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Sunnyside Suite Retirement Residence

1212 Riverside Drive, Timmins ON P4R 1A4 · Institutional Food Service

14 inspections

  1. Required

    0 infractions

  2. Required

    0 infractions

  3. Required

    3 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)
    • Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
      • Fail to provide thermometer in refrigeration equipment (493/17-30(b)-55MIN)
    • 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.
  4. Required

    0 infractions

  5. Required

    3 infractions

    • Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
      • Improvement required.
    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
      • Fail to ensure facility surface sanitized as necessary (493/17-22-55MIN)
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
      • Improvement required.
      • Sanitize utensils in quaternary ammonium compound solution of less than 200 p.p.m. (493/17-19(c)-120MOD)
  6. Required

    0 infractions

  7. Required

    0 infractions

  8. Reinspection

    0 infractions

  9. Required

    2 infractions

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
      • Fail to ensure presence of food handler or supervisor during all hours of operation (493/17-32-305MAJ)
  10. Required

    0 infractions

  11. Required

    0 infractions

  12. Required

    3 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)]
    • 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]
    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
  13. Required

    5 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)]
    • 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)
      • Store potentially hazardous foods at internal temperature between 4°C and 60°C (493/17-27(1)-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)]
    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
  14. Complaint

    0 infractions