Royal Momo - Food Take Out
293 Bay Street Sault Ste. Marie ON P6A 1X3 · Food Take Out
7 inspections
- Required
2 infractions
- Food protected from potential contamination and adulteration [Sec. 26(1)]
- All food must be protected from potential contamination and adulteration [Sec. 26(1)]
- Hazardous food is held at 4°C (40°F) or less [Sec. 27(1)]
- Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
- Food protected from potential contamination and adulteration [Sec. 26(1)]
- Required
0 infractions
- Required
2 infractions
- Hazardous food is held at 4°C (40°F) or less [Sec. 27(1)]
- Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating [Sec. 27(1)(b)]
- Hot held hazardous food must be held above 60°C (140°F) after cooking / rapid re-heating [Sec. 27(1)(b)]
- Hazardous food is held at 4°C (40°F) or less [Sec. 27(1)]
- Required
1 infraction
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating [Sec. 27(1)(b)]
- Hot held hazardous food must be held above 60°C (140°F) after cooking / rapid re-heating [Sec. 27(1)(b)]
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating [Sec. 27(1)(b)]
- Required
1 infraction
- Where food is prepared or handled on-site, there is at least one food handler or supervisor on the premises who has completed the food handler training at the time of inspection [Sec. 32]
- A certified food handler must be on-site at all times of operation [Sec. 32]
- For information on the Safe Food Handling training requirements contact your local APH office
- Where food is prepared or handled on-site, there is at least one food handler or supervisor on the premises who has completed the food handler training at the time of inspection [Sec. 32]
- Follow-up
0 infractions
- Required
3 infractions
- Adequate hand washing station(s) in all preparation / service areas used for hand washing only [Sec. 7(3)]
- Hand washing station must be conveniently located in the food preparation area [Sec. 7(3)(c)]
- Adequate number of designated hand washing station must be provided in the food preparation area [Sec. 7(3)(c)]
- Hazardous food is held at 4°C (40°F) or less [Sec. 27(1)]
- Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
- Food handlers wash hands before commencing work and after potential contamination [Sec. 33(1)(e)]
- Ensure employees wash hands before food handling
- Ensure employees wash hands after potential contamination
- Adequate hand washing station(s) in all preparation / service areas used for hand washing only [Sec. 7(3)]