Red Seal Catering
27 Cedar St N, Timmins ON P4N 6H8 · Cafeteria
13 inspections
- Reinspection
0 infractions
- Required
5 infractions
- All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
- Improvement required.
- All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
- Store potentially hazardous foods at internal temperature between 4°C and 60°C (493/17-27(1)-465CRX)
- Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
- Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
- Sanitize utensils in chlorine solution of less than 100 p.p.m. of available chlorine (493/17-19(b)-120MOD)
- At all times, there is at least one certified food handler present every hour of operation. [s.32]
- All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
- Reinspection
0 infractions
- Required
3 infractions
- Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]
- Fail to maintain ventilation system to ensure elimination of odours (493/17-11-55MIN)
- Fail to maintain ventilation system to ensure elimination of excessive heat (493/17-11-120MOD
- All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
- Maintain potentially hazardous foods at internal temperature between 4°C and 60°C (493/17-27(1)-465CRX)
- Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
- Improvement required.
- Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]
- Reinspection
1 infraction
- Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]
- Fail to maintain ventilation system to ensure elimination of odours (493/17-11-55MIN)
- Fail to maintain ventilation system to ensure elimination of fumes (493/17-11-55MIN)
- Fail to maintain ventilation system to ensure elimination of vapours (493/17-11-55MIN)
- Fail to maintain ventilation system to ensure elimination of excessive heat (493/17-11-120MOD
- Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]
- Reinspection
1 infraction
- Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]
- Fail to maintain ventilation system to ensure elimination of odours (493/17-11-55MIN)
- Fail to maintain ventilation system to ensure elimination of fumes (493/17-11-55MIN)
- Fail to maintain ventilation system to ensure elimination of vapours (493/17-11-55MIN)
- Fail to maintain ventilation system to ensure elimination of smoke (493/17-11-120MOD)
- Fail to maintain ventilation system to ensure elimination of excessive heat (493/17-11-120MOD
- Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]
- Required
2 infractions
- Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]
- Fail to maintain ventilation system to ensure elimination of excessive heat (493/17-11-120MOD
- Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
- Operate food premise – three-sink equipment not of sufficient size (493/17-18(2)(i)-55MIN)
- Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]
- Reinspection
2 infractions
- Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
- Improvement required.
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
- Improvement required.
- Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
- Required
4 infractions
- All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
- Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
- Fail to ensure equipment surface cleaned as necessary (493/17-22-120MOD)
- Fail to ensure equipment surface sanitized as necessary (493/17-22-55MIN)
- Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
- Operate food premise – fail to provide equipment for cleaning and sanitizing utensils as required (493/17-18-465CRX)
- Operate food premise – three-sink equipment not of sufficient size (493/17-18(2)(i)-55MIN)
- Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
- Required
1 infraction
- Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
- Operate food premise – three-sink equipment not of sufficient size (493/17-18(2)(i)-55MIN)
- Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
- Required
2 infractions
- All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
- Improvement required.
- Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
- Improvement required.
- Operate food premise – three-sink equipment not of sufficient size (493/17-18(2)(i)-55MIN)
- Sanitize utensils using agent for which test reagent not readily available (493/17-19(e)(iii)-55MIN)
- All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
- Required
1 infraction
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Required
0 infractions