The Senator Dining Room (Senator Hotel)
14 Mountjoy St S, Timmins ON P4N 1S4 · Restaurant
21 inspections
- Reinspection
1 infraction
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
- Operate food premise – mechanical equipment not maintained to maintain wash water between 60°C and 71°C (493/17-20(1)(a)(i)-120MOD)
- Operate food premise – mechanical equipment not maintained to maintain rinse water at 82°C (493/17-20(1)(a)(ii)(A)-120MOD)
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
- Reinspection
1 infraction
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
- Operate food premise – mechanical equipment not maintained to maintain wash water between 60°C and 71°C (493/17-20(1)(a)(i)-120MOD)
- Operate food premise – mechanical equipment not maintained to maintain rinse water at 82°C (493/17-20(1)(a)(ii)(A)-120MOD)
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
- Reinspection
2 infractions
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
- Operate food premise – fail to provide mechanical equipment with wash water temperature thermometer (493/17-20(1)(b)-55MIN)
- Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
- Sanitize utensils using agent for which test reagent not readily available (493/17-19(e)(iii)-55MIN)
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
- Required
5 infractions
- 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]
- Improvement required.
- Fail to protect against harbouring of pests (493/17-13(1)-465CRX)
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
- Operate food premise – fail to provide mechanical equipment with wash water temperature thermometer (493/17-20(1)(b)-55MIN)
- Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
- Sanitize utensils using agent for which test reagent not readily available (493/17-19(e)(iii)-55MIN)
- Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
- Improvement required.
- Food premise maintained in manner adversely affecting sanitary operation (493/17-7(1)(a)(ii)-465CRX)
- At all times, there is at least one certified food handler present every hour of operation. [s.32]
- Fail to ensure completion of food handling training by food handler or supervisor (493/17-32-305MAJ)
- 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]
- Reinspection
1 infraction
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
- Operate food premise – fail to provide mechanical equipment with wash water temperature thermometer (493/17-20(1)(b)-55MIN)
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
- Required
1 infraction
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
- Improvement required.
- Operate food premise – fail to provide mechanical equipment with wash water temperature thermometer (493/17-20(1)(b)-55MIN)
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
- Required
0 infractions
- Required
4 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]
- Fail to maintain ventilation system to ensure elimination of excessive heat (493/17-11-120MOD
- 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]
- Fail to protect against entry of pests (493/17-13(1)-120MOD)
- Fail to protect against harbouring of pests (493/17-13(1)-465CRX)
- All frozen foods are kept/served frozen. [s. 28]
- Fail to maintain frozen food in frozen state until prepared for use (493/17-28-465CRX)
- All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
- 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]
- Required
3 infractions
- 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]
- Fail to protect against harbouring of pests (493/17-13(1)-465CRX)
- All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) 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]
- Improvement required.
- 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
3 infractions
- 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]
- Fail to protect against harbouring of pests (493/17-13(1)-465CRX)
- 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)
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
- Operate food premise – wash water temperature thermometer not easily readable (493/17-20(1)(b)-55MIN)
- 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
4 infractions
- Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]
- 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]
- Fail to protect against harbouring of pests (493/17-13(1)-465CRX)
- All frozen foods are kept/served frozen. [s. 28]
- Improvement required.
- All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
- Required
2 infractions
- 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]
- Improvement required.
- Fail to protect against entry of pests (493/17-13(1)-120MOD)
- 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)
- 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]
- Reinspection
3 infractions
- Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]
- All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
- Operate food premise – mechanical equipment not maintained to maintain wash water between 60°C and 71°C (493/17-20(1)(a)(i)-120MOD)
- Operate food premise – mechanical equipment not maintained to maintain rinse water at 82°C (493/17-20(1)(a)(ii)(A)-120MOD)
- Required
5 infractions
- Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]
- Improvement required.
- All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
- Maintain potentially hazardous foods at internal temperature between 4°C and 60°C (493/17-27(1)-465CRX)
- Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
- Improvement required.
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
- Operate food premise – mechanical equipment not maintained to maintain wash water between 60°C and 71°C (493/17-20(1)(a)(i)-120MOD)
- Operate food premise – mechanical equipment not maintained to maintain rinse water at 82°C (493/17-20(1)(a)(ii)(A)-120MOD)
- Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
- Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]
- Reinspection
1 infraction
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
- Required
4 infractions
- Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]
- Ice not made from potable water (493/17-26(5)-465CRX)
- 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)
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
- Operate food premise – mechanical equipment not maintained to maintain wash water between 60°C and 71°C (493/17-20(1)(a)(i)-120MOD)
- Operate food premise – mechanical equipment not maintained to maintain rinse water at 82°C (493/17-20(1)(a)(ii)(A)-120MOD)
- Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
- Sanitize utensils in quaternary ammonium compound solution of less than 200 p.p.m. (493/17-19(c)-120MOD)
- Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]
- Reinspection
1 infraction
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
- Reinspection
2 infractions
- All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
- Required
2 infractions
- All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
- Operate food premise – mechanical equipment not maintained to maintain wash water between 60°C and 71°C (493/17-20(1)(a)(i)-120MOD)
- Required
2 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)]
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
- Required
0 infractions