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The Poutine King - Events

114 Yorkvalley Way Winnipeg MB R3Y 0K7 · Food - Special Event

11 inspections

  1. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Cold station was measured at 18C. Internal temperature of foods measured at 11C.2) Temperature sheets did not indicate what foods or which units were being measured
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large containers of pickles that state they are to be refrigerated were left out at room temperature
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pulled pork was not being reheated properly
  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • All hot holding units (4) measured 45-48C. Units were turned to a higher temperature during inspection
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler inserts measuring at 17C. Operator to add ice and monitor internal temperature of foods and discard if not maintaining temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel not in dispenser.
  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pulled pork in hot holding unit measured 42 degrees Celsius.Chickpea curry in hot holding unit measured 20 degrees Celsius.Neither product had been properly heated prior to being placed into hot holding.Advised to heat foods to 74 degrees Celsius prior to placing in holding unit. Products re-heated at time of inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser was empty.Unit re-stocked at time of inspection.
  9. Demand Inspection

    0 infractions

  10. Demand Inspection

    0 infractions

  11. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooler measured 11C2. Cooked fried chicken measured 26C. Chicken was placed back in deep fryer during inspection