Real Canadian Superstore
791 St Clair Street, Chatham ON N7M 5J7 · Supermarket
21 inspections
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- The surfaces of equipment and facilities other than utensils that come in contact with food are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 22
- Ensure the surfaces of equipment and facilities other than utensils that come in contact with food are cleaned and sanitized as often as necessary to maintain them in a sanitary condition
- The surfaces of equipment and facilities other than utensils that come in contact with food are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 22
- Required
3 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
- Ensure food contact surfaces and equipment are cleaned and sanitized as often as necessary to maintain them in a sanitary condition
- Toxic/poisonous substances are stored separately from food s. 23
- Ensure all toxic/poisonous substances are used in a manner to prevent contamination of food and food contact surfaces
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Required
3 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- 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 kept adequately supplied with soap and paper towel dispensers
- Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
- Ensure food contact surfaces and equipment are cleaned and sanitized as often as necessary to maintain them in a sanitary condition
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Required
3 infractions
- General housekeeping is satisfactory s. 7(1)e, f
- Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
- Ensure food contact surfaces and equipment are cleaned and sanitized as often as necessary to maintain them in a sanitary condition
- 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
- Required
0 infractions
- Required
4 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).
- Multi-service articles are cleaned and sanitized after each use s. 21(1, 2)
- Ensure utensils are cleaned and sanitized as often as necessary to maintain them in a clean and sanitary condition
- 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
- All food is protected from contamination and adulteration s. 26(1)
- Ensure all food is protected from contamination and adulteration
- Required
5 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Single-service containers and articles are protected from contamination s. 7(1)h
- Either manual or mechanical dishwashing provided s. 18
- Provide corrosion-resistant drying racks
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Thaw all potentially hazardous foods maintaining a temperature of 4°C (40°F) or less
- All food handlers practice good personal hygiene s. 33(1)
- Food handlers must wash hands as often as necessary to prevent the contamination of food or food areas
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Required
3 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 kept adequately supplied with soap and paper towel dispensers
- Either manual or mechanical dishwashing provided s. 18
- Provide corrosion-resistant drying racks
- All food is protected from contamination and adulteration s. 26(1)
- Ensure all food is protected from contamination and adulteration
- 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).
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
2 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
- Separate hand washing basin provided for food handlers s.20(1)(c)
- Ensure hand wash basin is only used for handwashing
- Food is held at 4°C (40°F) or less s.32 / 33
- Required
0 infractions
- Required
0 infractions
- Required
2 infractions
- Food is held at 4°C (40°F) or less s.32 / 33
- Provide adequate refrigerated space for hazardous food storage
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Food is held at 4°C (40°F) or less s.32 / 33
- Required
1 infraction
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Provide paper towels in a dispenser at hand basin in food preparation area
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Required
0 infractions
- Required
0 infractions