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La Tanière des tout-petits

130 Lisgar St Sturgeon Falls ON P2B 3H4 · Inst. Food Service - Child Care Centre

9 inspections

  1. Compliance (Required)

    5 infractions

    • Potentially hazardous food is held at 4°C (40°F) or lower
      • * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
      • Potentially hazardous foods observed at an internal temperature above 4° C (40°F)
      • Operator to conduct internal temperature checks of potentially hazardous foods
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • * Fail to provide mechanical dishwasher in good repair
      • Operator to ensure mechanical dishwasher is maintained in good repair
    • Manual dishwashing: Wash, rinse, sanitize technique
      • * Observed operator using a sanitizing agent for which a test reagent is not readily available
      • Operator to ensure the proper wash/rinse/sanitize dishwashing technique is applied
      • Operator to provide an appropriate test reagent to verify the concentration of the sanitizer
    • Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
      • * Fail to maintain utensils, multi-service articles and/or food contact surfaces in a clean and sanitary manner and/or in good repair
      • Operator to ensure all food contact surfaces, utensils and/or multi-service articles are cleaned and sanitized after each use and are maintained in good repair
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
  2. Compliance (Required)

    1 infraction

    • Minimum of 1 Certified Food Handler per hour of operation?
      • * Fail to provide a minimum of 1 certified food handler per hour of operation
  3. Compliance (Required)

    0 infractions

  4. Re-inspection

    0 infractions

  5. Compliance (Required)

    2 infractions

    • Potentially hazardous food is held at 4°C (40°F) or lower
      • * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
      • CCP monitoring should be conducted by operator
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • Operator to adjust or repair the malfunctioning cooler immediately. Do not store any potentially hazardous foods in the malfunctioning unit until it is able to maintain hazardous foods at 4° C or lower
  6. Compliance (Required)

    0 infractions

  7. Compliance (Required)

    5 infractions

    • Food handler (not use tobacco while so engaged, clean, clean outer garments, hair confined, Free of infectious disease / skin disease / submit medical exams and tests as required)
      • * Food handler fail to take reasonable precautions to ensure that food is not contaminated by hair
      • Operator to ensure food handler’s hair is properly confined while handling food
    • Separate hand washing basin provided for food handlers
      • * Fail to use basin only for hand washing of employees
      • Operator to ensure designated hand washing basin is only used for hand washing
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • Operator to adjust or repair the malfunctioning cooler immediately. Do not store any potentially hazardous foods in the malfunctioning unit until it is able to maintain hazardous foods at 4° C or lower
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
    • Thermometers used to verify food preparation and storage temperatures
      • * Fail to provide easily readable thermometer
      • Operator to provide accurate and easily readable indicating thermometers in temperature controlled rooms/equipment used for storage of potentially hazardous foods
    • Potentially hazardous food is held at 4°C (40°F) or lower
      • CCP monitoring should be conducted by operator
      • Potentially hazardous foods observed at an internal temperature above 4° C (40°F)
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
  8. Compliance (Required)

    1 infraction

    • Potentially hazardous food is held at 4°C (40°F) or lower
      • CCP monitoring should be conducted by operator
  9. Compliance (Required)

    1 infraction

    • Thermometers used to verify food preparation and storage temperatures
      • * Fail to provide thermometer in temperature controlled room / equipment used to store potentially hazardous foods
      • Operator to provide accurate and easily readable indicating thermometers in temperature controlled rooms/equipment used for storage of potentially hazardous foods