Royal Canadian Legion- Dunsdon, Br. 461
9 Tollgate Rd, Brantford ON N3R 4Z4 · Private Club
3 inspections
- Required
0 infractions
- Follow-up
3 infractions
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- To make 100ppm chlorine sanitizer, mix 2 ml of (5 per cent strength) bleach per litre of water.
- Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
- Refrigeration and hot-holding equipment maintained
- Provide easily readable thermometer in refrigeration or hot-holding equipment
- Required
6 infractions
- Results of any inspection conducted by a public health inspector are posted in accordance with the inspector's request
- Post public health Inspection grade certificate at or near entrance to premise
- All signs must be clearly visible to the public at or near the entrance to the premise.
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Iodine concentration must be at least 25 parts per million at 24°C or greater for at least 45 seconds
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Change sanitizing solution at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
- To make 100ppm chlorine sanitizer, mix 2 ml of (5 per cent strength) bleach per litre of water.
- Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
- Provide and use sanitizer test reagents
- Provide a sanitizer test reagent for all sanitizers used in the food premise
- Use provided sanitizer test reagents to determine proper concentration
- Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
- Store toxic/poisonous substances in container bearing identifying labels
- Refrigeration and hot-holding equipment maintained
- Provide an easy-to-read, accurate probe thermometer to measure the internal temperature of hazardous and/or potentially hazardous foods.
- Results of any inspection conducted by a public health inspector are posted in accordance with the inspector's request