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Quickie

1006 Broad St Dunnville ON N1A 3A2 · Convenience / Variety

12 inspections

  1. Follow-up

    0 infractions

  2. Required

    3 infractions

    • Food protected from contamination or adulteration (C)
      • Store all food, including beverages, off the floor to prevent contamination
    • All hand washing stations supplied are adequately supplied (NC)
      • Provide soap in a dispenser at hand washing stations in food preparation area
      • Provide a mechanical hand dryer or single-service towels in a dispenser at hand washing stations in food preparation area
    • Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)
      • Clean and sanitize non-food contact surfaces as often as necessary to maintain them in a sanitary condition
  3. Follow-up

    0 infractions

  4. Required

    5 infractions

    • 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)
      • Maintain concentration of sanitizing solutions according to manufacturer's instructions
    • Food protected from contamination or adulteration (C)
      • Cover all food in storage
      • Store all food, including beverages, off the floor to prevent contamination
      • 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
    • Furniture, equipment and appliances in food handling and storage rooms are constructed and arranged so as to permit thorough cleaning and the maintenance of the premises in a clean and sanitary condition (NC)
      • Remove all materials not associated with the daily operation of the premises
    • Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)
      • Clean and sanitize non-food contact surfaces as often as necessary to maintain them in a sanitary condition
  5. Follow-up

    0 infractions

  6. Required

    8 infractions

    • Dedicated hand washing stations provided for food handlers (C)
      • Ensure hand washing stations are unobstructed and accessible for hand washing
    • 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
    • Toxic or poisonous substances required for the maintenance of sanitary conditions within the food premises are stored and handled as prescribed in the regulation (C)
      • Use toxic and/or poisonous substances in a manner which prevents contamination of food
    • Potentially hazardous food is maintained at 60°C (140°F) or greater (C)
      • Ensure all potentially hazardous foods are maintained at 60°C (140°F) or greater after re-heating
    • All hand washing stations supplied are adequately supplied (NC)
      • Provide soap in a dispenser at hand washing stations in food preparation area
    • Furniture, equipment and appliances in food handling and storage rooms are constructed and arranged so as to permit thorough cleaning and the maintenance of the premises in a clean and sanitary condition (NC)
      • Remove all materials not associated with the daily operation of the premises
    • Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)
      • Ensure cabinets are clean and free from dust and/or debris
    • Sanitizer test kits are available (NC)
      • Ensure a sanitizing test kit is provided for all sanitizing agents used within the food premise
  7. Follow-up

    2 infractions

    • Food protected from contamination or adulteration (C)
      • Store all food, including beverages, off the floor to prevent contamination
    • Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)
      • Clean and sanitize non-food contact surfaces as often as necessary to maintain them in a sanitary condition
  8. Follow-up

    0 infractions

  9. Follow-up

    0 infractions

  10. Required

    2 infractions

    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Do not store any potentially hazardous foods in the unit until it is able to maintain the internal temperature of potentially hazardous foods at 4°C (40°F) or less
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
    • Furniture, equipment and appliances in food handling and storage rooms are constructed and arranged so as to permit thorough cleaning and the maintenance of the premises in a clean and sanitary condition (NC)
      • Ensure equipment is constructed and arranged to permit cleaning in order to maintain premises in a clean and sanitary condition
      • Remove all materials not associated with the daily operation of the premises
  11. Follow-up

    0 infractions

  12. Required

    6 infractions

    • Single-service containers and articles are kept free from contamination (C)
      • Maintain single-service containers and articles in such a way that they are free from contamination
    • Dedicated hand washing stations provided for food handlers (C)
      • Ensure hand washing stations are unobstructed and accessible for hand washing
    • 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
    • Food protected from contamination or adulteration (C)
      • Store all food, including beverages, off the floor to prevent contamination
    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Do not store any potentially hazardous foods in the unit until it is able to maintain the internal temperature of potentially hazardous foods at 4°C (40°F) or less
      • Ensure all potentially hazardous foods have an internal temperature of 4°C (40°F) or less
    • Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)
      • Ensure cabinets are clean and free from dust and/or debris