floor
  4. Required

    5 infractions

    • Handwashing stations used for the sole purpose of handwashing
      • Ensure hand wash basin is only used for handwashing of employees
    • Food Handler Training
    • Separate raw foods from ready-to-eat foods during storage and handling
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Food protected from potential contamination and adulteration
    • Sanitary maintenance and provision of required supplies in staff / public washroom facilities
      • Equip facility with liquid soap in a dispenser
      • Equip facility with single-service towels or a hot air dryer
  5. Required

    4 infractions

    • Adequate number of handwashing stations conveniently located and kept adequately supplied
      • Provide a handwashing station in a convenient location in the food preparation area
    • Food protected from potential contamination and adulteration
    • Only Grade A or B hen eggs and non-hen eggs permitted
      • Only Grade A or B hen eggs permitted
    • Either manual or mechanical dishwashing provided
      • Provide a commercial grade mechanical dishwasher
      • Provide a three-compartment sink of sufficient size