Redden's Camp
4443 Hwy 17 E, Longbow Lake ON P0X 1H0 · Food Premises Disclosure
8 inspections
- Required
2 infractions
- Thermometers used to verify storage, food preparation, and hot holding temperatures
- Provide an easily readable, accurate indicating thermometer to check storage
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Thermometers used to verify storage, food preparation, and hot holding temperatures
- Required
2 infractions
- Thermometers used to verify storage, food preparation, and hot holding temperatures
- Provide an easily readable, accurate indicating thermometer to check storage
- Floors, walls, and ceilings clean and in good repair
- Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
- Thermometers used to verify storage, food preparation, and hot holding temperatures
- Required
2 infractions
- Thermometers used to verify storage, food preparation, and hot holding temperatures
- Provide an easily readable, accurate indicating thermometer to check storage
- Adequate number of handwashing stations conveniently located and kept adequately supplied
- Provide paper towels in a dispenser in close proximity to the handwashing station in the food preparation area
- Thermometers used to verify storage, food preparation, and hot holding temperatures
- Required
2 infractions
- Handwashing stations used for the sole purpose of handwashing
- Ensure hand wash basin is only used for handwashing of employees
- Separate raw foods from ready-to-eat foods during storage and handling
- Handle raw foods separate from ready-to-eat foods, on separate preparation surfaces, and with separate utensils to prevent contamination
- Store raw foods separate and below cooked / ready-to-eat foods
- Handwashing stations used for the sole purpose of handwashing
- Required
4 infractions
- Handwashing stations used for the sole purpose of handwashing
- Ensure hand wash basin is only used for handwashing of employees
- Washing hands thoroughly before and after handling food
- Ensure employees wash hands before resuming work
- Ensure handwashing is completed between tasks during food preparation
- Ensure that proper handwashing is completed, including using soap, lather for at least 20 seconds, rinse, and dry with paper towel or air dryer
- Separate raw foods from ready-to-eat foods during storage and handling
- Handle raw foods separate from ready-to-eat foods, on separate preparation surfaces, and with separate utensils to prevent contamination
- Store raw foods separate and below cooked / ready-to-eat foods
- Proper use and storage of clean utensils (including single service utensils)
- Handwashing stations used for the sole purpose of handwashing
- Follow-up
0 infractions
- Required
6 infractions
- Proper cooling methods/practices used
- Food is cooled from 60°C (140°F) to 20°C (68°F) within 2 hours
- Food is cooled from 20°C (68°F) to 4°C (40°F) within 4 hours
- Proper containers must be used for cooling purposes
- Thermometers used to verify storage, food preparation, and hot holding temperatures
- Provide an easily readable, accurate indicating thermometer to check storage
- Provide an easily readable, accurate thermometer to measure the internal temperature of hazardous foods
- Provide an easily readable, accurate thermometer for hot holding
- Equipment used for refrigeration of potentially hazardous foods must contain an accurate indicating thermometer that may be easily read
- Equipment used for hot-holding of potentially hazardous foods must contain an accurate indicating thermometer that may be easily read.
- Handwashing stations used for the sole purpose of handwashing
- Ensure hand wash basin is only used for handwashing of employees
- Food Handler Training
- Separate raw foods from ready-to-eat foods during storage and handling
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
- Wash, rinse and sanitize equipment / utensils after each use or as often as necessary
- Chlorine sanitizer concentration must be at least 100 parts per million
- Proper cooling methods/practices used
- Required
0 infractions