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Sunset Strip Husky

1401 Hwy 17 E, Kenora ON P9N 1M1 · Food Premises Disclosure

5 inspections

  1. Required

    4 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
    • Food Handler Training
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • Chlorine sanitizer concentration must be at least 100 parts per million
    • Sanitary maintenance and provision of required supplies in staff / public washroom facilities
  2. Required

    1 infraction

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • Ensure all surfaces are clean and maintained in good repair
  3. Required

    3 infractions

    • Washing hands thoroughly before and after handling food
    • Food protected from potential contamination and adulteration
      • Ensure all food is protected from potential contamination and adulteration
      • Ensure food is not stored directly on the floor
    • Proper use and storage of clean utensils (including single service utensils)
  4. Required

    0 infractions

  5. Required

    3 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
    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
      • Provide an easily readable, accurate thermometer to measure the internal temperature of hazardous foods
      • Equipment used for refrigeration of potentially hazardous foods must contain an accurate indicating thermometer that may be easily read
    • Proper use and storage of clean utensils (including single service utensils)
      • Protect single-service utensils from contamination
      • Store utensils in manner preventing contamination