Thamesville and Area Early Learning Centre - Food
90 Graham St, Thamesville ON N0P 2K0 · Child Care - Food
35 inspections
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- All food is protected from contamination and adulteration s. 26(1)
- Ensure all food is protected from contamination and adulteration
- All food is protected from contamination and adulteration s. 26(1)
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Ensure hot water sanitizer is at 82°C or greater for at least 10 seconds
- Ensure the mechanical dishwasher is equipped with an easily readable thermometer that shows wash and rinse temperatures
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Required
0 infractions
- Follow-up
0 infractions
- Required
2 infractions
- Premises is provided with a supply of potable water adequate for the operation of the premises s. 7(3)a, b
- Provide hot and cold running water under pressure in food preparation area
- All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
- Ensure all equipment, utensils, and surfaces are kept in good repair
- Premises is provided with a supply of potable water adequate for the operation of the premises s. 7(3)a, b
- Required
2 infractions
- All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
- Ensure all equipment, utensils, and surfaces are kept in good repair
- Ensure all equipment, utensils, and surfaces are of such form and material that they can be readily cleaned and sanitized
- Premises is adequately protected against the entry and harbourage of pests s. 13
- Ensure the premises is adequately protected against the entry of pests
- All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
- Required
0 infractions
- Required
1 infraction
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers. s. 7(3)c, 7(4).
- Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers.
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers. s. 7(3)c, 7(4).
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Separate raw foods from ready-to-eat foods during storage and handling s.26
- Store raw foods separate and below cooked / ready-to-eat foods
- Separate raw foods from ready-to-eat foods during storage and handling s.26
- Required
1 infraction
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
- Ensure a chlorine solution of at least 200 ppm is used to sanitize large utensils / equipment / counters
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
- Required
1 infraction
- Food contact surfaces properly designed, constructed, installed and maintained s.18 / 19
- Ensure equipment / utensil(s) / dishware are free of cracks or open seams
- Ensure equipment / utensil(s) / dishware are readily cleanable and in good repair
- Food contact surfaces properly designed, constructed, installed and maintained s.18 / 19
- Required
0 infractions
- Required
1 infraction
- Separate raw foods from ready-to-eat foods during storage and handling s.26
- Store raw foods separate and below cooked / ready-to-eat foods
- Separate raw foods from ready-to-eat foods during storage and handling s.26
- Required
1 infraction
- Separate raw foods from ready-to-eat foods during storage and handling s.26
- Store raw foods separate and below cooked / ready-to-eat foods
- Separate raw foods from ready-to-eat foods during storage and handling s.26
- Required
2 infractions
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Maintain cupboards/shelving in a clean and sanitary manner
- General housekeeping is satisfactory s.59(h)
- Remove all materials not associated with the daily operation of food premises
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Required
2 infractions
- Thermometers used to verify food preparation and storage temperatures; s.33(14)
- Provide an easily readable, accurate indicating thermometer to check storage
- Separate raw foods from ready-to-eat foods during storage and handling s.26
- Store raw foods separate and below cooked / ready-to-eat foods
- Thermometers used to verify food preparation and storage temperatures; s.33(14)
- Required
0 infractions
- Required
2 infractions
- Separate raw foods from ready-to-eat foods during storage and handling s.26
- Store raw foods separate and below cooked / ready-to-eat foods
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Ensure all surfaces are clean and maintained in good repair
- Separate raw foods from ready-to-eat foods during storage and handling s.26
- Required
0 infractions