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The Family Centre - St Elizabeth - Food

1350 Bertha Avenue, Wallaceburg ON N8A 3K4 · Child Care - Food

37 inspections

  1. Required

    0 infractions

  2. Required

    0 infractions

  3. Required

    0 infractions

  4. Required

    0 infractions

  5. Required

    0 infractions

  6. Required

    1 infraction

    • Manual dishwashing: Wash, rinse, sanitize technique s. 19
      • Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
  7. Required

    0 infractions

  8. Required

    1 infraction

    • Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
  9. Required

    0 infractions

  10. Required

    2 infractions

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
    • Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
      • Ensure food contact surfaces and equipment are cleaned and sanitized as often as necessary to maintain them in a sanitary condition
  11. Required

    0 infractions

  12. Required

    0 infractions

  13. Required

    1 infraction

    • All food is protected from contamination and adulteration s. 26(1)
      • Ensure all food is protected from contamination and adulteration
  14. Required

    0 infractions

  15. Required

    0 infractions

  16. Required

    0 infractions

  17. Required

    0 infractions

  18. Required

    0 infractions

  19. Required

    0 infractions

  20. Required

    0 infractions

  21. Required

    2 infractions

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
    • All food is protected from contamination and adulteration s. 26(1)
      • Ensure all food is protected from contamination and adulteration
  22. Required

    1 infraction

    • All food is protected from contamination and adulteration. s. 26(1)
      • Ensure all food is protected from contamination and adulteration.
  23. Required

    0 infractions

  24. Follow-up

    0 infractions

  25. Required

    3 infractions

    • Floors, walls, and ceilings clean and in good repair. s. 7(1)c, d, g
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards.
    • 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 free from cracks, crevices, and open seams.
    • All food is protected from contamination and adulteration. s. 26(1)
      • Ensure all food is protected from contamination and adulteration.
  26. Required

    0 infractions

  27. Required

    0 infractions

  28. 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
  29. Required

    0 infractions

  30. Required

    0 infractions

  31. Required

    0 infractions

  32. 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
    • Mechanical ventilation operable where required s.15
      • Ventilation system requires thorough cleaning
  33. Required

    0 infractions

  34. Follow-up

    0 infractions

  35. Required

    1 infraction

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Remove ice build up from freezer units
      • Ensure all surfaces are readily cleanable and non-absorbent
  36. Required

    0 infractions

  37. Required

    2 infractions

    • Proper storage of clean utensils (including single service utensils) s.81
      • Store utensils in manner preventing contamination
    • Food contact surfaces properly designed, constructed, installed and maintained s.18 / 19
      • Ensure equipment / utensil(s) / dishware are free of cracks or open seams