Royal Canadian Legion
49 Daniel Street SO, Arnprior ON K7S 2K6 · Banquet Hall
5 inspections
- Follow-up
1 infraction
- Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
- Ensure mechanical dishwasher meets NSF International requirements for commercial use.
- Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
- Required
1 infraction
- Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
- Ensure mechanical dishwasher meets NSF International requirements for commercial use.
- Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
- Required
8 infractions
- All food shall be protected from contamination and adulteration
- Protect all food from contamination and adulteration.
- Keep raw food separate from ready-to-eat food.
- Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable
- Provide racks, shelves or pallets that are designed to be readily cleanable.
- Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
- Keep floor or floor coverings tight, smooth and non-absorbent.
- Walls and ceilings of rooms and passageways are readily cleanable, maintained in a sanitary condition, and kept in good repair
- Maintain walls in good repair in food-handling room
- Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams
- Ensure equipment and utensils are free from cracks, crevices and open seams.
- Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
- Chlorine sanitizer concentration must be a minimum 100 parts per million at 24°C or greater for at least 45 seconds.
- Sanitize test kit is readily available for verifying concentration of other sanitizing agents approved for use by Health Canada/CFIA
- Ensure a sanitizing test kit is provided and used to verify the concentration of the chemical agent used in the food premise.
- Toxic and poisonous substances are kept separate from food, in containers bearing a label and used in a manner that does not contaminate food
- Keep toxic and poisonous substances in a container that bears a label on which the contents of the container are clearly identified.
- Ensure toxic and poisonous substances are used properly so as to not contaminate food or cause a health hazard.
- All food shall be protected from contamination and adulteration
- Required
1 infraction
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
- Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
- Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain potentially hazardous foods at 4°C (40°F) or lower
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
- Required
1 infraction
- Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
- Ensure hot water sanitizer is at 82°C or greater for a minimum of 10 seconds.
- Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse