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Quality Meats

19 Whitewood Ave, New Liskeard ON P0J 1P0 · Butcher Shop

16 inspections

  1. Required

    9 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
      • Food premise not maintained with tight floor surface where food handled (493/17-7(1)(c)(i)-55MIN)
      • Food premise not maintained with smooth floor surface where food handled (493/17-7(1)(c)(i)-55MIN)
      • Food premise not maintained with non-absorbent floor surface where food handled (493/17-7(1)(c)(i)-55MIN)
    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
      • Fail to ensure facility surface cleaned as necessary (493/17-22-55MIN)
    • All equipment, utensils, and multi-service articles used in any aspect of food preparation, handling, service, and/or sale must be suitable for the intended purpose and kept in good repair. [s. 8]
    • Towels, table covers, napkins, and/or cloths are clean, intact, and/or used correctly. [s.15-16]
    • All operator(s) is/are clean, wash hands, reasonable precautions to ensure hair is suitably restrained, and wear clean garments when handling food and free from diseases. [s. 33]
      • Fail to ensure food handler in food premise washes hands as necessary to prevent contamination of food (493/17-33(1)(e)-305MAJ)
      • Fail to ensure food handler in food premise washes hands as necessary to prevent contamination of food areas (493/17-33(1)(e)-305MAJ)
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
    • Hand hygiene is completed correctly in all required instances. [s. 33(e)]
  2. Required

    1 infraction

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
  3. Required

    3 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
    • Garbage & wastes (including liquids) removed as often as necessary to maintain premises in sanitary condition. [s. 12]
  4. Required

    0 infractions

  5. Required

    0 infractions

  6. Required

    4 infractions

    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
    • Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
    • Washroom(s) maintained in a clean and sanitary manner. [s. 7 (1)(c)(iii), 25]
  7. Required

    1 infraction

    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
  8. Required

    2 infractions

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
    • Washroom(s) maintained in a clean and sanitary manner. [s. 7 (1)(c)(iii), 25]
  9. Required

    2 infractions

    • Washroom(s) maintained in a clean and sanitary manner. [s. 7 (1)(c)(iii), 25]
    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
  10. Required

    2 infractions

    • Food stored/displayed/sold in food-grade containers.
    • Washrooms provided with hot/cold running water; handwash basins; paper towels, continuous cloth roller, or hot air blower, soap; garbage receptacle; and toilet paper.
  11. Required

    2 infractions

    • Food and equipment stored 15cm or more off the ground at all times.
    • Chemicals are stored in original containers, or in clearly labelled containers, and stored separately from food.
  12. Required

    4 infractions

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
    • Food and equipment stored 15cm or more off the ground at all times.
    • Chemicals are stored in original containers, or in clearly labelled containers, and stored separately from food.
    • Handwash basin(s) supplied with liquied soap, paper towels in a dispenser, and a garbage can.
  13. Required

    1 infraction

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
  14. Required

    0 infractions

  15. Required

    3 infractions

    • Food and equipment stored 15cm or more off the ground at all times.
    • Operator's hair is suitably confined and wears clean outer garments when working with food.
    • Washrooms are maintained in a clean and sanitary manner.
  16. Required

    2 infractions

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
    • Washrooms provided with hot/cold running water; handwash basins; paper towels, continuous cloth roller, or hot air blower, soap; garbage receptacle; and toilet paper.