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Peacock Point Variety Store

20 Lakeside Rd Selkirk ON N0A 1P0 · Food Take Out

3 inspections

  1. Required

    5 infractions

    • Food premises is protected against the entry and harbouring of pests (C)
      • Provide tightly sealed entrances and/or screened entrances to prevent the entry of insects, birds, rodents, and other pests
    • 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 multi-service articles after each use
    • Food protected from contamination or adulteration (C)
      • Store raw foods separate and below cooked and/or ready-to-eat foods
    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
    • Pest control records are available on site (NC)
      • Have records available for review by a medical officer of health or a public health inspector upon request
  2. Follow-up

    2 infractions

    • Pest control records are available on site (NC)
      • Ensure all pest control measures taken are recorded
    • For food service premises, there is at least one food handler or supervisor on the premises who has completed food handler training (NC)
      • Ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating
  3. Required

    4 infractions

    • Food protected from contamination or adulteration (C)
      • Provide protective coverings for light fixtures
      • Store raw foods separate and below cooked and/or ready-to-eat foods
    • Pest control records are available on site (NC)
      • Ensure all pest control measures taken are recorded
    • Sanitizer test kits are available (NC)
      • Ensure a sanitizing test kit is provided for all sanitizing agents used within the food premise
    • For food service premises, there is at least one food handler or supervisor on the premises who has completed food handler training (NC)
      • Ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating