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La Cocina Dyck

223 516 John St N, Aylmer ON · Food Production

6 inspections

  1. Required

    2 infractions

    • Food premises maintenance
      • ensure that the floor or floor coverings are tight, smooth and non-absorbent in rooms where food is handled or stored, utensils are cleaned, or in washrooms
      • ensure that walls and ceilings of rooms and passageways are readily cleanable and maintained in a sanitary condition
      • ensure every room is kept free from materials and equipment not regularly used in the room
      • ensure that furniture, equipment and appliances are so constructed and arranged as to permit thorough cleaning
    • Food protected from contamination and adulteration
      • separate raw and ready-to-eat foods during storage and handling
  2. Required

    0 infractions

  3. Required

    1 infraction

    • Food premises has pest control program and no live animals
  4. Follow-up

    1 infraction

    • Equipment, utensils and multi-service articles maintenance
  5. Required

    7 infractions

    • Food premises operation
      • provide refrigerated space adequate for the safe storage of potentially hazardous food
    • Food premises maintenance
      • ensure that walls and ceilings of rooms and passageways are readily cleanable and maintained in a sanitary condition
      • ensure every room is kept free from materials and equipment not regularly used in the room
      • ensure that furniture, equipment and appliances are so constructed and arranged as to permit thorough cleaning
    • Food premises has pest control program and no live animals
    • Food premises free of conditions that attract pests
      • ensure premises free from conditions that could lead to the harbouring or breeding of pests.
    • All food is processed in a manner that makes the food safe to eat
      • ensure food is processed in a manner that makes the food safe to eat
    • Temperature control for storage of potentially hazardous foods
      • ensure potentially hazardous foods are stored at 4°C and lower
      • ensure that during the preparation, processing and manufacturing of potentially hazardous foods, they are not at a temperature between 4°C and 60°C for greater than two hours
      • ensure refrigeration or hot-holding equipment used to store potentially hazardous foods are of sufficient size and maintains appropriate temperatures.
    • Food handler training
      • ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating
  6. Required

    10 infractions

    • Food premises operation
      • provide refrigerated space adequate for the safe storage of potentially hazardous food
    • Food premises maintenance
      • ensure that the floor or floor coverings are tight, smooth and non-absorbent in rooms where food is handled or stored, utensils are cleaned, or in washrooms
      • ensure that walls and ceilings of rooms and passageways are readily cleanable and maintained in a sanitary condition
      • ensure every room is kept free from materials and equipment not regularly used in the room
      • ensure that furniture, equipment and appliances are so constructed and arranged as to permit thorough cleaning
      • ensure that garbage and wastes, including liquid wastes, are collected and removed as often as is necessary to maintain the premises in a sanitary condition
    • Food protected from contamination and adulteration
    • Temperature control for storage of potentially hazardous foods
    • Storage of food
      • cover all food in storage
      • store foods off the floor
      • ensure refrigeration or hot-holding equipment used to store potentially hazardous foods contain indicating easy-to-read thermometers
    • Food from approved sources
      • ensure that all food is from an approved source
    • Food handler training
      • ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating
    • Approved meat and meat products
      • ensure that meat has been obtained from an animal inspected and approved for use as food in accordance with provincial and federal legislation
      • ensure that meat has been stamped and labelled or otherwise identified in accordance with provincial or federal legislation
      • ensure uninspected meat is not offered for sale
    • Identification of manufactured meat products
      • ensure every manufactured meat product is identified as to the meat processing plant by origin by a tag, stamp, or label affixed to the product
    • Eggs
      • ensure all eggs are transported and stored at a cold-holding temperature of 4°C and lower