Lee's Snack House
129 Campbell St, Sarnia ON N7T 2G6 · Restaurant
5 inspections
- Follow-up
1 infraction
- There is at least one food handler or supervisor in the food premise, who has completed food handler training, during every hour in which the food premise is operating.
- Fail to ensure a Certified Food Handler was present during the inspection.
- There is at least one food handler or supervisor in the food premise, who has completed food handler training, during every hour in which the food premise is operating.
- Required
3 infractions
- Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).
- Fail to ensure that hazardous foods are kept out of the temperature danger zone (internal temperature of hazardous foods observed to be between 4°C (40°F) and 60°C (140°F)).
- Toxic / poisonous substances (chemicals/pesticides) are labelled and stored separately from food products.
- Fail to store toxic / poisonous substance in a container with an identifying label.
- Food handlers wash hands thoroughly before and after handling food.
- Fail to ensure employee washes hands as often as necessary to prevent contamination of food or food areas.
- Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).
- Required
2 infractions
- Food is held at 4°C (40°F) or less.
- Fail to maintain hazardous foods at 4°C (40°F) or colder due to malfunctioning refrigeration unit.
- Manual dishwashing: Wash, rinse, sanitize technique in a 2 or 3 compartment sink as required
- Fail to ensure chlorine sanitizer concentration is at least 100 parts per million at 24°C or greater for at least 45 seconds.
- Fail to use an acceptable method for the wash, rinse, sanitize technique.
- Food is held at 4°C (40°F) or less.
- Required
0 infractions
- Required
3 infractions
- Food contact surfaces properly designed, constructed, installed, maintained, and located (smooth, non-absorbent, cleanable, corrosion resistant, non-toxic and free from contamination).
- Fail to provide multi-service food containers that can be readily cleaned and sanitized.
- Mechanical dishwashing: Wash / rinse water clean, correct water temperature and timing cycles, sanitizer at correct concentration (not a NSF/ANSI Standard 3 Dishwasher).
- Fail to ensure hot water sanitizer is maintained at 82°C or greater for at least 10 seconds.
- Walls are clean and in good repair.
- Fail to ensure that the food premises is maintained in a manner that permits proper cleaning / sanitary maintenance of walls.
- Food contact surfaces properly designed, constructed, installed, maintained, and located (smooth, non-absorbent, cleanable, corrosion resistant, non-toxic and free from contamination).