Ma & Pa's Diner
3 1173 Michener Rd, Sarnia ON N7S 4B1 · Restaurant
8 inspections
- Follow-up
0 infractions
- Follow-up
2 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)).
- Exclusion of live animals on the premise.
- Fail to ensure all rooms kept free from birds / animals.
- 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 protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
- Fail to cover or enclose all food in a manner to prevent contamination.
- Exclusion of live animals on the premise.
- Fail to ensure all rooms kept free from birds / animals.
- Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
- Required
5 infractions
- Thermometers are used to verify food preparation and storage temperatures.
- Fail to use an accurate indicating thermometer to check storage and internal temperatures of hazardous foods.
- Food contact surfaces properly designed, constructed, installed, maintained, and located (smooth, non-absorbent, cleanable, corrosion resistant, non-toxic and free from contamination).
- Fail to store food dispensing scoop, or other approved food dispensing utensil, in a manner preventing contamination of the scoop, utensil, or food product being dispensed.
- Sanitize test kit / thermometer is readily available for verifying dishwashing and sanitizing temperatures.
- Fail to provide a sanitizing test kit to verify the concentration of the chemical agent being used.
- Floors are clean and in good repair.
- General housekeeping is satisfactory.
- Fail to remove all materials that are not associated with the daily operation of the food premise.
- Thermometers are used to verify food preparation and storage temperatures.
- Required
4 infractions
- Thermometers are used to verify food preparation and storage temperatures.
- Fail to provide a thermometer in cold-holding unit used to store hazardous foods.
- A separate hand washing basin that is easily accessible is provided for food handlers.
- Fail to ensure hand washing basin is clear from obstruction and easily accessible.
- 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 shows valid proof of certification upon request.
- Sanitize test kit / thermometer is readily available for verifying dishwashing and sanitizing temperatures.
- Fail to provide a sanitizing test kit to verify the concentration of the chemical agent being used.
- Thermometers are used to verify food preparation and storage temperatures.
- Required
0 infractions
- Follow-up
0 infractions
- Required
1 infraction
- Food is held at 4°C (40°F) or less.
- Fail to maintain hazardous foods at 4°C (40°F) or colder.
- Food is held at 4°C (40°F) or less.