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The Hub YXL - Pelican Lake Sandwich Company

35 Wellington St, Sioux Lookout ON P8T 1A5 · Food Premises Disclosure

12 inspections

  1. Required

    1 infraction

    • Adequate number of handwashing stations conveniently located and kept adequately supplied
  2. Required

    3 infractions

    • Adequate number of handwashing stations conveniently located and kept adequately supplied
      • Provide paper towels in a dispenser in close proximity to the handwashing station in the food preparation area
    • Sanitary maintenance and provision of required supplies in staff / public washroom facilities
      • Equip facility with hot and cold running water
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  3. Required

    2 infractions

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Hot water sanitizing rinse must be 82°C (180°F) or greater for at least 10 seconds
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  4. Required

    0 infractions

  5. Required

    1 infraction

    • Proper cooling methods/practices used
      • Food is cooled from 60°C (140°F) to 20°C (68°F) within 2 hours
      • Food is cooled from 20°C (68°F) to 4°C (40°F) within 4 hours
      • Proper containers must be used for cooling purposes
  6. Required

    2 infractions

    • Food is held at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
      • Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
  7. Required

    3 infractions

    • Proper cooling methods/practices used
      • Proper containers must be used for cooling purposes
    • Adequate number of handwashing stations conveniently located and kept adequately supplied
      • Provide potable hot and cold running water for handwashing in food preparation area
    • Sanitary maintenance and provision of required supplies in staff / public washroom facilities
      • Equip facility with hot and cold running water
  8. Required

    0 infractions

  9. Required

    0 infractions

  10. Required

    1 infraction

    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  11. Required

    1 infraction

    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  12. Required

    2 infractions

    • Washing hands thoroughly before and after handling food
      • Ensure handwashing is completed between tasks during food preparation
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • Ensure all surfaces are clean and maintained in good repair