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KJ's Chubby Chicken & Country Style

229 Rorke Avenue, Haileybury P0J 1K0 · Restaurant

3 inspections

  1. Required

    5 infractions

    • Constant supply of hot and cold potable water. [s. 7(3)]
    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
      • Fail to provide thermometer in hot-holding equipment (493/17-30(b)-55MIN)
    • All Hot holding units/food items are maintained at 60°C (140°F) or hotter at all times. [s. 27(1), 30]
      • Hot-holding potentially hazardous foods at internal temperature below 60°C (493/17-30(a)-465CRX)
    • Hand hygiene is completed correctly in all required instances. [s. 33(e)]
  2. Reinspection

    4 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
      • Food premise not maintained with clean ceiling in food-handling room (493/17-7(1)(g)-55MIN)
      • Food premise not maintained with ceiling in good repair in food-handling room (493/17-7(1)(g)-55MIN)
    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
    • Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
  3. Required

    11 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
      • Food premise not maintained with clean ceiling in food-handling room (493/17-7(1)(g)-55MIN)
      • Food premise not maintained with ceiling in good repair in food-handling room (493/17-7(1)(g)-55MIN)
    • Sufficient storage space provided for all aspects of food preparation, storage, maintenance, and service; racks & shelves are cleanable. [s. 7, 30, 31]
    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
      • Improvement required.
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
    • Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
      • Fail to provide thermometer in hot-holding equipment (493/17-30(b)-55MIN)
    • All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
      • Fail to provide adequate refrigerated space for food storage (493/17-7(3)(d)-120MOD)
      • Operate food premise – refrigeration equipment for potentially hazardous food not of sufficient size (493/17-30(a)-465CRX)
      • Refrigerate potentially hazardous foods at internal temperature above 4°C (493/17-30(a)-465CRX)
    • All Hot holding units/food items are maintained at 60°C (140°F) or hotter at all times. [s. 27(1), 30]
    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
    • Hand hygiene is completed correctly in all required instances. [s. 33(e)]
    • Notice of intent to operate food premises with all required information provided. [s.5]