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The Dam Depot

32 Main St, Latchford ON P0J 1N0 · Food Store (Convenience / Variety)

15 inspections

  1. Required

    4 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • Sufficient storage space provided for all aspects of food preparation, storage, maintenance, and service; racks & shelves are cleanable. [s. 7, 30, 31]
    • Furniture, equipment, and/or appliances are all situated in a manner so as not to restrict thorough cleaning or prevent room from being maintained in a sanitary manner. [s. 9]
    • 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)]
  2. Required

    4 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • Sufficient storage space provided for all aspects of food preparation, storage, maintenance, and service; racks & shelves are cleanable. [s. 7, 30, 31]
    • Furniture, equipment, and/or appliances are all situated in a manner so as not to restrict thorough cleaning or prevent room from being maintained in a sanitary manner. [s. 9]
    • 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)]
  3. Required

    1 infraction

    • All Hot holding units/food items are maintained at 60C (140F) or hotter at all times. [s. 27(1), 30]
  4. Required

    0 infractions

  5. Required

    0 infractions

  6. Required

    2 infractions

    • Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
  7. Required

    1 infraction

    • 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)]
  8. Required

    0 infractions

  9. Required

    1 infraction

    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
  10. Required

    1 infraction

    • Chemicals are stored in original containers, or in clearly labelled containers, and stored separately from food.
  11. Required

    2 infractions

    • Temperature of hazardous foods in walk-in cooler(s), refrigerator(s), prep table(s), or other cold-holding units is 4C(40F) or less.
    • Indicating thermometers present in clear and conspicuous location in all required units.
  12. Required

    0 infractions

  13. Required

    3 infractions

    • Temperature of hazardous foods in walk-in cooler(s), refrigerator(s), prep table(s), or other cold-holding units is 4C(40F) or less.
    • Adequate number of utensils which are used and stored to prevent contamination.
    • Handwash basin(s) supplied with liquied soap, paper towels in a dispenser, and a garbage can.
  14. Required

    0 infractions

  15. Follow-up

    1 infraction

    • Indicating thermometers present in clear and conspicuous location in all required units.