SHELBURNE LIONS CLUB
188 ELLIOT, SHELBURNE · Food Establishment
2 inspections
- Inspection
2 infractions
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Ensure that all unfinished wood in the kitchen is properly sealed so that it is non-absorbent, cleanable and can be properly maintained.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Ensure that non-food safe chemicals, such as disinfectants, are not routinely used around food or food contact surfaces. Ensure that food safe sanitizer, such as 100-200ppm chlorine (1/2 tsp regular strength bleach per 1L spray bottle, mixed daily in a properly labelled spray bottle), is available for routine use in the kitchen. Ensure that users of the kitchen are trained on the difference between food safe sanitizer and non-food safe disinfectant.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Inspection
1 infraction
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Ensure that only food-safe sanitizer at the correct concentration is used on food contact surfaces such as counters. Chlorine bleach at 100-200ppm may be used: mix 1 tsp regular strength unscented household bleach per litre of water daily.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.