Lunch Box/Chris' Sausage
575 Grand Avenue W, Chatham ON · Mobile Food Premises
13 inspections
- Required
4 infractions
- Potable water and waste water supply tanks are equipped with easily readable gauges for determining water/waste water levels in the tanks s. 4(1)d
- Ensure the potable water tank is equipped with an easily readable gauge for determining the water level in the tank
- Ensure the waste water tank is equipped with an easily readable gauge for determining the water level in the tank
- Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Observed certified Food Handler employee working at time of inspection s. 32
- Maintain copies of valid food handler certificates from certified staff on site at all times
- Certificate or certification card must be dated within 5 years to be valid
- Potable water and waste water supply tanks are equipped with easily readable gauges for determining water/waste water levels in the tanks s. 4(1)d
- Required
0 infractions
- Required
2 infractions
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
- Observed certified Food Handler employee working at time of inspection s. 32
- Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Required
2 infractions
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
- Observed certified Food Handler employee working at time of inspection s. 32
- Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Required
1 infraction
- Observed certified Food Handler employee working at time of inspection s. 32
- Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
- Observed certified Food Handler employee working at time of inspection s. 32
- Required
1 infraction
- Observed certified Food Handler employee working at time of inspection s. 32
- Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
- Observed certified Food Handler employee working at time of inspection s. 32
- Follow-up
0 infractions
- Required
4 infractions
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers. s. 7(3)c, 7(4).
- Ensure access to handwash station is unimpeded.
- Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition. s. 16, 21, 22.
- Ensure food contact surfaces and equipment are cleaned and sanitized as often as necessary to maintain them in a sanitary condition.
- Food is held at 4°C (40°F) or less. s. 27(1) a
- Ensure all potentially hazardous foods are stored at 4°C (40°F) or less.
- Certified Food Handler (employee or supervisor) present at time of inspection. s. 32
- Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation.
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers. s. 7(3)c, 7(4).
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Thermometers used to verify food preparation and storage temperatures; s.33(14)
- Provide an easily readable, accurate indicating thermometer to check storage
- Thermometers used to verify food preparation and storage temperatures; s.33(14)
- Required
4 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Provide hot and cold running water in a basin for hand washing in food preparation area
- Food is held at 4°C (40°F) or less s.32 / 33
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Constant supply of potable hot and cold running water under pressure s.20(1)(a) / (b)
- Provide source of potable water under pressure
- Service doors/windows screened and tightly closed to prevent the entrance of dust and fumes s.5(2)(c)
- Close all doors/windows tightly when vehicle is in motion
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Required
2 infractions
- Food is held at 4°C (40°F) or less s.32 / 33
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Service doors/windows screened and tightly closed to prevent the entrance of dust and fumes s.5(2)(c)
- Close all doors/windows tightly when vehicle is in motion
- Food is held at 4°C (40°F) or less s.32 / 33