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Sal's Family Restaurant

221 Hill St., Corunna ON N0N 1G0 · Restaurant

9 inspections

  1. Required

    1 infraction

    • General housekeeping is satisfactory.
      • Fail to maintain the premise in a clean and sanitary condition.
  2. Required

    1 infraction

    • Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
      • Fail to cover or enclose all food in storage or on display with a food grade cover.
      • Fail to cover or enclose all food in a manner to prevent contamination.
  3. Required

    1 infraction

    • Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).
      • Fail to thaw hazardous foods at 4°C (40°F) or less in a refrigeration unit, under cold running potable water or in the microwave.
  4. Follow-up

    0 infractions

  5. Required

    3 infractions

    • Raw food products are separated from ready-to-eat food products during storage and handling.
      • Fail to handle / store raw hazardous foods separately or below ready-to-eat foods to prevent contamination.
    • Ice that is used in the preparation and processing of food or drink is made from potable water and is stored in a sanitary manner.
      • Fail to store ice in a sanitary manner.
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
      • Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
  6. Required

    1 infraction

    • Thermometers are used to verify food preparation and storage temperatures.
      • Fail to provide an accurate indicating thermometer in an easy-to-read location.
  7. Required

    0 infractions

  8. Follow-up

    0 infractions

  9. Required

    5 infractions

    • Raw food products are separated from ready-to-eat food products during storage and handling.
      • Fail to handle / store raw hazardous foods separately or below ready-to-eat foods to prevent contamination.
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning.
      • Fail to maintain all surfaces clean and in good repair.
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
      • Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
    • There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.
      • Fail to adequately control pests within the premise.
    • Walls are clean and in good repair.