SODEXO MICHELIN CA-2
233 LOGAN, BRIDGEWATER · Food Establishment
4 inspections
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
2 infractions
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- PLEASE ENSURE THAT THE STRONG PEROXIDE SURFACE SANITIZER IS REPLACED WITH A FOOD SAFE SURFACE SANITIZER.
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- PLEASE ENSURE THAT THE TEMPERATURE COMMERCIAL DISHWASHER'S TEMPERATURE GAUGE IS REPAIRED.
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Inspection
2 infractions
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- Ensure the handwashing sink is used only for handwashing purposes.
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- Ensure scoops used to handle foods are made of material that won't deteriorate and pose a risk of contamination to food.
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;