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Sunset Inn Forest Dining Room & Capricorn Lounge

920 Hwy 17 E, Kenora ON P9N 3X1 · Food Premises Disclosure

12 inspections

  1. Required

    5 infractions

    • Food is held at 4°C (40°F) or less
    • Food protected from potential contamination and adulteration
    • Food contact surfaces properly designed, constructed, installed and maintained
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
    • General housekeeping is satisfactory
  2. Required

    4 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Handwashing stations used for the sole purpose of handwashing
      • Ensure hand wash basin is only used for handwashing of employees
    • Food protected from potential contamination and adulteration
      • Cover all food in storage
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  3. Required

    2 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Food protected from potential contamination and adulteration
      • Cover all food in storage
  4. Required

    2 infractions

    • Food protected from potential contamination and adulteration
      • Cover all food in storage
      • Ensure food is not stored directly on the floor
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  5. Follow-up

    3 infractions

    • Adequate number of handwashing stations conveniently located and kept adequately supplied
      • Provide paper towels in a dispenser in close proximity to the handwashing station in the food preparation area
    • Separate raw foods from ready-to-eat foods during storage and handling
      • Handle raw foods separate from ready-to-eat foods, on separate preparation surfaces, and with separate utensils to prevent contamination
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Food protected from potential contamination and adulteration
  6. Required

    7 infractions

    • 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
    • Food handler hygiene
      • Operator / employee must take reasonable precautions to ensure that food is not contaminated by hair
    • Food Handler Training
      • Ensure that at least one food handler or supervisor on the premise has completed food handler training during every hour in which the premise is operating
      • Food premise does not have at least one food handler or supervisor that has completed food handler training on site
    • Separate raw foods from ready-to-eat foods during storage and handling
      • Handle raw foods separate from ready-to-eat foods, on separate preparation surfaces, and with separate utensils to prevent contamination
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Food protected from potential contamination and adulteration
      • Ensure all food is protected from potential contamination and adulteration
      • Cover all food in storage
      • Food must be processed in a manner that makes the food safe to eat
      • Ensure food items are handled in a manner to prevent cross contamination by unclean equipment, utensils, food storage and preparation practices.
    • Proper use and storage of clean utensils (including single service utensils)
      • Protect single-service utensils from contamination
      • Store utensils in manner preventing contamination
    • Floors, walls, and ceilings clean and in good repair
      • Ensure ceilings are kept clean and in good repair
      • Ensure walls are kept clean and in good repair
  7. Required

    4 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
    • Food protected from potential contamination and adulteration
      • Ensure all food is protected from potential contamination and adulteration
      • Cover all food in storage
      • Displayed food must be enclosed in a manner to prevent contamination
    • Food contact surfaces properly designed, constructed, installed and maintained
      • Ensure all surfaces are clean and maintained in good repair
      • Ensure all surfaces are readily cleanable and non-absorbent
    • General housekeeping is satisfactory
  8. Required

    3 infractions

    • Handwashing stations used for the sole purpose of handwashing
      • Ensure hand wash basin is only used for handwashing of employees
    • Food protected from potential contamination and adulteration
      • Ensure all food is protected from potential contamination and adulteration
      • Cover all food in storage
    • Floors, walls, and ceilings clean and in good repair
      • Ensure ceilings are kept clean and in good repair
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
  9. Required

    1 infraction

    • Food protected from potential contamination and adulteration
      • Cover all food in storage
  10. Follow-up

    0 infractions

  11. Required

    5 infractions

    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
    • Handwashing stations used for the sole purpose of handwashing
    • Separate raw foods from ready-to-eat foods during storage and handling
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Food protected from potential contamination and adulteration
      • Cover all food in storage
    • Floors, walls, and ceilings clean and in good repair
      • Ensure ceilings are kept clean and in good repair
      • Ensure floors are kept clean and in good repair
      • Ensure walls are kept clean and in good repair
  12. Required

    6 infractions

    • Washing hands thoroughly before and after handling food
      • Ensure that proper handwashing is completed, including using soap, lather for at least 20 seconds, rinse, and dry with paper towel or air dryer
    • Food Handler Training
      • Ensure that at least one food handler or supervisor on the premise has completed food handler training during every hour in which the premise is operating
    • Food protected from potential contamination and adulteration
      • Cover all food in storage
      • Ensure food is not stored directly on the floor
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • Wash, rinse and sanitize equipment / utensils after each use or as often as necessary
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
    • The premises is operated and maintained free from every condition that may be a health hazard
      • Operate and maintain premises free from every condition that may be a health hazard