Skip to content
Loading map…

Norview Lodge

P.O. Box 6-44 Rob Blake Way Simcoe ON N3Y 4L8 · Long Term Care Facility

8 inspections

  1. Required

    1 infraction

    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure floors are kept clean and in good repair
  2. Follow-up

    1 infraction

    • Food protected from contamination or adulteration (C)
      • Protect food from contamination and adulteration
  3. Required

    5 infractions

    • Dedicated hand washing stations provided for food handlers (C)
      • Ensure hand washing stations are only used for the purpose of hand washing of employees
    • Food premises is protected against the entry and harbouring of pests (C)
      • Ensure premises is kept free from insects, rodents and other pests
    • Food protected from contamination or adulteration (C)
      • Protect food from contamination and adulteration
    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Do not store any potentially hazardous foods in the unit until it is able to maintain the internal temperature of potentially hazardous foods at 4°C (40°F) or less
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure walls are kept clean and in good repair
  4. Follow-up

    0 infractions

  5. Required

    1 infraction

    • Equipment, utensils, multi-service articles and all surfaces are properly constructed and maintained in good condition (NC)
      • Ensure that all storage racks, shelves and pallets are in good repair
  6. Required

    3 infractions

    • Cloths and towels are maintained in clean, good repair and used for dedicated purposes only (C)
      • Keep cloths and towels clean, in good repair, and restricted to a single task
      • Ensure wiping cloths are kept in a sanitizing solution when not in use
    • Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
      • Clean and sanitize utensils that are not multi-service articles as often as necessary to maintain them in a clean and sanitary condition
      • Ensure sanitizing solution is available for use at all times while the premises is in operation
    • Equipment, utensils, multi-service articles and all surfaces are properly constructed and maintained in good condition (NC)
      • Ensure that all storage racks, shelves and pallets are in good repair
  7. Required

    0 infractions

  8. Required

    2 infractions

    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure ceilings are kept clean and in good repair
    • All hand washing stations supplied are adequately supplied (NC)
      • Provide soap in a dispenser at hand washing stations in food preparation area