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St. Jean de Brebeuf Catholic Secondary School - Cafeteria and Teaching Kitchen

200 Acadia Dr, Hamilton ON L8W 1B8 · Cafeteria

11 inspections

  1. Routine Inspection

    1 infraction

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
      • Ensure equipment, utensils and or multi-service articles in good repair
  2. Routine Inspection

    2 infractions

    • Manual dishwashing: Wash, rinse, sanitize technique
    • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
  3. Routine Inspection

    2 infractions

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
      • Maintain and arrange appliances to permit a clean and sanitary condition
    • Cloths and towels maintained in clean, good repair and not used for other purposes
  4. Routine Inspection

    1 infraction

    • Food is held at 4°C (40°F) or less
  5. Routine Inspection

    2 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
      • Ensure equipment, utensils and or multi-service articles are of sound and tight construction
    • Cloths and towels maintained in clean, good repair and not used for other purposes
      • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
  6. Routine Inspection

    3 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide paper towels in a dispenser at hand basin in food preparation area
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
      • Ensure equipment, utensils and or multi-service articles are of sound and tight construction
    • Refrigeration and hot-holding equipment maintained
      • Provide easily readable thermometer in refrigeration or hot-holding equipment
  7. Routine Inspection

    3 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide paper towels in a dispenser at hand basin in food preparation area
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
      • Ensure equipment, utensils and or multi-service articles in good repair
    • Food is held at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
  8. Routine Inspection

    2 infractions

    • Testing reagent used to determine concentration of sanitizer
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    4 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure floors are kept clean and in good repair
    • Separate hand washing basin provided for food handlers
    • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
      • Store toxic/poisonous substances in container bearing identifying labels
    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
  11. Routine Inspection

    3 infractions

    • Separate hand washing basin provided for food handlers
    • Hand washing basin with supplies of soap and paper towels in dispensers
    • Food protected from contamination or adulteration
      • Store food off the floor to prevent contamination
      • Displayed food must be enclosed in a manner to prevent contamination
      • Store raw foods separate and below cooked / ready-to-eat foods