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Temagami Petro Canada (restaurant & convenience store)

6692 ON-11, Temagami ON P0H · Restaurant

31 inspections

  1. Complaint

    0 infractions

  2. Required

    1 infraction

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
  3. Reinspection

    0 infractions

  4. Complaint

    7 infractions

    • Constant supply of hot and cold potable water. [s. 7(3)]
    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • 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)]
      • Fail to maintain handwashing stations (493/17-7(3)(c)-55MIN)
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
    • All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
    • Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
  5. Complaint

    10 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
      • Food premise not maintained with walls in good repair in food-handling room (493/17-7(1)(g)-55MIN)
      • Food premise not maintained with ceiling in good repair in food-handling room (493/17-7(1)(g)-55MIN)
    • All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
      • Fail to protect against entry of pests (493/17-13(1)-120MOD)
      • Fail to protect against harbouring of pests (493/17-13(1)-465CRX)
      • Fail to protect against breeding of pests (493/17-13(1)-465CRX)
    • 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)]
      • Improvement required.
      • Fail to provide adequate number of handwashing stations (493/17-7(3)(c)-465CRX)
      • Fail to maintain handwashing stations (493/17-7(3)(c)-55MIN)
    • Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
    • All operator(s) is/are clean, wash hands, reasonable precautions to ensure hair is suitably restrained, and wear clean garments when handling food and free from diseases. [s. 33]
      • Fail to ensure food handler in food premise protects against contamination by hair (493/17-33(1)(d)-120MOD)
    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
      • Operate food premise – mechanical equipment not maintained to maintain rinse water at 82°C (493/17-20(1)(a)(ii)(A)-120MOD)
      • Operate food premise – mechanical equipment not maintained to apply rinse water 10 seconds per cycle (493/17-20(1)(a)(ii)(A)-120MOD)
    • All food handling room(s) maintained in clean and sanitary manner, free from clutter, and not used for sleeping. [s. 7(1)(b), (e), (f)]
      • Food premise not maintained with food handling room in sanitary condition (493/17-7(1)(e)-120MOD)
    • Garbage & wastes (including liquids) removed as often as necessary to maintain premises in sanitary condition. [s. 12]
    • Washroom(s) maintained in a clean and sanitary manner. [s. 7 (1)(c)(iii), 25]
      • Operate food premise – fail to keep sanitary facility in good repair (493/17-25(2)-55MIN)
      • Operate food premise – fail to keep sanitary facility with soap or detergent (493/17-25(3)(d)-55MIN)
      • Operate food premise – fail to keep sanitary facility with single service towels or dryer (493/17-25(3)(e)-55MIN)
    • Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
      • Improvement required.
      • Multiple infractions.
      • Food premise maintained in manner permitting health hazard (493/17-7(1)(a)(i)-465CRX)
      • Food premise maintained in manner adversely affecting sanitary operation (493/17-7(1)(a)(ii)-465CRX)
  6. Required

    1 infraction

    • All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
  7. Required

    2 infractions

    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
    • Washroom(s) maintained in a clean and sanitary manner. [s. 7 (1)(c)(iii), 25]
  8. Required

    1 infraction

    • Constant supply of hot and cold potable water. [s. 7(3)]
  9. Required

    2 infractions

    • Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]
    • All Hot holding units/food items are maintained at 60C (140F) or hotter at all times. [s. 27(1), 30]
  10. Required

    2 infractions

    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
  11. Required

    1 infraction

    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
  12. Required

    0 infractions

  13. Required

    0 infractions

  14. Required

    0 infractions

  15. Required

    1 infraction

    • All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
  16. Required

    0 infractions

  17. 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)]
      • Use handwashing station other than for handwashing of employees (493/17-7(4)-55MIN)
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
    • No food is handled or kept in the temperature range of 4C-60C (40F-140F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2)] [s.32(1)(b)]
    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
    • All operator(s) is/are clean, wash hands, reasonable precautions to ensure hair is suitably restrained, and wear clean garments when handling food and free from diseases. [s. 33]
  18. Required

    1 infraction

    • Temperature of hazardous foods in walk-in cooler(s), refrigerator(s), prep table(s), or other cold-holding units is 4C(40F) or less.
  19. Required

    2 infractions

    • Food contact surfaces/equipment maintained in smooth, non-absorbent manner is washed, rinsed, and sanitized after every use.
    • Operator's hair is suitably confined and wears clean outer garments when working with food.
  20. Required

    0 infractions

  21. Required

    3 infractions

    • General cleanliness is good in all food preparation, storage, dining, and washroom areas.
    • Chemical disinfectant or sanitizing agent(s) used correctly as per manufacturer's instructions not less than the minimum required concentration(s).
    • Washrooms provided with hot/cold running water; handwash basins; paper towels, continuous cloth roller, or hot air blower, soap; garbage receptacle; and toilet paper.
  22. Required

    4 infractions

    • General cleanliness is good in all food preparation, storage, dining, and washroom areas.
    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent, and cleanable surfaces
    • Washrooms provided with hot/cold running water; handwash basins; paper towels, continuous cloth roller, or hot air blower, soap; garbage receptacle; and toilet paper.
    • No unused equipment present/stored in premises.
  23. Required

    0 infractions

  24. Required

    0 infractions

  25. Required

    0 infractions

  26. Required

    4 infractions

    • No other observed/reported personnel/employee(s) / staff elements permitting (or likely to permit) a health hazard.
    • General cleanliness is good in all food preparation, storage, dining, and washroom areas.
    • Adequate lighting provided in all areas.
    • Washrooms are maintained in a clean and sanitary manner.
  27. Required

    2 infractions

    • Temperature of hazardous foods in walk-in freezer(s), freezer(s), or other freezing units (-18C)(0F) or less.
    • Garbage receptacles and holding bin(s) provided in sufficient quantity, are of sound construction, and emptied on a regular basis so as not to cause a health hazard.
  28. Required

    0 infractions

  29. Required

    6 infractions

    • Temperature of hazardous foods in walk-in freezer(s), freezer(s), or other freezing units (-18C)(0F) or less.
    • Food contact surfaces/equipment maintained in smooth, non-absorbent manner is washed, rinsed, and sanitized after every use.
    • General cleanliness is good in all food preparation, storage, dining, and washroom areas.
    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent, and cleanable surfaces
    • Adequate lighting provided in all areas.
    • No unused equipment present/stored in premises.
  30. Required

    1 infraction

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent, and cleanable surfaces
      • Operator fail to ensure floor of food-handling room kept in good repair (59(h)/45)
  31. Required

    4 infractions

    • Adequate number of utensils which are used and stored to prevent contamination.
    • Chemicals are stored in original containers, or in clearly labelled containers, and stored separately from food.
    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent, and cleanable surfaces
    • Handwash basin(s) supplied with liquied soap, paper towels in a dispenser, and a garbage can.
      • Fail to provide hot and cold water for hand washing in food preparation area (20(1)(c)/245)