SWISS CHALET/ HARVEY'S RESTAURANT
9269 COMMERCIAL, NEW MINAS · Food Establishment
3 inspections
- Inspection
0 infractions
- Inspection
2 infractions
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Many floor tiles are cracked or missing throughout the kitchen. Have tiles replaced.
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Raw beef noted to be stored above ready to eat foods in the walk-in cooler. Meat was moved to a lower shelf during the inspection.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Inspection
3 infractions
- 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITAITON PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT MAINTENANCE, CLEANING & SANITATION.
- Repair / replace leaking handwash faucet with appropriately sized and designed faucet. Clean hand sinks, dispensers and areas. Clean under ice machine. Clean under all equipment. Clean racks in chicken walk-in cooler. Clean top of equipment at drive thru. Cease use of (common use) dish drying towels. Provide appropriately designed cover for ice cream freezer and clean unit. Replace all broken tiles (near ovens) with non-slip tile and phase out old tiles. Replace door seal on refrigerated prep. table at drive thru.
- 33(1) - OPERATOR FAILING TO ENSURE TEMPERATURE OF FOOD IS CONTROLLED SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
- Sauce <= 60C for unknown time was voluntarily discarded. Thermometer placed in hot holding unit for chicken.
- 35(1) - FAILURE TO HAVE QUALITY ASSURANCE SYSTEM TO PREVENT CONTAMINATION OF FOOD & ENSURE FOOD SAFETY.
- Add hot water temperature monitoring and dishwasher temperature and sanitizer to quality assurance program.
- 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITAITON PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT MAINTENANCE, CLEANING & SANITATION.