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Loon Lodge

00 Isl 184 Lake Temagam, Temagami ON P0H 2H0 · Restaurant

10 inspections

  1. Required

    4 infractions

    • Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]
    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • All equipment, utensils, and multi-service articles used in any aspect of food preparation, handling, service, and/or sale must be suitable for the intended purpose and kept in good repair. [s. 8]
    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
  2. Required

    7 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
    • Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
  3. Required

    2 infractions

    • All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
  4. Required

    0 infractions

  5. Required

    4 infractions

    • Meat/products obtained from a licensed abattoir, butcher, or other approved source; and bearing a provincial stamp where required.
    • Chemical disinfectant or sanitizing agent(s) used correctly as per manufacturer's instructions not less than the minimum required concentration(s).
    • Door(s) & window(s) screened or otherwise sealed to prevent entry.
    • Washrooms provided with hot/cold running water; handwash basins; paper towels, continuous cloth roller, or hot air blower, soap; garbage receptacle; and toilet paper.
  6. Required

    0 infractions

  7. Required

    3 infractions

    • Chemical disinfectant or sanitizing agent(s) used correctly as per manufacturer's instructions not less than the minimum required concentration(s).
    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent, and cleanable surfaces
    • Washrooms provided with hot/cold running water; handwash basins; paper towels, continuous cloth roller, or hot air blower, soap; garbage receptacle; and toilet paper.
  8. Required

    1 infraction

    • At least one public washroom for each gender provided of sound construction.
  9. Required

    1 infraction

    • At least one public washroom for each gender provided of sound construction.
  10. Required

    1 infraction

    • At least one public washroom for each gender provided of sound construction.