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MONTESSORI ACADEMY LEARNING CENTRE OF CAMBRIDGE

#82 BEVERLY ST, CAMBRIDGE ON N1R 3Z7 · Facility

5 inspections

  1. Compliance Inspection

    1 infraction

    • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
      • Use toxic/poisonous substances in a manner to prevent contamination of food and/or causing a health hazard
  2. Compliance Inspection

    4 infractions

    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
      • Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
      • Preheat the hot holding unit to at least 60°C (140°F) before placing hot foods inside of the hot holding unit
    • Refrigeration and hot-holding equipment maintained
      • Provide easily readable thermometer in refrigeration or hot-holding equipment
    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
      • Maintain and arrange equipment to permit a clean and sanitary condition
      • Remove all materials not associated with the daily operation of the premises (s.7)
  3. Re-inspection

    4 infractions

    • Either mechanical or manual dishwashing is provided
    • Food is held at 4°C (40°F) or less
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
  4. Compliance Inspection

    11 infractions

    • Either mechanical or manual dishwashing is provided
      • Provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required
    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
    • Food processed in a safe manner
      • Process food in a manner to ensure it is safe to eat
    • Food is held at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
      • Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
      • Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
      • Preheat the hot holding unit to at least 60°C (140°F) before placing hot foods inside of the hot holding unit
    • Testing reagent used to determine concentration of sanitizer
    • Separate hand washing basin provided for food handlers
      • Ensure hand washing basin is unobstructed and accessible for hand washing
    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide paper towels in a dispenser at hand basin in food preparation area
      • Maintain hand washing stations with adequate supplies
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Ensure equipment, utensils and or multi-service articles are of sound and tight construction
      • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
    • Cloths and towels maintained in clean, good repair and not used for other purposes
      • Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
  5. Compliance Inspection

    4 infractions

    • Washrooms have adequate supplies and are maintained in a clean and sanitary condition
      • Provide single service paper towels in a dispenser
    • Personal items provided and maintained to prevent the spread of infection
      • Maintain personal hygiene items in a sanitary condition
      • Provide separate, individual and labelled storage for personal hygiene items
    • Facility is maintained in a clean and sanitary condition
      • Clean and maintain play rooms
    • Change tables are maintained in a clean and sanitary condition
      • Ensure change table is constructed with a smooth, washable surface
      • Provide a supply of paper towels in a dispenser at the hand wash sink
      • Provide liquid soap in a dispenser at the hand wash sink