St. Joseph's Villa Cafe
56 Governor's Rd, Dundas ON L9H 5G7 · Cafeteria
15 inspections
- Routine Inspection
6 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Ensure ceilings are kept clean and in good repair
- Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- Maintain and arrange equipment to permit a clean and sanitary condition
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Clean and sanitize food contact surfaces or equipment as often as necessary
- Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
- Store toxic/poisonous substances in compartment away from food or food working surfaces or utensils
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- Cover all food in storage
- Store food off the floor to prevent contamination
- Store and handle ice in a sanitary manner
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Routine Inspection
2 infractions
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Clean and sanitize food contact surfaces or equipment as often as necessary
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- Store and handle ice in a sanitary manner
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Routine Inspection
0 infractions
- Routine Inspection
1 infraction
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Routine Inspection
1 infraction
- Separate hand washing basin provided for food handlers
- Hand washing station must be used only for hand washing of employees
- Ensure hand washing basin is unobstructed and accessible for hand washing
- Separate hand washing basin provided for food handlers
- Routine Inspection
2 infractions
- Separate hand washing basin provided for food handlers
- Hand washing station must be used only for hand washing of employees
- Ensure hand washing basin is unobstructed and accessible for hand washing
- Testing reagent used to determine concentration of sanitizer
- Provide and use test reagent to determine concentration of sanitizer
- Separate hand washing basin provided for food handlers
- Routine Inspection
1 infraction
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Routine Inspection
0 infractions
- Routine Inspection
1 infraction
- Separate hand washing basin provided for food handlers
- Hand washing station must be used only for hand washing of employees
- Separate hand washing basin provided for food handlers
- Routine Inspection
3 infractions
- Testing reagent used to determine concentration of sanitizer
- Provide and use test reagent to determine concentration of sanitizer
- Manual dishwashing: Wash, rinse, sanitize technique
- Food is held at 4°C (40°F) or less
- Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Testing reagent used to determine concentration of sanitizer
- Re-inspection
0 infractions
- Routine Inspection
3 infractions
- Food is held at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Provide adequate refrigerated space for hazardous food storage
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Refrigeration and hot-holding equipment maintained
- Provide easily readable thermometer in refrigeration or hot-holding equipment
- Food is held at 4°C (40°F) or less
- Routine Inspection
0 infractions
- Routine Inspection
2 infractions
- Food is held at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Provide adequate refrigerated space for hazardous food storage
- Certified food handler present in the food service premise
- Ensure certified food handler or supervisor is present during all hours of operation
- Food is held at 4°C (40°F) or less
- Routine Inspection
0 infractions