Skip to content
Loading map…

RICK'S GAS BAR

10514 Main Street South, Mountain, Ontario, K0E 1W0 · Food Take Out

8 inspections

  1. Follow-up

    1 infraction

    • Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating
  2. Required

    4 infractions

    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
    • Cloths and towels
    • Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating
    • Handwashing stations are provided, adequately supplied and used only for the handwashing of employees
  3. Required

    2 infractions

    • Handwashing stations are provided, adequately supplied and used only for the handwashing of employees
    • Cloths and towels
  4. Required

    0 infractions

  5. Required

    1 infraction

    • Food contact surfaces washed/rinsed/sanitized after each use
  6. Required

    3 infractions

    • Food contact surfaces properly designed, constructed, installed and maintained
    • Food contact surfaces washed/rinsed/sanitized after each use
    • Food protected from potential contamination and adulteration
  7. Follow-up

    2 infractions

    • Food contact surfaces washed/rinsed/sanitized after each use
    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
  8. Required

    8 infractions

    • Food is held at 4°C (40°F) or less or 60°C (140°F) or higher
    • Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating
    • Handwashing stations are provided, adequately supplied and used only for the handwashing of employees
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
    • Food contact surfaces washed/rinsed/sanitized after each use
    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
    • Food protected from potential contamination and adulteration
    • Food contact surfaces properly designed, constructed, installed and maintained