Super 8 Moose River Inn & Suites
21 First Street, Moosonee Ontario P0L 1Y0 · Hotel/Motel (continental breakfast)
9 inspections
- Required
1 infraction
- 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)
- 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]
- Required
0 infractions
- Required
1 infraction
- Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
- Improvement required.
- Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
- Required
0 infractions
- Required
2 infractions
- 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]
- Fail to provide thermometer in refrigeration equipment (493/17-30(b)-55MIN)
- Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
- Sanitize utensils using agent for which test reagent not readily available (493/17-19(e)(iii)-55MIN)
- 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]
- Required
0 infractions
- Required
2 infractions
- 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]
- Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
- Sanitize utensils using agent for which test reagent not readily available (493/17-19(e)(iii)-55MIN)
- Required
2 infractions
- 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]
- Required
2 infractions
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
- Operate food premise – wash water temperature thermometer not easily readable (493/17-20(1)(b)-55MIN)
- Operate food premise – rinse water temperature thermometer not easily readable (493/17-20(1)(b)-55MIN)
- At all times, there is at least one certified food handler present every hour of operation. [s.32]
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]