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MacPherson's Restaurant

8512 Lakeshore Rd, Thedford ON N0M 2N0 · Restaurant

7 inspections

  1. Follow-up

    1 infraction

    • Hazardous food is hot held at a minimum temperature of 60°C (140°F) after cooking or rapid re-heating.
      • Fail to hot-hold hazardous foods at 60°C (140°F) or higher after cooking or rapid re-heating.
  2. Required

    3 infractions

    • Food is held at 4°C (40°F) or less.
      • Fail to maintain hazardous foods at 4°C (40°F) or colder.
    • Hazardous food is hot held at a minimum temperature of 60°C (140°F) after cooking or rapid re-heating.
      • Fail to hot-hold hazardous foods at 60°C (140°F) or higher after cooking or rapid re-heating.
    • A separate hand washing basin that is easily accessible is provided for food handlers.
      • Fail to ensure hand washing basin is operable.
  3. Required

    2 infractions

    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
      • Fail to wash, rinse and sanitize equipment / utensils after each use or as often as necessary.
    • Floors are clean and in good repair.
      • Fail to ensure premises is cleaned / swept to prevent food contamination.
  4. Required

    4 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 thaw hazardous foods at 4°C (40°F) or less in a refrigeration unit, under cold running potable water or in the microwave.
    • Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
      • Fail to store food off the floor to prevent contamination.
    • 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.
    • Ceilings are clean and in good repair
      • Fail to ensure the ceiling of the food-handling room is kept clean and in good repair.
  5. Required

    4 infractions

    • Raw food products are separated from ready-to-eat food products during storage and handling.
      • Fail to handle / store raw hazardous foods separately or below ready-to-eat foods to prevent contamination.
    • Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
      • Fail to store food off the floor to prevent contamination.
    • Hand washing basin is maintained and kept adequately supplied.
      • Fail to provide disposable paper towels from a dispenser in the food preparation area.
    • Ceilings are clean and in good repair
      • Fail to ensure the ceiling of the food-handling room is kept clean and in good repair.
  6. Required

    3 infractions

    • Raw food products are separated from ready-to-eat food products during storage and handling.
      • Fail to handle / store raw hazardous foods separately or below ready-to-eat foods to prevent contamination.
    • Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
      • Fail to store food off the floor to prevent contamination.
    • Ceilings are clean and in good repair
      • Fail to ensure the ceiling of the food-handling room is kept clean and in good repair.
  7. Required

    3 infractions

    • Thorough cooking of food products to minimum internal temperatures for at least 15 seconds.
      • Fail to ensure whole poultry is cooked to an internal temperature of 82°C (180°F) for 15 seconds.
    • Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
      • Fail to store food off the floor to prevent contamination.
    • 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.