Ray's Mini Mart
944 Dufferin Avenue, Wallaceburg ON N8A 2V6 · Food Take Out
30 inspections
- Follow-up
0 infractions
- Follow-up
1 infraction
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Follow-up
1 infraction
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Required
4 infractions
- General housekeeping is satisfactory s. 7(1)e, f
- Manual dishwashing: Wash, rinse, sanitize technique s. 19
- Ensure manual dishwashing includes wash, rinse, and sanitize steps
- Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
- Provide sufficient detergent or chemicals for washing or sanitizing
- Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
- All food is protected from contamination and adulteration s. 26(1)
- Ensure all food is protected from contamination and adulteration
- Required
3 infractions
- General housekeeping is satisfactory s. 7(1)e, f
- Remove all materials not associated with the daily operation of food premises
- Sanitary facilities are kept sanitary, properly equipped, and in good repair s. 25
- Equip facilities with a method of hand drying that uses single-service towels in a dispenser or a hot air dryer
- All food handlers practice good personal hygiene s. 33(1)
- Food handlers must refrain from any conduct that could result in the contamination of food or food areas
- General housekeeping is satisfactory s. 7(1)e, f
- Required
2 infractions
- All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
- Ensure all equipment, utensils, and surfaces are kept in good repair
- Manual dishwashing: Wash, rinse, sanitize technique s. 19
- Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
- All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
- Required
2 infractions
- Manual dishwashing: Wash, rinse, sanitize technique s. 19
- Ensure manual dishwashing includes wash, rinse, and sanitize steps
- Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
- Provide sufficient detergent or chemicals for washing or sanitizing
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
- Manual dishwashing: Wash, rinse, sanitize technique s. 19
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Observed certified Food Handler employee working at time of inspection s. 32
- Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
- Observed certified Food Handler employee working at time of inspection s. 32
- Required
3 infractions
- Floors, walls, and ceilings clean and in good repair. s. 7(1)c, d, g
- Ensure floors are kept clean and in good repair.
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers. s. 7(3)c, 7(4).
- Ensure hand washing stations are used only for employee hand washing.
- Certified Food Handler (employee or supervisor) present at time of inspection. s. 32
- Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation.
- Floors, walls, and ceilings clean and in good repair. s. 7(1)c, d, g
- Required
2 infractions
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers. s. 7(3)c, 7(4).
- Ensure hand washing stations are used only for employee hand washing.
- Certified Food Handler (employee or supervisor) present at time of inspection. s. 32
- Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation.
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers. s. 7(3)c, 7(4).
- Follow-up
2 infractions
- Thermometers used to verify food preparation and storage temperatures; s.33(14)
- Dipper well with running water s.59(f)
- Required
3 infractions
- Food is held at 4°C (40°F) or less s.32 / 33
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Thermometers used to verify food preparation and storage temperatures; s.33(14)
- Provide an easily readable, accurate indicating thermometer to check storage
- Dipper well with running water s.59(f)
- Ensure scoop / dipper / well is kept in a manner preventing bacterial growth
- Food is held at 4°C (40°F) or less s.32 / 33
- Required
0 infractions
- Follow-up
0 infractions
- Follow-up
0 infractions
- Required
5 infractions
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Ensure all food is protected from potential contamination and adulteration
- Store food at least 15 cm off the floor to prevent contamination s.22 / 23
- Toxic / poisonous substances (chemicals/pesticides) to be stored separately from food s.63
- Store all toxic / poisonous substances below / separate from food
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Ensure all surfaces are clean and maintained in good repair
- Maintain cupboards/shelving in a clean and sanitary manner
- Maintain refridgeration unit in a clean & sanitary manner
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Ensure floors are kept clean and in good repair
- General housekeeping is satisfactory s.59(h)
- Maintain the premises in a clean and sanitary condition
- Remove all materials not associated with the daily operation of food premises
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Required
2 infractions
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Store food at least 15 cm off the floor to prevent contamination s.22 / 23
- General housekeeping is satisfactory s.59(h)
- Remove all materials not associated with the daily operation of food premises
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Required
3 infractions
- Separate hand washing basin provided for food handlers s.20(1)(c)
- Ensure hand wash basin is only used for handwashing
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Store food at least 15 cm off the floor to prevent contamination s.22 / 23
- Proper storage of clean utensils (including single service utensils) s.81
- Protect single-service utensils from contamination
- Separate hand washing basin provided for food handlers s.20(1)(c)
- Follow-up
0 infractions
- Required
2 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Provide soap in a dispenser at hand basin in the food preparation area
- Provide paper towels in a dispenser at hand basin in food preparation area
- Frequency of garbage removal adequate to maintain the premises in a sanitary condition s.57
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Complaint
0 infractions
- Follow-up
1 infraction
- General housekeeping is satisfactory s.59(h)
- Remove all materials not associated with the daily operation of food premises
- General housekeeping is satisfactory s.59(h)
- Required
5 infractions
- Washing hands thoroughly before and after handling food s.65(1)(e)
- Ensure employees wash hands before commencing work
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Store food at least 15 cm off the floor to prevent contamination s.22 / 23
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
- Ensure a chlorine solution of at least 200 ppm is used to sanitize large utensils / equipment / counters
- Frequency of garbage removal adequate to maintain the premises in a sanitary condition s.57
- Remove and store garbage as necessary to maintain sanitary conditions
- General housekeeping is satisfactory s.59(h)
- Remove all materials not associated with the daily operation of food premises
- Washing hands thoroughly before and after handling food s.65(1)(e)
- Required
1 infraction
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Store food at least 15 cm off the floor to prevent contamination s.22 / 23
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Follow-up
0 infractions
- Required
6 infractions
- Thermometers used to verify food preparation and storage temperatures; s.33(14)
- Provide an easily readable, accurate indicating thermometer to check storage
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Store food at least 15 cm off the floor to prevent contamination s.22 / 23
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Maintain cupboards/shelving in a clean and sanitary manner
- Frequency of garbage removal adequate to maintain the premises in a sanitary condition s.57
- Remove and store garbage as necessary to maintain sanitary conditions
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Ensure floors are kept clean and in good repair
- General housekeeping is satisfactory s.59(h)
- Remove all materials not associated with the daily operation of food premises
- Thermometers used to verify food preparation and storage temperatures; s.33(14)
- Follow-up
0 infractions
- Required
6 infractions
- Food is held at 4°C (40°F) or less s.32 / 33
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Maintain cupboards/shelving in a clean and sanitary manner
- Maintain refridgeration unit in a clean & sanitary manner
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
- Wash, rinse and sanitize equipment / utensils after each use or as often as necessary
- Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
- Clean and sanitize washroom(s) at least once per day and as often as necessary
- Frequency of garbage removal adequate to maintain the premises in a sanitary condition s.57
- Remove and store garbage as necessary to maintain sanitary conditions
- General housekeeping is satisfactory s.59(h)
- Remove all materials not associated with the daily operation of food premises
- Food is held at 4°C (40°F) or less s.32 / 33