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Le Hoa Oriental Restaurant

216 Scott St, Fort Frances ON P9A 1G7 · Food Premises Disclosure

10 inspections

  1. Required

    3 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 all food is protected from potential contamination and adulteration
      • Cover all food in storage
      • Store foods in containers that can be readily cleaned and sanitized
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
  2. Required

    3 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 all food is protected from potential contamination and adulteration
      • Cover all food in storage
      • Store foods in containers that can be readily cleaned and sanitized
      • Ensure food items are handled in a manner to prevent cross contamination by unclean equipment, utensils, food storage and preparation practices.
    • Proper use and storage of clean utensils (including single service utensils)
      • Store utensils in manner preventing contamination
  3. 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
      • Cover all food in storage
  4. Required

    1 infraction

    • 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
  5. Required

    3 infractions

    • Handwashing stations used for the sole purpose of handwashing
      • Ensure hand wash basin is only used for handwashing of employees
    • 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 contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • Chlorine sanitizer concentration must be at least 100 parts per million
  6. Required

    4 infractions

    • Handwashing stations used for the sole purpose of handwashing
      • Ensure hand wash basin is only used for handwashing of employees
    • 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
      • Cover all food in storage
    • Proper use and storage of clean utensils (including single service utensils)
      • Store utensils in manner preventing contamination
  7. Required

    3 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
      • Cover all food in storage
    • Proper use and storage of clean utensils (including single service utensils)
      • Store utensils in manner preventing contamination
  8. Required

    3 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Equipment used for refrigeration of potentially hazardous foods must contain an accurate indicating thermometer that may be easily read
    • 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
      • Cover all food in storage
      • Ensure food is not stored directly on the floor
  9. Required

    4 infractions

    • Handwashing stations used for the sole purpose of handwashing
      • Ensure hand wash basin is only used for handwashing of employees
    • Food Handler Training
      • Food premise does not have at least one food handler or supervisor that has completed food handler training on site
    • Food protected from potential contamination and adulteration
      • Ensure all food is protected from potential contamination and adulteration
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C (75°F)
  10. Required

    5 infractions

    • 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
    • Handwashing stations used for the sole purpose of handwashing
      • Ensure hand wash basin is only used for handwashing of employees
    • 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
      • Cover all food in storage
    • Required COVID-19 signage is posted at all entrances
      • Fail to provide mandatory masking signage upon entry of the facility. Operator to ensure mandatory masking signage is provided upon entry of the facility.