Maple City Bakery
361 Grand Ave W, Chatham ON N7L 1C4 · Bakery
44 inspections
- Required
1 infraction
- Multi-service articles are cleaned and sanitized after each use s. 21(1, 2)
- Ensure multi-service articles are cleaned and sanitized after each use
- Multi-service articles are cleaned and sanitized after each use s. 21(1, 2)
- Required
0 infractions
- Required
2 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Ensure floors are kept clean and in good repair
- Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Required
0 infractions
- Follow-up
0 infractions
- Required
6 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Ensure floors are kept clean and in good repair
- 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).
- All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
- Racks, shelves or pallets that are used to store food in a food premise must be designed to protect the food from contamination and must be readily cleanable S. 31
- Ensure racks shelves or pallets used to store food are designed to protect food from contamination and are readily cleanable
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- The surfaces of equipment and facilities other than utensils that come in contact with food are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 22
- Ensure the surfaces of equipment and facilities other than utensils that come in contact with food are cleaned and sanitized as often as necessary to maintain them in a sanitary condition
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Required
2 infractions
- General housekeeping is satisfactory s. 7(1)e, f
- Maintain the premises in a clean and sanitary condition
- 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 hand washing stations are kept adequately supplied with soap and paper towel dispensers
- Ensure hand washing stations are used only for employee hand washing
- General housekeeping is satisfactory s. 7(1)e, f
- Required
3 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Ensure floors are kept clean and in good repair
- 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 hand washing stations are used only for employee hand washing
- All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Required
4 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Ensure ceilings are kept clean and in good repair
- Ensure floors are kept clean and in good repair
- Ensure walls are kept clean and in good repair
- General housekeeping is satisfactory s. 7(1)e, f
- Maintain the premises in a clean and sanitary condition
- All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
- Ensure all equipment, utensils, and surfaces are free from cracks, crevices, and open seams
- The surfaces of equipment and facilities other than utensils that come in contact with food are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 22
- Ensure the surfaces of equipment and facilities other than utensils that come in contact with food are cleaned and sanitized as often as necessary to maintain them in a sanitary condition
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Required
2 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- The equipment used for refrigeration or hot-holding of potentially hazardous food is of adequate size to maintain applicable temperatures and is equipped with accurate indicating thermometers S. 30
- Ensure all refrigeration equipment is equipped with an accurate, easily readable indicating thermometer
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Required
0 infractions
- Required
3 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Ensure floors are kept clean and in good repair
- Ensure walls are kept clean and in good repair
- General housekeeping is satisfactory s. 7(1)e, f
- Maintain the premises in a clean and sanitary condition
- All food is protected from contamination and adulteration s. 26(1)
- Cover all food in storage
- Store all food off the floor
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Required
5 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Ensure floors are kept clean and in good repair
- General housekeeping is satisfactory s. 7(1)e, f
- Maintain the premises in a clean and sanitary condition
- 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 hand washing stations are used only for employee hand washing
- Premises is adequately protected against the entry and harbourage of pests s. 13
- Ensure the premises is adequately protected against the entry of pests
- All food is protected from contamination and adulteration s. 26(1)
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Required
1 infraction
- All food is protected from contamination and adulteration s. 26(1)
- Ensure all food is protected from contamination and adulteration
- All food is protected from contamination and adulteration s. 26(1)
- Required
2 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 hand washing stations are used only for employee hand washing
- All food is protected from contamination and adulteration s. 26(1)
- Ensure all food is protected from contamination and adulteration
- Cover all food in storage
- Store all food off the floor
- 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).
- Follow-up
0 infractions
- Required
2 infractions
- Premises is adequately protected against the entry and harbourage of pests s. 13
- Ensure the premises is adequately protected against the entry of pests
- All food is protected from contamination and adulteration s. 26(1)
- Premises is adequately protected against the entry and harbourage of pests s. 13
- Follow-up
0 infractions
- Required
3 infractions
- General housekeeping is satisfactory s. 7(1)e, f
- 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 hand washing stations are kept adequately supplied with soap and paper towel dispensers
- Racks, shelves or pallets that are used to store food in a food premise must be designed to protect the food from contamination and must be readily cleanable S. 31
- Ensure racks shelves or pallets used to store food are designed to protect food from contamination and are readily cleanable
- Required
2 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 hand washing stations are kept adequately supplied with soap and paper towel dispensers
- Premises is adequately protected against the entry and harbourage of pests s. 13
- Ensure the premises is adequately protected against the entry of pests
- 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).
- Follow-up
0 infractions
- Required
2 infractions
- Floors, walls, and ceilings clean and in good repair. s. 7(1)c, d, g
- Ensure floors are kept clean and in good repair.
- 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 hand washing stations are kept adequately supplied with soap and paper towel dispensers.
- Ensure hand washing stations are used only for employee hand washing.
- Floors, walls, and ceilings clean and in good repair. s. 7(1)c, d, g
- Required
2 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 hand washing stations are kept adequately supplied with soap and paper towel dispensers.
- All food is protected from contamination and adulteration. s. 26(1)
- Ensure all food is protected from contamination and adulteration.
- 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
1 infraction
- 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 hand washing stations are kept adequately supplied with soap and paper towel dispensers.
- 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
3 infractions
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Ensure all food is protected from potential contamination and adulteration
- Store food at least 15 cm off the floor to prevent contamination s.22 / 23
- Adequate protection against the entrance of insects, birds, rodents, and other pests s.11
- Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
- Mechanical ventilation operable where required s.15
- Ventilation system requires thorough cleaning
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Required
1 infraction
- Manual dishwashing: Wash, rinse, sanitize technique s.74 / 75
- Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
- Manual dishwashing: Wash, rinse, sanitize technique s.74 / 75
- Required
2 infractions
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating s.33(2)(b)
- Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Provide paper towels in a dispenser at hand basin in food preparation area
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating s.33(2)(b)
- Required
4 infractions
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Cover all food in storage
- Ensure all food is protected from potential contamination and adulteration
- Food contact surfaces properly designed, constructed, installed and maintained s.18 / 19
- Ensure equipment / utensil(s) / dishware are free of cracks or open seams
- Ensure equipment / utensil(s) / dishware are readily cleanable and in good repair
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
- Provide sufficient detergent or chemicals for washing or sanitizing
- Adequate protection against the entrance of insects, birds, rodents, and other pests s.11
- Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Required
0 infractions
- Follow-up
0 infractions
- Required
1 infraction
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
- Follow-up
0 infractions
- Required
4 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Provide paper towels in a dispenser at hand basin in food preparation area
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Ensure all surfaces are clean and maintained in good repair
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
- Ensure hot water sanitizer is at 82°C or greater for at least 10 seconds
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Required
3 infractions
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Cover all food in storage
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Ensure all surfaces are clean and maintained in good repair
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
- Wash, rinse and sanitize equipment / utensils after each use or as often as necessary
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Required
3 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
- Re-heating: to original cooking temperature within 2 hours s.33(10) / (12)
- Ensure hazardous food is reheated to the original cooking temperatures within 2 hours
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Displayed food must be enclosed in a manner to prevent contamination
- Food is held at 4°C (40°F) or less s.32 / 33
- Required
6 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Provide paper towels in a dispenser at hand basin in food preparation area
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Displayed food must be enclosed in a manner to prevent contamination
- Toxic / poisonous substances (chemicals/pesticides) to be stored separately from food s.63
- Store all toxic / poisonous substances below / separate from food
- Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
- Equip facility with toilet paper
- Equip facility with paper towels in a dispenser / hot air dryer / continuous cloth roller
- Adequate protection against the entrance of insects, birds, rodents, and other pests s.11
- Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Ensure ceilings are kept clean and in good repair
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Required
2 infractions
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
- Ensure wash water is between 60°C and 71°C
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
- Ensure a chlorine solution of at least 200 ppm is used to sanitize large utensils / equipment / counters
- Wash, rinse and sanitize equipment / utensils after each use or as often as necessary
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
- Follow-up
0 infractions
- Required
2 infractions
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
- Ensure hot water sanitizer is at 82°C or greater for at least 10 seconds
- Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
- Equip facility with paper towels in a dispenser / hot air dryer / continuous cloth roller
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77