The Fed Downtown
5 Government Road West, Kirkland Lake ON P2N 2C9 · Restaurant
24 inspections
- Required
0 infractions
- Reinspection
0 infractions
- Required
2 infractions
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Improvement required.
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
- Improvement recommended.
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Required
0 infractions
- 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)]
- Improvement recommended.
- Fail to maintain handwashing stations (493/17-7(3)(c)-55MIN)
- 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)]
- Required
2 infractions
- 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]
- At all times, there is at least one certified food handler present every hour of operation. [s.32]
- Required
8 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]
- 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)]
- Fail to maintain handwashing stations (493/17-7(3)(c)-55MIN)
- 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]
- Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
- All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
- Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
- At all times, there is at least one certified food handler present every hour of operation. [s.32]
- Required
0 infractions
- Required
0 infractions
- Required
2 infractions
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
- Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
- Fail to ensure facility surface sanitized as necessary (493/17-22-55MIN)
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Required
3 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 Refrigeration units that hold potentially hazardous foods are maintained at 4C (40F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
- Store potentially hazardous foods at internal temperature between 4°C and 60°C (493/17-27(1)-465CRX)
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
- Operate food premise – fail to provide mechanical equipment with rinse water temperature thermometer (493/17-20(1)(b)-55MIN)
- 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)]
- 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]
- Required
1 infraction
- Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
- Required
2 infractions
- Food is stored so as to prevent direct and/or cross-contamination in all areas.
- Adequate number of utensils which are used and stored to prevent contamination.
- Required
0 infractions
- Required
4 infractions
- Food is stored so as to prevent direct and/or cross-contamination in all areas.
- Operator fail to ensure cover will prevent contamination or adulteration (59(c)(ii)/95)
- Food and equipment stored 15cm or more off the ground at all times.
- Fail to store food on racks or shelves (23/45)
- Food contact surfaces/equipment maintained in smooth, non-absorbent manner is washed, rinsed, and sanitized after every use.
- Handwash basin(s) are not obstructed and are provided in a convenient location in each food preparation area.
- Use basin other than for hand washing of employees (20(2)/95)
- Food is stored so as to prevent direct and/or cross-contamination in all areas.
- Required
1 infraction
- Door(s) & window(s) screened or otherwise sealed to prevent entry.
- Required
1 infraction
- Mechanical (commercial-grade) dishwasher present, maintained in good working order, with correct timing and temperatures of cycles.
- Required
1 infraction
- Food is stored so as to prevent direct and/or cross-contamination in all areas.
- 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.
- Store hazardous foods at internal temperature between 5C and 60C (33/370)
- Handwash basin(s) are not obstructed and are provided in a convenient location in each food preparation area.
- Use basin other than for hand washing of employees (20(2)/95)
- Temperature of hazardous foods in walk-in cooler(s), refrigerator(s), prep table(s), or other cold-holding units is 4C(40F) or less.
- Required
3 infractions
- Indicating thermometers present in clear and conspicuous location in all required units.
- Food is thawed in an appropriate manner.
- Food contact surfaces/equipment maintained in smooth, non-absorbent manner is washed, rinsed, and sanitized after every use.
- Follow-up
0 infractions
- Required
4 infractions
- Food is stored so as to prevent direct and/or cross-contamination in all areas.
- Temperature of hazardous foods in walk-in cooler(s), refrigerator(s), prep table(s), or other cold-holding units is 4C(40F) or less.
- Maintain hazardous foods at internal temperature between 5C and 60C (33/370)
- Offer for sale hazardous foods at internal temperature between 5C and 60C (33/370)
- Mechanical (commercial-grade) dishwasher present, maintained in good working order, with correct timing and temperatures of cycles.
- Operate food premise - mechanical equipment not maintained to provide clean wash water (77(a)(i)/245)
- Operate food premise - mechanical equipment not maintained to provide sufficient chemical rinse solution (77(a)(ii)(B)/95)
- Handwash basin(s) are not obstructed and are provided in a convenient location in each food preparation area.
- Use basin other than for hand washing of employees (20(2)/95)
- Required
2 infractions
- Food is stored so as to prevent direct and/or cross-contamination in all areas.
- Fail to enclose hazardous food on display (27/245)
- Indicating thermometers present in clear and conspicuous location in all required units.
- Fail to provide thermometer in storage compartment (21/95)
- Food is stored so as to prevent direct and/or cross-contamination in all areas.