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Mr. Sub

380 Baseline Rd W, Bowmanville ON L1C 3K3 · Food Safety Inspections

4 inspections

  1. Routine

    2 infractions

    • Thermometers used to verify food preparation and storage temperatures
      • * Fail to use accurate thermometer to check storage temperature of potentially hazardous food
      • Operator to provide accurate and easily readable indicating thermometers in temperature controlled rooms/equipment used for storage of potentially hazardous foods
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
  2. Routine

    0 infractions

  3. Routine

    2 infractions

    • Minimum of 1 Certified Food Handler per hour of operation?
      • * Fail to provide a minimum of 1 certified food handler per hour of operation
      • Operator to ensure a minimum of 1 certified food handler is present during every hour of operation
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
  4. Routine

    3 infractions

    • Potentially hazardous food is held at 4°C (40°F) or lower
      • * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
      • Potentially hazardous foods observed at an internal temperature above 4° C (40°F)
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
    • Separate hand washing basin provided for food handlers
      • * Fail to use basin only for hand washing of employees
      • Operator to ensure designated hand washing basin is only used for hand washing
    • Minimum of 1 Certified Food Handler per hour of operation?
      • * Fail to provide a minimum of 1 certified food handler per hour of operation
      • Operator to ensure a minimum of 1 certified food handler is present during every hour of operation