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Silver Cafe

3 Prospect Ave, Cobalt ON P0J 1C0 · Restaurant

22 inspections

  1. Required

    5 infractions

    • Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]
    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • No food is handled or kept in the temperature range of 4°C-60°C (40°F-140°F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2), 32(1)(b)]
    • All food handling room(s) maintained in clean and sanitary manner, free from clutter, and not used for sleeping. [s. 7(1)(b), (e), (f)]
    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
  2. Required

    6 infractions

    • Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]
      • Fail to provide required illumination during all hours of operation (493/17-10-55MIN)
    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
      • Food premise not maintained with tight floor surface where food handled (493/17-7(1)(c)(i)-55MIN)
      • Food premise not maintained with ceiling in good repair in food-handling room (493/17-7(1)(g)-55MIN)
    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
      • Fail to provide handwashing stations with adequate supplies (493/17-7(3)(c)-120MOD)
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
      • Fail to ensure equipment surface cleaned as necessary (493/17-22-120MOD)
      • Fail to ensure facility surface cleaned as necessary (493/17-22-55MIN)
      • Fail to ensure equipment surface sanitized as necessary (493/17-22-55MIN)
      • Fail to ensure facility surface sanitized as necessary (493/17-22-55MIN)
    • All food handling room(s) maintained in clean and sanitary manner, free from clutter, and not used for sleeping. [s. 7(1)(b), (e), (f)]
  3. Required

    0 infractions

  4. Required

    2 infractions

    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
    • Washroom(s) maintained in a clean and sanitary manner. [s. 7 (1)(c)(iii), 25]
  5. Required

    0 infractions

  6. Required

    6 infractions

    • Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]
    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
    • All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
    • Hand hygiene is completed correctly in all required instances. [s. 33(e)]
    • All food handling room(s) maintained in clean and sanitary manner, free from clutter, and not used for sleeping. [s. 7(1)(b), (e), (f)]
  7. Required

    0 infractions

  8. Required

    3 infractions

    • Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]
    • Furniture, equipment, and/or appliances are all situated in a manner so as not to restrict thorough cleaning or prevent room from being maintained in a sanitary manner. [s. 9]
    • Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
  9. Required

    1 infraction

    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
  10. Required

    0 infractions

  11. Required

    1 infraction

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
  12. Required

    0 infractions

  13. Required

    1 infraction

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
  14. Required

    3 infractions

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
    • General cleanliness is good in all food preparation, storage, dining, and washroom areas.
    • Mechanical (commercial-grade) dishwasher present, maintained in good working order, with correct timing and temperatures of cycles.
  15. Required

    1 infraction

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
  16. Required

    3 infractions

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
    • Operator's hair is suitably confined and wears clean outer garments when working with food.
    • Liquid waste disposal system provided and maintained in safe and sanitary manner.
  17. Required

    2 infractions

    • Chemical disinfectant or sanitizing agent(s) used correctly as per manufacturer's instructions not less than the minimum required concentration(s).
    • Liquid waste disposal system provided and maintained in safe and sanitary manner.
  18. Required

    1 infraction

    • Operator's hair is suitably confined and wears clean outer garments when working with food.
  19. Required

    3 infractions

    • Operator's hair is suitably confined and wears clean outer garments when working with food.
    • Mechanical (commercial-grade) dishwasher present, maintained in good working order, with correct timing and temperatures of cycles.
    • Handwash basin(s) are not obstructed and are provided in a convenient location in each food preparation area.
  20. Required

    3 infractions

    • Only grade A/B eggs served/sold/handled/prepared at the premises.
    • Chemicals are stored in original containers, or in clearly labelled containers, and stored separately from food.
    • Ventilation system present, and operated in manner not permitting contamination or health hazard.
  21. Required

    0 infractions

  22. Required

    0 infractions