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Marshall Gowland Manor

749 Devine St, Sarnia ON N7T 1X3 · LTC Facility (Licensed)

8 inspections

  1. Follow-up

    0 infractions

  2. Required

    3 infractions

    • Thermometers are used to verify food preparation and storage temperatures.
      • Fail to provide a probe thermometer to monitor internal temperatures of hazardous foods.
      • Fail to provide a thermometer in cold-holding unit used to store hazardous foods.
    • 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 contact surfaces properly designed, constructed, installed, maintained, and located (smooth, non-absorbent, cleanable, corrosion resistant, non-toxic and free from contamination).
      • Fail to ensure equipment / utensil(s) / dishware are readily cleanable and in good repair.
  3. Required

    0 infractions

  4. Required

    0 infractions

  5. Required

    0 infractions

  6. Required

    0 infractions

  7. Required

    1 infraction

    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
      • Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
  8. Required

    4 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.
    • 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.
    • 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.
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
      • Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.