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Lake-Vu Restaurant & Gas Station

740 Lakeview Dr, Kenora ON P9N 3P7 · Food Premises Disclosure

7 inspections

  1. Follow-up

    3 infractions

    • Food is held at 4°C (40°F) or less
    • Thermometers used to verify storage, food preparation, and hot holding temperatures
    • Food protected from potential contamination and adulteration
  2. Required

    5 infractions

    • Food is held at 4°C (40°F) or less
      • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
      • Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
    • Proper cooling methods/practices used
      • Food is cooled from 60°C (140°F) to 20°C (68°F) within 2 hours
      • Food is cooled from 20°C (68°F) to 4°C (40°F) within 4 hours
      • Proper containers must be used for cooling purposes
    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
      • Provide an easily readable, accurate thermometer for hot holding
    • Re-heating: to minimum internal cooking temperature within 2 hours
      • Re-heat whole poultry to 74°C (165°F)
      • Re-heat ground poultry, poultry products, poultry pieces to 74°C (165°F)
      • Re-heat food mixtures containing poultry, eggs, meat, fish or other hazardous food to 74°C (165°F)
      • Re-heat pork, pork products, and ground meat other than ground poultry to 71°C (160°F)
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • Wash, rinse and sanitize equipment / utensils after each use or as often as necessary
      • Quaternary ammonium sanitizer concentration must be at least 200 parts per million
  3. Required

    2 infractions

    • Food is held at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
  4. Required

    2 infractions

    • Adequate number of handwashing stations conveniently located and kept adequately supplied
    • Food protected from potential contamination and adulteration
  5. 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 soap in a dispenser in close proximity to the handwashing station in the food preparation area
  6. Required

    1 infraction

    • Handwashing stations used for the sole purpose of handwashing
      • Ensure hand wash basin is only used for handwashing of employees
  7. Required

    2 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 protected from potential contamination and adulteration
      • Ensure food is not stored directly on the floor