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Miller's Meats

178 Hill, Street Corunna N0N 1G0 · Mobile Preparation Premises (incl. Chips)

7 inspections

  1. Follow-up

    0 infractions

  2. Required

    6 infractions

    • Hazardous food is hot held at a minimum temperature of 60°C (140°F) after cooking or rapid re-heating.
      • Fail to hot-hold hazardous foods at 60°C (140°F) or higher after cooking or rapid re-heating.
    • 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.
      • Fail to store food off the floor to prevent contamination.
    • Toxic / poisonous substances (chemicals/pesticides) are labelled and stored separately from food products.
      • Fail to store toxic / poisonous substance in a container with an identifying label.
    • 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.
    • There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.
      • Fail to provide tightly sealed entrances and / or screened entrances to prevent insect / pest entry.
    • General housekeeping is satisfactory.
      • Fail to maintain the premise in a clean and sanitary condition.
  3. Follow-up

    0 infractions

  4. Complaint

    1 infraction

    • 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.
      • Fail to store food off the floor to prevent contamination.
  5. Required

    5 infractions

    • Thermometers are used to verify food preparation and storage temperatures.
      • Fail to provide a thermometer in cold-holding unit used to store hazardous foods.
    • Food premise is supplied with a source of potable water adequate for the functioning of the food premise.
      • Fail to supply the food premise with a source of potable water adequate for the functioning of the food premise.
    • There is a constant supply of potable hot and cold running water under pressure.
      • Fail to supply potable hot and cold running water under pressure in the food preparation area.
      • Fail to provide potable hot and cold running water under pressure in the utensil washing area.
      • Fail to provide hot and cold running water under pressure for hand washing.
    • There is at least one food handler or supervisor in the food premise, who has completed food handler training, during every hour in which the food premise is operating.
      • Fail to ensure a Certified Food Handler was present during the inspection.
    • The premise is maintained free from every condition that may be a health hazard, adversely affect the sanitary operation of the premise or adversely affect the wholesomeness of the food.
      • Fail to operate food premise in a manner preventing health hazard.
  6. Required

    1 infraction

    • 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.
  7. Required

    3 infractions

    • Hazardous food is hot held at a minimum temperature of 60°C (140°F) after cooking or rapid re-heating.
      • Fail to hot-hold hazardous foods at 60°C (140°F) or higher after cooking or rapid re-heating.
    • 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 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.
      • Fail to store food off the floor to prevent contamination.