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187 Main St W North Bay ON P1B 2T6 · Convenience / Variety

8 inspections

  1. Compliance (Required)

    1 infraction

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in 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.
  2. Compliance (Required)

    0 infractions

  3. Re-inspection

    0 infractions

  4. Re-inspection

    2 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are of sound and tight construction
      • Operator to ensure that all equipment/non-food contact surfaces are readily cleanable/non-absorbent and of sound and tight construction.
    • Exclusion of live animals on the premises, subject to exemptions
  5. Compliance (Required)

    5 infractions

    • Manual dishwashing: Wash, rinse, sanitize technique
      • Operator to provide an appropriate test reagent to verify the concentration of the sanitizer
    • Exclusion of live animals on the premises, subject to exemptions
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are of sound and tight construction
      • Operator to ensure that all equipment/non-food contact surfaces are readily cleanable/non-absorbent and of sound and tight construction.
    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities
      • * Fail to keep washroom in good repair, clean and sanitary condition
      • Operator to ensure the washroom facilities are maintained clean and in good repair
    • Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
      • * Fail to provide adequate supplies (single-use towels, soap in a dispenser) for the hand washing basin in the food preparation area
      • Operator to ensure hand washing basins are adequately supplied
  6. Compliance (Required)

    1 infraction

    • Exclusion of live animals on the premises, subject to exemptions
  7. Complaint & Re-inspection

    4 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are of sound and tight construction
      • Operator to ensure that all equipment/non-food contact surfaces are readily cleanable/non-absorbent and of sound and tight construction.
    • Exclusion of live animals on the premises, subject to exemptions
      • Operator to ensure live dogs are not permitted in an indoor eating area where food, other than low-risk and/or prepackaged foods, are prepared or served
      • Operator to ensure premise is kept free from live birds / animals
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Hot water sanitizer must be at 82°C or greater for at least 10 seconds
      • Operator to provide an easily readable thermometer to verify the dishwashing and sanitizing temperatures
    • Thermometers used to verify food preparation and storage temperatures
      • * Fail to provide easily readable thermometer
      • Operator to provide accurate and easily readable indicating thermometers in temperature controlled rooms/equipment used for storage of potentially hazardous foods
  8. Compliance (Required)

    5 infractions

    • Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
      • * Fail to provide hot and cold water for hand washing in food preparation area
    • Constant supply of hot and cold running water under pressure
      • * Fail to provide premise with hot and/or cold water under pressure
      • Operator to ensure hot and cold running water under pressure is provided
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Hot water sanitizer must be at 82°C or greater for at least 10 seconds
      • Wash water must be between 60°C and 71°C
      • Operator to provide an easily readable thermometer to verify the dishwashing and sanitizing temperatures
    • Thermometers used to verify food preparation and storage temperatures
      • * Fail to provide easily readable thermometer
      • Operator to provide accurate and easily readable indicating thermometers in temperature controlled rooms/equipment used for storage of potentially hazardous foods
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are of sound and tight construction
      • Operator to ensure that all equipment/non-food contact surfaces are readily cleanable/non-absorbent and of sound and tight construction.