Snackzilla
67 Prospect Ave, Kirkland Lake ON P2N 2W4 · Food Take Out
13 inspections
- Reinspection
1 infraction
- All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
- Improvement recommended.
- Improvement required.
- Distribute potentially hazardous foods at internal temperature between 4°C and 60°C (493/17-27(1)-465CRX)
- All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
- Required
3 infractions
- 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]
- Improvement required.
- All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
- Improvement required.
- Store potentially hazardous foods at internal temperature between 4°C and 60°C (493/17-27(1)-465CRX)
- Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
- 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]
- Required
0 infractions
- 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]
- 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)]
- Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
- Required
2 infractions
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- All operator(s) is/are clean, wash hands, reasonable precautions to ensure hair is suitably restrained, and wear clean garments when handling food and free from diseases. [s. 33]
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Handwash basin(s) supplied with liquied soap, paper towels in a dispenser, and a garbage can.
- Fail to provide hot and cold water for hand washing in food preparation area (20(1)(c)/245)
- Handwash basin(s) supplied with liquied soap, paper towels in a dispenser, and a garbage can.
- Required
0 infractions
- Required
4 infractions
- Food is thawed in an appropriate manner.
- Adequate number of utensils which are used and stored to prevent contamination.
- Store utensils in manner not preventing contamination (81/95)
- 3-sink manual dishwashing provided with wash, rinse, sanitize technique.
- Operate food premise - drainage racks not of corrosion-resistant material (72(1)(b)(iii)/45)
- Door(s) & window(s) screened or otherwise sealed to prevent entry.
- Required
1 infraction
- 2-sink manual dishwashing provided with wash, rinse, sanitize technique.
- Operate food premise - drainage racks not of corrosion-resistant material (72(1)(b)(iii)/45)
- 2-sink manual dishwashing provided with wash, rinse, sanitize technique.