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The Pickle Lake Hotel

1 Koval St, Pickle Lake ON P0V 3A0 · Food Premises Disclosure

7 inspections

  1. Required

    0 infractions

  2. Required

    0 infractions

  3. Required

    4 infractions

    • Food is held at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
    • 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
    • Washing hands thoroughly before and after handling food
    • Food protected from potential contamination and adulteration
      • Ensure all food is protected from potential contamination and adulteration
      • Ensure food is not stored directly on the floor
  4. Required

    3 infractions

    • Separate raw foods from ready-to-eat foods during storage and handling
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Food protected from potential contamination and adulteration
      • Ensure all food is protected from potential contamination and adulteration
      • Ensure food is not stored directly on the floor
    • Sanitary maintenance and provision of required supplies in staff / public washroom facilities
      • Equip facility with single-service towels or a hot air dryer
  5. Required

    1 infraction

    • Food protected from potential contamination and adulteration
      • Ensure all food is protected from potential contamination and adulteration
      • Ensure food items are handled in a manner to prevent cross contamination by unclean equipment, utensils, food storage and preparation practices.
  6. Required

    2 infractions

    • Adequate number of handwashing stations conveniently located and kept adequately supplied
      • Provide a handwashing station in a convenient location in the food preparation area
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
      • Ensure a sanitizing test kit is provided and used to verify the concentration of the chemical sanitizing agent
  7. Required

    2 infractions

    • Food protected from potential contamination and adulteration
      • Ensure all food is protected from potential contamination and adulteration
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred