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Oceans Fresh Food Market - Food Take Out

B1-4557 Hurontario St Mississauga ON L4Z 3M1 · Multi-unit Food Store

8 inspections

  1. Required

    2 infractions

    • Did operator provide and use accurate and easy-to-read thermometers?
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
  2. Required

    2 infractions

    • Did operator keep potentially hazardous food out of the temperature danger zone, and provide adequately sized refrigeration and/or hot-holding equipment/space for the safe storage of such food? (Significant risk)
    • Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
  3. Required

    4 infractions

    • Did operator keep potentially hazardous food out of the temperature danger zone, and provide adequately sized refrigeration and/or hot-holding equipment/space for the safe storage of such food? (Significant risk)
    • Did operator properly wash and sanitize utensils?
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
    • Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
  4. Complaint

    2 infractions

    • Did operator keep potentially hazardous food out of the temperature danger zone, and provide adequately sized refrigeration and/or hot-holding equipment/space for the safe storage of such food? (Significant risk)
    • Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
  5. Follow-up

    1 infraction

    • Did operator provide a test reagent to determine the concentration of sanitizer?
  6. Required

    4 infractions

    • Did operator keep potentially hazardous food out of the temperature danger zone, and provide adequately sized refrigeration and/or hot-holding equipment/space for the safe storage of such food? (Critical Risk)
    • Did operator properly maintain food contact surfaces?
    • Did operator provide a test reagent to determine the concentration of sanitizer?
    • Did operator properly wash and sanitize utensils?
  7. Follow-up

    1 infraction

    • Did operator properly maintain food contact surfaces?
  8. Required

    5 infractions

    • Did operator keep potentially hazardous food out of the temperature danger zone, and provide adequately sized refrigeration and/or hot-holding equipment/space for the safe storage of such food? (Critical Risk)
    • Did operator provide and use accurate and easy-to-read thermometers?
    • Did operator provide the required supplies at each handwashing station?
    • Did operator properly wash and sanitize utensils?
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?