Skip to content
Loading map…

Royal Canadian Legion

484 Bay St, Port Perry ON L9L 1M7 · Food Safety Inspections

4 inspections

  1. Routine

    0 infractions

  2. Routine

    2 infractions

    • Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
      • * Fail to provide adequate supplies (single-use towels, soap in a dispenser) for the hand washing basin in the food preparation area
      • Operator to ensure hand washing basins are adequately supplied
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces as readily cleanable and non-absorbent
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are readily cleanable/non-absorbent and of sound and tight construction.
  3. Routine

    2 infractions

    • Food protected from potential contamination and/or adulteration
      • * Observed raw foods stored above cooked / ready-to-eat foods
      • Operator to ensure cooked and ready-to-eat foods are separated and above raw foods when handled or stored
    • Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
      • * Fail to properly store food in food grade storage bags/containers
      • Operator to ensure all food containers/coverings/wrappings are made from food-grade materials
  4. Routine

    3 infractions

    • Thermometers used to verify food preparation and storage temperatures
      • * Fail to provide thermometer in temperature controlled room / equipment used to store potentially hazardous foods
      • Operator to provide accurate and easily readable indicating thermometers in temperature controlled rooms/equipment used for storage of potentially hazardous foods
    • Separate hand washing basin provided for food handlers
      • * Fail to use basin only for hand washing of employees
      • Operator to ensure designated hand washing basin is only used for hand washing
    • Minimum of 1 Certified Food Handler per hour of operation?
      • * Fail to provide proof of a certified food handler certificate
      • Operator to provide proof of a certified food handler certificate