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Mr. Sub

640 Richmond Street, Chatham ON N7M 1R4 · Restaurant

23 inspections

  1. Required

    0 infractions

  2. Required

    3 infractions

    • Manual dishwashing: Wash, rinse, sanitize technique s. 19
      • Ensure quaternary ammonium sanitizer is at least 200 ppm at 24°C or greater for at least 45 seconds
    • 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
    • All food handlers practice good personal hygiene s. 33(1)
      • Food handlers must wash hands as often as necessary to prevent the contamination of food or food areas
  3. Required

    1 infraction

    • Manual dishwashing: Wash, rinse, sanitize technique s. 19
      • Ensure quaternary ammonium sanitizer is at least 200 ppm at 24°C or greater for at least 45 seconds
  4. Required

    0 infractions

  5. Required

    0 infractions

  6. Required

    1 infraction

    • Manual dishwashing: Wash, rinse, sanitize technique s. 19
      • Ensure quaternary ammonium sanitizer is at least 200 ppm at 24°C or greater for at least 45 seconds
  7. Required

    3 infractions

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
    • Manual dishwashing: Wash, rinse, sanitize technique s. 19
      • Ensure quaternary ammonium sanitizer is at least 200 ppm at 24°C or greater for at least 45 seconds
    • Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
      • Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain 4°C (40°F) or less
  8. Required

    1 infraction

    • Manual dishwashing: Wash, rinse, sanitize technique s. 19
      • Ensure manual dishwashing includes wash, rinse, and sanitize steps
  9. Required

    1 infraction

    • All food is protected from contamination and adulteration s. 26(1)
      • Ensure all food is protected from contamination and adulteration
  10. Required

    0 infractions

  11. Required

    0 infractions

  12. Required

    0 infractions

  13. Required

    0 infractions

  14. Required

    0 infractions

  15. Required

    0 infractions

  16. Required

    3 infractions

    • Separate hand washing basin provided for food handlers s.20(1)(c)
      • Ensure hand wash basin is only used for handwashing
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
  17. Required

    3 infractions

    • Separate hand washing basin provided for food handlers s.20(1)(c)
      • Ensure hand wash basin is only used for handwashing
    • Proper storage of clean utensils (including single service utensils) s.81
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
      • Ensure a quaternary ammonium compound solution of at least 400 ppm is used to sanitize large utensils / equipment / counters
  18. Required

    5 infractions

    • Food is held at 4°C (40°F) or less s.32 / 33
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
    • Thermometers used to verify food preparation and storage temperatures; s.33(14)
      • Replace damaged inaccurate thermometer
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Maintain cupboards/shelving in a clean and sanitary manner
    • Manual dishwashing: Wash, rinse, sanitize technique s.74 / 75
      • Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  19. Required

    1 infraction

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Maintain cupboards/shelving in a clean and sanitary manner
  20. Required

    1 infraction

    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
  21. Required

    1 infraction

    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  22. Required

    0 infractions

  23. Required

    0 infractions