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The Snack Shack and Mini Putt

1 Fleming Dr, Temiskaming Shores P0J ON · Snack Bar/Concession Stand

19 inspections

  1. Required

    3 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]
    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
  2. Required

    3 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • 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]
    • Washroom(s) maintained in a clean and sanitary manner. [s. 7 (1)(c)(iii), 25]
  3. Required

    0 infractions

  4. Required

    0 infractions

  5. Required

    0 infractions

  6. Required

    0 infractions

  7. Required

    1 infraction

    • 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]
  8. Required

    0 infractions

  9. Required

    3 infractions

    • Door(s) & window(s) screened or otherwise sealed to prevent entry.
    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent, and cleanable surfaces
    • No other observed/reported structural elements permitting (or likely to permit) a health hazard.
  10. Required

    0 infractions

  11. Required

    3 infractions

    • Temperature of hazardous foods in walk-in cooler(s), refrigerator(s), prep table(s), or other cold-holding units is 4C(40F) or less.
    • Food contact surfaces/equipment maintained in smooth, non-absorbent manner is washed, rinsed, and sanitized after every use.
    • 2-sink manual dishwashing provided with wash, rinse, sanitize technique.
  12. Required

    4 infractions

    • Food contact surfaces/equipment maintained in smooth, non-absorbent manner is washed, rinsed, and sanitized after every use.
    • General cleanliness is good in all food preparation, storage, dining, and washroom areas.
    • Garbage receptacles and holding bin(s) cleaned and sanitized on regular basis.
    • Door(s) & window(s) screened or otherwise sealed to prevent entry.
  13. Required

    0 infractions

  14. Required

    4 infractions

    • Temperature of hazardous foods in walk-in cooler(s), refrigerator(s), prep table(s), or other cold-holding units is 4C(40F) or less.
    • Hazardous foods are reheated to 74C (165F) or original cooking temperature within 2 hours.
    • Food contact surfaces/equipment maintained in smooth, non-absorbent manner is washed, rinsed, and sanitized after every use.
    • General cleanliness is good in all food preparation, storage, dining, and washroom areas.
  15. Required

    3 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent, and cleanable surfaces
    • Washrooms provided with hot/cold running water; handwash basins; paper towels, continuous cloth roller, or hot air blower, soap; garbage receptacle; and toilet paper.
    • All equipment of sound construction.
  16. Required

    2 infractions

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
    • Indicating thermometers present in clear and conspicuous location in all required units.
  17. Required

    2 infractions

    • General cleanliness is good in all food preparation, storage, dining, and washroom areas.
    • Pest control efforts maintained so as not to permit a health hazard.
  18. Required

    4 infractions

    • Temperature of hazardous foods in walk-in cooler(s), refrigerator(s), prep table(s), or other cold-holding units is 4C(40F) or less.
    • 2-sink manual dishwashing provided with wash, rinse, sanitize technique.
    • Door(s) & window(s) screened or otherwise sealed to prevent entry.
    • No other housekeeping element(s) observed/reported permitting (or likely to permit) a health hazard.
  19. 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
    • Thermometers used to verify food preparation and storage temperatures;
      • Provide an easily readable, accurate indicating thermometer to check storage