LJ'S KITCHEN
5019 HIGHWAY 7, PORTERS LAKE · Food Establishment
3 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- Brown water observed in the potable water tank; at least three garden hoses observed linked together and hooked up to an unapproved water source. Discard water in the potable water tank and clean and sanitize the tank and water distribution lines. Fill potable water tank with water from an approved source.
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- Inspection
8 infractions
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- Brown water observed in the potable water tank; at least three garden hoses observed linked together and hooked up to an unapproved water source. Discard water in the potable water tank and clean and sanitize the tank and water distribution lines. Fill potable water tank with water from an approved source.
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- Soiled dishes observed stored in the basin of the hand wash sink. Hand wash sinks must be accessible at all times and be used only for hand washing. Soiled dishes removed from the basin of the hand wash sink.
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- Paper towel dispenser at the hand wash sink observed empty; no paper towel available to fit in the dispenser. Obtain appropriate paper towel for dispenser.
- 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
- No food handler onsite with a valid food hygiene training program. At least one food handler who has successfully completed a food hygiene program must be onsite during operating hours.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Faucet at the three-compartment sink not functioning properly to distribute water for dish washing and sanitizing. Repair faucet at the three-compartment sink so that is can distribute water for dish washing and sanitizing.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- No approved food grade surface sanitizer available. Obtain an approved food grade surfaces sanitizer.
- 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(b) insects, rodents and other pests are controlled;
- Fly paper trap observed hanging above the three-compartment sink and into the sanitize compartment. Fly paper traps must be stored away from food or food contact surfaces. Fly paper trap discarded at time of inspection.
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- Post food establishment permit in a conspicuous location in the food establishment.
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;