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St. Andrew's Residence - Food

99 Park Street, Chatham ON N7M 3R5 · LTC Nursing Home - Food

32 inspections

  1. Required

    0 infractions

  2. Required

    0 infractions

  3. Required

    0 infractions

  4. Required

    0 infractions

  5. Required

    0 infractions

  6. Required

    0 infractions

  7. Required

    1 infraction

    • Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
  8. Required

    0 infractions

  9. Required

    0 infractions

  10. Required

    0 infractions

  11. Required

    1 infraction

    • Manual dishwashing: Wash, rinse, sanitize technique s. 19
      • Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
      • Ensure quaternary ammonium sanitizer is at least 200 ppm at 24°C or greater for at least 45 seconds
  12. Required

    0 infractions

  13. Required

    0 infractions

  14. Required

    0 infractions

  15. Required

    1 infraction

    • All food is protected from contamination and adulteration s. 26(1)
      • Store all food off the floor
  16. Required

    0 infractions

  17. Required

    1 infraction

    • All food is protected from contamination and adulteration s. 26(1)
      • Store all food off the floor
  18. Required

    0 infractions

  19. Required

    1 infraction

    • All food is protected from contamination and adulteration. s. 26(1)
      • Store all food off the floor.
  20. Required

    0 infractions

  21. Required

    0 infractions

  22. Required

    1 infraction

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Maintain refridgeration unit in a clean & sanitary manner
  23. Required

    0 infractions

  24. Required

    1 infraction

    • Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
      • Provide paper towels in a dispenser at hand basin in food preparation area
  25. Required

    0 infractions

  26. Required

    2 infractions

    • Separate raw foods from ready-to-eat foods during storage and handling s.26
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Ensure all surfaces are clean and maintained in good repair
  27. Required

    1 infraction

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Cover all food in storage
  28. Required

    0 infractions

  29. Required

    1 infraction

    • Separate raw foods from ready-to-eat foods during storage and handling s.26
      • Store raw foods separate and below cooked / ready-to-eat foods
  30. Required

    2 infractions

    • Food is held at 4°C (40°F) or less s.32 / 33
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
    • Separate raw foods from ready-to-eat foods during storage and handling s.26
      • Store raw foods separate and below cooked / ready-to-eat foods
  31. Required

    0 infractions

  32. Required

    1 infraction

    • Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
      • Provide paper towels in a dispenser at hand basin in food preparation area
      • Provide soap in a dispenser at hand basin in the food preparation area