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Stacked Pancake & Breakfast House (Timmins)

3C 1869 Riverside Dr, Timmins ON P4R 1N3 · Restaurant

5 inspections

  1. Required

    4 infractions

    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
      • Improvement required.
      • Handwashing stations not conveniently accessible by food handlers (493/17-7(3)(c)-120MOD)
      • Use handwashing station other than for handwashing of employees (493/17-7(4)-55MIN)
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Improvement required.
      • Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
    • All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
      • Improvement required.
      • Refrigerate potentially hazardous foods at internal temperature above 4°C (493/17-30(a)-465CRX)
    • All Hot holding units/food items are maintained at 60°C (140°F) or hotter at all times. [s. 27(1), 30]
      • Maintain potentially hazardous foods at internal temperature between 4°C and 60°C (493/17-27(1)-465CRX)
  2. Reinspection

    0 infractions

  3. Reinspection

    1 infraction

    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
      • Improvement required.
  4. Required

    7 infractions

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
    • All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
      • Maintain potentially hazardous foods at internal temperature between 4°C and 60°C (493/17-27(1)-465CRX)
      • Refrigerate potentially hazardous foods at internal temperature above 4°C (493/17-30(a)-465CRX)
    • No food is handled or kept in the temperature range of 4°C-60°C (40°F-140°F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2), 32(1)(b)]
      • Improvement required.
    • All operator(s) is/are clean, wash hands, reasonable precautions to ensure hair is suitably restrained, and wear clean garments when handling food and free from diseases. [s. 33]
      • Improvement required.
      • Fail to ensure food handler in food premise protects against contamination by hair (493/17-33(1)(d)-120MOD)
    • Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
      • Improvement required.
      • Sanitize utensils in quaternary ammonium compound solution for less than 45 seconds (493/17-19(c)-55MIN)
    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
      • Improvement required.
      • Operate food premise – mechanical equipment not maintained to maintain wash water between 60°C and 71°C (493/17-20(1)(a)(i)-120MOD)
    • Utensils & multi-service articles cleaned and sanitized after each use. [s. 21]
  5. Required

    0 infractions