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Northern College Cafeteria

640 Latchford St, Temiskaming Shores ON P0J 1K0 · Cafeteria

12 inspections

  1. Required

    1 infraction

    • All equipment, utensils, and multi-service articles used in any aspect of food preparation, handling, service, and/or sale must be suitable for the intended purpose and kept in good repair. [s. 8]
  2. Required

    3 infractions

    • Furniture, equipment, and/or appliances are all situated in a manner so as not to restrict thorough cleaning or prevent room from being maintained in a sanitary manner. [s. 9]
    • All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
    • Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
  3. Required

    2 infractions

    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
    • Chemical(s) required for sanitary maintenance of premises/equipment approved for use and are stored suitably and safely away from food. [s.23]
  4. Required

    2 infractions

    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
    • All required records & other documentation were available at the time of inspection. [s. 29(2), 13 (2)]
  5. Required

    0 infractions

  6. Required

    0 infractions

  7. Required

    1 infraction

    • All Refrigeration units that hold potentially hazardous foods are maintained at 4C (40F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
  8. Required

    1 infraction

    • Handwash basin(s) are not obstructed and are provided in a convenient location in each food preparation area.
  9. Required

    0 infractions

  10. Required

    1 infraction

    • Handwash basin(s) are not obstructed and are provided in a convenient location in each food preparation area.
  11. Required

    1 infraction

    • Temperature of hazardous foods in walk-in cooler(s), refrigerator(s), prep table(s), or other cold-holding units is 4C(40F) or less.
  12. Required

    0 infractions