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Rainbow Kitchen

00 39 Armstrong St, New Liskeard ON P0J 1P0 · Restaurant

20 inspections

  1. Required

    1 infraction

    • 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)]
  2. Required

    0 infractions

  3. Required

    0 infractions

  4. Required

    1 infraction

    • All Refrigeration units that hold potentially hazardous foods are maintained at 4C (40F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
  5. Required

    0 infractions

  6. Required

    1 infraction

    • No food is handled or kept in the temperature range of 4C-60C (40F-140F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2)] [s.32(1)(b)]
  7. Required

    2 infractions

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
    • All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
  8. Required

    0 infractions

  9. Required

    3 infractions

    • Cold-holding units and freezer units are of sufficient capacity and properly maintained to meet the needs of the premises.
    • Temperature of hazardous foods in walk-in cooler(s), refrigerator(s), prep table(s), or other cold-holding units is 4C(40F) or less.
    • Hazardous foods held hot is maintained at 60C(140F) or higher at all times.
  10. Required

    1 infraction

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

    5 infractions

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
    • Food stored/displayed/sold in food-grade containers.
    • Chemical disinfectant or sanitizing agent(s) used correctly as per manufacturer's instructions not less than the minimum required concentration(s).
    • Garbage receptacles and holding bin(s) provided in sufficient quantity, are of sound construction, and emptied on a regular basis so as not to cause a health hazard.
    • Handwash basin(s) are not obstructed and are provided in a convenient location in each food preparation area.
  12. Required

    5 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.
    • Temperature of hazardous foods in walk-in freezer(s), freezer(s), or other freezing units (-18C)(0F) or less.
    • Garbage receptacles and holding bin(s) provided in sufficient quantity, are of sound construction, and emptied on a regular basis so as not to cause a health hazard.
    • Handwash basin(s) are not obstructed and are provided in a convenient location in each food preparation area.
  13. Required

    1 infraction

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
  14. 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.
    • Food contact surfaces/equipment maintained in smooth, non-absorbent manner is washed, rinsed, and sanitized after every use.
    • Handwash basin(s) supplied with liquied soap, paper towels in a dispenser, and a garbage can.
  15. Required

    4 infractions

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
    • Food contact surfaces/equipment maintained in smooth, non-absorbent manner is washed, rinsed, and sanitized after every use.
    • Operator washes hands at minimum required frequency using proper timing and technique.
    • No unused equipment present/stored in premises.
  16. Required

    5 infractions

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
    • Food contact surfaces/equipment maintained in smooth, non-absorbent manner is washed, rinsed, and sanitized after every use.
    • Operator's hair is suitably confined and wears clean outer garments when working with food.
    • Garbage receptacles and holding bin(s) provided in sufficient quantity, are of sound construction, and emptied on a regular basis so as not to cause a health hazard.
    • No unused equipment present/stored in premises.
  17. Required

    5 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.
    • Cold-holding units and freezer units are of sufficient capacity and properly maintained to meet the needs of the premises.
    • Temperature of hazardous foods in walk-in cooler(s), refrigerator(s), prep table(s), or other cold-holding units is 4C(40F) or less.
    • No unused equipment present/stored in premises.
  18. Required

    5 infractions

    • Food and equipment stored 15cm or more off the ground at all times.
    • Adequate number of utensils which are used and stored to prevent contamination.
    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent, and cleanable surfaces
    • Food contact surfaces properly designed, constructed, installed and maintained
    • No unused equipment present/stored in premises.
  19. Required

    1 infraction

    • Adequate number of utensils which are used and stored to prevent contamination.
  20. Required

    5 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.
    • Temperature of hazardous foods in walk-in cooler(s), refrigerator(s), prep table(s), or other cold-holding units is 4C(40F) or less.
    • Food contact surfaces/equipment maintained in smooth, non-absorbent manner is washed, rinsed, and sanitized after every use.
    • Adequate number of utensils which are used and stored to prevent contamination.