The Lunch Box Chipstand
999697 Hwy 11N, Thornloe ON · Mobile Food Premises
Inspection summary
The Lunch Box Chipstand has been inspected once by Porcupine Health Unit, on July 15, 2019. The most recent inspection, on July 15, 2019, recorded 3 infractions.
No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control.
What these findings mean
Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded once on July 15, 2019. For example:
Food is held at 4°C (40°F) or less
Food safety training and certificationLower risk
Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.
Recorded once on July 15, 2019. For example:
Food handler hygiene
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded once on July 15, 2019. For example:
Service doors/windows screened and tightly closed to prevent the entrance of dust and fumes
About this data
These results come from Porcupine Health Unit, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.
1 inspection
- Required
3 infractions
- Food is held at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Food handler hygiene
- Operator / employee must wear head gear that confines the hair while working with food
- Service doors/windows screened and tightly closed to prevent the entrance of dust and fumes
- Screen all service doors/windows to the preparation area
- Food is held at 4°C (40°F) or less
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