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Maple Grove Place

657B Lock St Dunnville ON N1A 1V9 · Home for the Aged

10 inspections

  1. Follow-up

    0 infractions

  2. Required

    1 infraction

    • Mechanical equipment is provided with accurate thermometer (NC)
      • Provide an easy-to-read thermometer that accurately shows wash and rinse water temperatures
  3. Follow-up

    0 infractions

  4. Required

    2 infractions

    • Cloths and towels are maintained in clean, good repair and used for dedicated purposes only (C)
      • Ensure wiping cloths are kept in a sanitizing solution when not in use
    • Furniture, equipment and appliances in food handling and storage rooms are constructed and arranged so as to permit thorough cleaning and the maintenance of the premises in a clean and sanitary condition (NC)
      • Ensure equipment is constructed and arranged to permit cleaning in order to maintain premises in a clean and sanitary condition
  5. Follow-up

    0 infractions

  6. Required

    2 infractions

    • Mechanical dishwashing requirements are met, if applicable (C)
      • Provide sufficient detergent or chemicals for washing or rinsing
    • Sanitizer test kits are available (NC)
      • Ensure sanitizing test kits are readily available where the sanitization takes place
  7. Required

    0 infractions

  8. Required

    1 infraction

    • Food protected from contamination or adulteration (C)
      • Ensure utensils and multi-service articles are stored in a manner preventing contamination
  9. Required

    6 infractions

    • Dedicated hand washing stations provided for food handlers (C)
      • Ensure hand washing stations are only used for the purpose of hand washing of employees
    • Cloths and towels are maintained in clean, good repair and used for dedicated purposes only (C)
      • Ensure wiping cloths are kept in a sanitizing solution when not in use
    • Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
      • Ensure sanitizing solution is available for use at all times while the premises is in operation
      • Maintain concentration of sanitizing solutions according to manufacturer's instructions
    • Food protected from contamination or adulteration (C)
      • Ensure utensils and multi-service articles are stored in a manner preventing contamination
    • Pest control records are available on site (NC)
      • Ensure all pest control measures taken are recorded
      • Ensure all pest control records are retained on-site for at least one year
      • Have records available for review by a medical officer of health or a public health inspector upon request
    • Sanitizer test kits are available (NC)
      • Ensure sanitizing test kits are readily available where the sanitization takes place
  10. Required

    6 infractions

    • Either manual or mechanical dishwashing provided (C)
      • Provide a commercial grade mechanical dishwasher
    • Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
      • Ensure sanitizing solution is available for use at all times while the premises is in operation
    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
    • Notice of intention to commence operation provided (NC)
      • Provide notice of an intention to begin operation of a food premise to the medical officer of health
    • All hand washing stations supplied are adequately supplied (NC)
      • Provide a mechanical hand dryer or single-service towels in a dispenser at hand washing stations in food preparation area
    • Sanitizer test kits are available (NC)
      • Ensure a sanitizing test kit is provided for all sanitizing agents used within the food premise