Mercato Fresh
725 Grand Ave. W, Chatham ON N7L 1C5 · Supermarket
18 inspections
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- 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 kept in good repair
- Ensure all equipment, utensils, and surfaces are free from cracks, crevices, and open seams
- All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
- Required
1 infraction
- Potentially hazardous food is not held at temperatures between 4°C(40°F) and 60°C(140°F) for the purpose of preparation, processing, and manufacturing for longer than 2 hours s. 27(2) a
- Ensure that potentially hazardous food is not held at temperatures between 4°C(40°F) and 60°C(140°F) for the purpose of preparation, processing, and manufacturing for longer than 2 hours
- Potentially hazardous food is not held at temperatures between 4°C(40°F) and 60°C(140°F) for the purpose of preparation, processing, and manufacturing for longer than 2 hours s. 27(2) a
- 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 used only for employee hand washing
- 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
0 infractions
- Follow-up
1 infraction
- 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
- All food is protected from contamination and adulteration s. 26(1)
- Required
1 infraction
- 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
- All food is protected from contamination and adulteration s. 26(1)
- Required
1 infraction
- All food is protected from contamination and adulteration s. 26(1)
- Cover all food in storage
- All food is protected from contamination and adulteration s. 26(1)
- Required
0 infractions
- Follow-up
0 infractions
- Required
3 infractions
- 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
- Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
- All food is protected from contamination and adulteration s. 26(1)
- Cover all food in storage
- 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
- 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).
- Potentially hazardous foods being held hot are held at or above 60°C (140°F) after cooking/rapid reheating s. 27(1) b
- Ensure potentially hazardous foods are being held hot at or above 60°C (140°F) or above after cooking/rapid reheating
- Follow-up
1 infraction
- 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
- 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
- Required
7 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
- Garbage and waste (solid or liquid) are collected and removed to ensure sanitary condition of the premises S. 12
- Remove and store garbage as necessary to maintain sanitary conditions
- 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
- Manual dishwashing: Wash, rinse, sanitize technique s. 19
- Provide sufficient detergent or chemicals for washing or sanitizing
- Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
- Ensure food contact surfaces and equipment are cleaned and sanitized as often as necessary to maintain them in a sanitary condition
- Potentially hazardous food is not held at temperatures between 4°C(40°F) and 60°C(140°F) for the purpose of preparation, processing, and manufacturing for longer than 2 hours s. 27(2) a
- Ensure that potentially hazardous food is not held at temperatures between 4°C(40°F) and 60°C(140°F) for the purpose of preparation, processing, and manufacturing for longer than 2 hours
- General housekeeping is satisfactory s. 7(1)e, f