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Nipissing Manor Nursing Care Centre

1202 Hwy 94 Corbeil ON P0H 1K0 · Inst. Food Service - LTC

8 inspections

  1. Compliance (Required)

    1 infraction

    • Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
      • * Fail to hold potentially hazardous food at 60°C (140°F) or higher after cooking / rapid re-heating
      • Operator to ensure potentially hazardous foods are held at 60°C (140°F) or higher after cooking/rapid reheating
  2. Compliance (Required)

    2 infractions

    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • * Fail to ensure sanitizing solution contains the appropriate type of chemical solution and/or concentration/strength of sanitizer
      • Operator to ensure sanitizing solution contain the appropriate type of chemical solution and/or concentration/strength for sanitizing
    • Manual dishwashing: Wash, rinse, sanitize technique
      • * Fail to ensure adequate sanitizer concentration are achieved for sanitizing
  3. Compliance (Required)

    2 infractions

    • Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
      • * Fail to maintain utensils, multi-service articles and/or food contact surfaces in a clean and sanitary manner and/or in good repair
      • Operator to ensure all food contact surfaces, utensils and/or multi-service articles are cleaned and sanitized after each use and are maintained in good repair
    • Food protected from potential contamination and/or adulteration
      • Operator to ensure all foods are stored off the floor
  4. Compliance (Required)

    1 infraction

    • Frozen food is kept in a frozen state until sold or prepared for use
      • * Fail to maintain frozen food in a frozen state
      • Operator to ensure foods are maintained in a frozen state
  5. Compliance (Required)

    2 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are readily cleanable/non-absorbent and of sound and tight construction.
    • Food protected from potential contamination and/or adulteration
      • Operator to ensure cooked and ready-to-eat foods are separated and above raw foods when handled or stored
  6. Compliance (Required)

    0 infractions

  7. Compliance (Required)

    0 infractions

  8. Compliance (Required)

    1 infraction

    • Potentially hazardous food is held at 4°C (40°F) or lower