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The Canadian Cookie Jar

244 River Road Dunnville ON N1A 2W3 · Home-Based Kitchen

3 inspections

  1. Follow-up

    0 infractions

  2. Follow-up

    1 infraction

    • Either manual or mechanical dishwashing provided (C)
      • Provide a drying rack that is of corrosion resistant material
  3. Required

    8 infractions

    • Either manual or mechanical dishwashing provided (C)
      • Provide a drying rack that is of corrosion resistant material
    • Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
      • Clean and sanitize multi-service articles after each use
      • Clean and sanitize food contact surfaces or equipment in between use or as often as necessary
      • Ensure where household bleach is used as a disinfectant, the sanitizing solution is at a concentration no less than 100 ppm
    • Notice of intention to commence operation provided (NC)
      • Provide notice of an intention to begin operation of a food premise to the medical officer of health
      • Provide owner name, contact information and location of food premise in notice
    • All hand washing stations supplied are adequately supplied (NC)
      • Provide a mechanical hand dryer or single-service towels in a dispenser at hand washing stations in food preparation area
    • Sanitizer test kits are available (NC)
      • Ensure sanitizing test kits are readily available where the sanitization takes place
    • Maintain sanitary facilities in a clean and sanitary manner, equipped with all necessary supplies (NC)
      • Equip sanitary facility with single-service towels or an air dryer
    • Accurate thermometers are available on site (NC)
      • Provide an easy-to-read, accurate indicating thermometer to check food storage temperatures
      • Provide an easy-to-read, accurate probe thermometer to measure the internal temperature of hazardous and/or potentially hazardous foods
    • For food service premises, there is at least one food handler or supervisor on the premises who has completed food handler training (NC)
      • Ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating