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Oaks Retirement Village - Food

80 McNaughton Avenue, Wallaceburg ON N8A 1R9 · LTC Retirement Home - Food

40 inspections

  1. Required

    0 infractions

  2. Required

    1 infraction

    • Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
      • Thaw all potentially hazardous foods maintaining a temperature of 4°C (40°F) or less
  3. Follow-up

    0 infractions

  4. Required

    2 infractions

    • All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
      • Ensure all equipment, utensils, and surfaces are kept in good repair
    • Potentially hazardous foods being held hot are held at or above 60°C (140°F) after cooking/rapid reheating s. 27(1) b
      • Ensure potentially hazardous foods are being held hot at or above 60°C (140°F) or above after cooking/rapid reheating
  5. Required

    1 infraction

    • All food is protected from contamination and adulteration s. 26(1)
      • Store all food off the floor
  6. Required

    0 infractions

  7. Required

    1 infraction

    • Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
  8. Follow-up

    0 infractions

  9. Required

    1 infraction

    • Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
      • Ensure hand washing stations are kept adequately supplied with hot and cold running water
  10. Required

    2 infractions

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
      • Ensure ceilings are kept clean and in good repair
    • Lighting is adequate for food preparation and cleaning s. 10
      • Provide adequate lighting for food preparation and cleaning
  11. Follow-up

    0 infractions

  12. Required

    1 infraction

    • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
      • Ensure the mechanical dishwasher is equipped with an easily readable thermometer that shows wash and rinse temperatures
  13. Required

    0 infractions

  14. Required

    0 infractions

  15. Required

    1 infraction

    • Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
      • Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers
  16. Required

    0 infractions

  17. Required

    0 infractions

  18. Required

    0 infractions

  19. Required

    0 infractions

  20. Required

    0 infractions

  21. Required

    0 infractions

  22. Required

    1 infraction

    • 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
  23. Required

    0 infractions

  24. Required

    1 infraction

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

    0 infractions

  26. Required

    2 infractions

    • Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers. s. 7(3)c, 7(4).
      • Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers.
    • All food is protected from contamination and adulteration. s. 26(1)
      • Ensure all food is protected from contamination and adulteration.
  27. Required

    1 infraction

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Ensure all food is protected from potential contamination and adulteration
  28. Required

    1 infraction

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
      • Ensure hot water sanitizer is at 82°C or greater for at least 10 seconds
  29. Required

    0 infractions

  30. Required

    0 infractions

  31. Required

    0 infractions

  32. Required

    0 infractions

  33. Required

    2 infractions

    • Separate raw foods from ready-to-eat foods during storage and handling s.26
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Ensure all food is protected from potential contamination and adulteration
  34. Required

    1 infraction

    • Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
      • Provide paper towels in a dispenser at hand basin in food preparation area
  35. Follow-up

    0 infractions

  36. Required

    1 infraction

    • Mechanical ventilation operable where required s.15
      • Ventilation system requires thorough cleaning
  37. Required

    0 infractions

  38. Follow-up

    0 infractions

  39. Pre-Operational

    0 infractions

  40. Pre-Operational

    1 infraction

    • Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
      • Provide soap in a dispenser at hand basin in the food preparation area