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Splash Cafe

204 Elizabeth Ave Manitou Beach SK S0K 4T1 · Food Premises

4 inspections

  1. Routine

    2 infractions

    • Dishwashing - General
      • Testing equipment, such as sanitizer test strips, is not available for checking the concentration of chemical sanitizers. Refer to 3.1.2 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
  2. Routine

    2 infractions

    • Food Storage & Equipment
      • An accurate thermometer is not available to monitor the temperature of potentially hazardous food. Refer to clause 23(1)(b) of The Food Safety Regulations and 2.2.1 of the Public Eating Establishment Standards.
    • Handwashing
      • Hand washing station is not equipped with liquid soap in a dispenser. Refer to 1.11.2 of the Public Eating Establishment Standards.
      • Hand washing station is not equipped with single use paper towels in a dispenser. Refer to 1.11.2 of the Public Eating Establishment Standards.
  3. Follow-up

    3 infractions

    • Dishwashing - General
      • Testing equipment, such as sanitizer test strips, is not available for checking the concentration of chemical sanitizers. Refer to 3.1.2 of the Public Eating Establishment Standards.
    • Food Storage & Equipment
      • An accurate thermometer is not available to monitor the temperature of potentially hazardous food. Refer to clause 23(1)(b) of The Food Safety Regulations and 2.2.1 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • Sanitizing solution is not changed frequently to ensure it remains effective. Refer to 4.6 of the Public Eating Establishment Standards.
  4. Routine

    4 infractions

    • Dishwashing - General
      • Testing equipment, such as sanitizer test strips, is not available for checking the concentration of chemical sanitizers. Refer to 3.1.2 of the Public Eating Establishment Standards.
      • Maximum registering or paper thermometers are not available to ensure the required sanitizing temperatures are met. Refer to 3.2.2 of the Public Eating Establishment Standards.
    • Temperature Control - Cooling, Thawing and Refrigeration
      • Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
    • Food Storage & Equipment
      • An accurate thermometer is not available to monitor the temperature of potentially hazardous food. Refer to clause 23(1)(b) of The Food Safety Regulations and 2.2.1 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • Sanitizing solution is not changed frequently to ensure it remains effective. Refer to 4.6 of the Public Eating Establishment Standards.
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.