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KURRY

155 Main St S, Kenora ON P9N 1T8 · Food Premises Disclosure

6 inspections

  1. Required

    2 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Maintain the premises in a clean and sanitary condition
  2. Required

    2 infractions

    • Food protected from potential contamination and adulteration
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • Quaternary ammonium sanitizer concentration must be at least 200 parts per million
  3. Required

    4 infractions

    • Food handler hygiene
      • Operator / employee must take reasonable precautions to ensure that food is not contaminated by hair
    • 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
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
  4. Required

    0 infractions

  5. Required

    1 infraction

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
  6. Required

    2 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 paper towels in a dispenser in close proximity to the handwashing station in the food preparation area