The Victory Tavern
91 Cedar Street S, Timmins ON P4N 2G7 · Bar/Lounge
15 inspections
- Required
0 infractions
- 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)]
- Use handwashing station other than for handwashing of employees (493/17-7(4)-55MIN)
- Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
- Improvement required.
- Operate food premise – three-sink equipment not of sufficient size (493/17-18(2)(i)-55MIN)
- 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)]
- Reinspection
1 infraction
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
- Improvement required.
- Operate food premise – mechanical equipment not designed 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 provide sufficient chemical solution rinse (493/17-20(1)(a)(ii)(B)-120MOD)
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
- Reinspection
3 infractions
- Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
- Operate food premise – fail to provide equipment for cleaning and sanitizing utensils as required (493/17-18-465CRX)
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
- Improvement required.
- 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 provide sufficient chemical solution rinse (493/17-20(1)(a)(ii)(B)-120MOD)
- 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)
- Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
- Required
2 infractions
- 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)
- Washroom(s) maintained in a clean and sanitary manner. [s. 7 (1)(c)(iii), 25]
- Operate food premise – fail to keep sanitary facility with hot and cold running water (493/17-25(3)(a)-55MIN)
- Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
- Reinspection
2 infractions
- Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]
- Improvement required.
- 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
2 infractions
- Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]
- Improvement required.
- 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)
- Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]
- Required
3 infractions
- Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]
- 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 provide sufficient chemical solution rinse (493/17-20(1)(a)(ii)(B)-120MOD)
- 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)
- Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]
- Complaint
0 infractions
- 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 provide sufficient chemical solution rinse (493/17-20(1)(a)(ii)(B)-120MOD)
- 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]
- 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 provide sufficient chemical solution rinse (493/17-20(1)(a)(ii)(B)-120MOD)
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
- Reinspection
0 infractions
- Required
1 infraction
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
- Complaint
0 infractions
- Required
0 infractions