Maglicious
3 440 Algonquin Blvd E, Timmins ON P4N 1B7 · Food Take Out
16 inspections
- Complaint
0 infractions
- Complaint
2 infractions
- Garbage & wastes (including liquids) removed as often as necessary to maintain premises in sanitary condition. [s. 12]
- Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
- Reinspection
0 infractions
- Required
2 infractions
- Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
- Fail to provide thermometer in refrigeration equipment (493/17-30(b)-55MIN)
- Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
- Improvement required.
- Food premise maintained in manner permitting health hazard (493/17-7(1)(a)(i)-465CRX)
- Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
- Required
0 infractions
- Required
4 infractions
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Improvement required.
- Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
- No food is handled or kept in the temperature range of 4°C-60°C (40°F-140°F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2), 32(1)(b)]
- Improvement required.
- Chemical(s) required for sanitary maintenance of premises/equipment approved for use and are stored suitably and safely away from food. [s.23]
- Fail to keep toxic substance in container bearing identifying label (493/17-23(b)-465CRX)
- Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
- Improvement required.
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Required
0 infractions
- Reinspection
0 infractions
- Required
3 infractions
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Improvement required.
- Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
- All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
- Improvement recommended.
- Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
- Improvement required.
- Sanitize utensils in chlorine solution of less than 100 p.p.m. of available chlorine (493/17-19(b)-120MOD)
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Reinspection
1 infraction
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- Required
3 infractions
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- Improvement required.
- Food premise not maintained with clean floors in food-handling room (493/17-7(1)(g)-55MIN)
- Food premise not maintained with clean walls in food-handling room (493/17-7(1)(g)-55MIN)
- 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]
- Improvement required.
- Fail to protect against entry of pests (493/17-13(1)-120MOD)
- 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)]
- Improvement required.
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- Reinspection
0 infractions
- Required
2 infractions
- Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
- Fail to ensure equipment surface cleaned as necessary (493/17-22-120MOD)
- Fail to ensure equipment surface sanitized as necessary (493/17-22-55MIN)
- Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
- Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
- Required
1 infraction
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- Complaint
4 infractions
- 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)]
- Fail to provide handwashing stations with adequate supplies (493/17-7(3)(c)-120MOD)
- All frozen foods are kept/served frozen. [s. 28]
- Fail to maintain frozen food in frozen state until prepared for use (493/17-28-465CRX)
- Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
- Fail to ensure equipment surface cleaned as necessary (493/17-22-120MOD)
- Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
- Improvement required.
- 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)]
- Required
0 infractions