The Volcano Cafe & Lounge
A25 1755 Pickering Pkwy, Pickering ON L1V 6K5 · Food Safety Inspections
7 inspections
- Routine & Complaint
2 infractions
- Food protected from potential contamination and/or adulteration
- * Observed raw foods stored above cooked / ready-to-eat foods
- Operator to ensure cooked and ready-to-eat foods are separated and above raw foods when handled or stored
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
- Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
- Food protected from potential contamination and/or adulteration
- Routine
3 infractions
- Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
- * Fail to provide adequate supplies (single-use towels, soap in a dispenser) for the hand washing basin in the food preparation area
- Operator to ensure hand washing basins are adequately supplied
- Food protected from potential contamination and/or adulteration
- * Observed raw foods stored above cooked / ready-to-eat foods
- Operator to ensure cooked and ready-to-eat foods are separated and above raw foods when handled or stored
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- * Fail to maintain all equipment/non-food contact surfaces as readily cleanable and non-absorbent
- * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
- Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
- Operator to ensure that all equipment/non-food contact surfaces are readily cleanable/non-absorbent and of sound and tight construction.
- Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
- Routine
1 infraction
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
- Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- Routine
2 infractions
- Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
- * Fail to provide adequate supplies (single-use towels, soap in a dispenser) for the hand washing basin in the food preparation area
- Operator to ensure hand washing basins are adequately supplied
- Food protected from potential contamination and/or adulteration
- * Observed scoop / dipper not kept in a manner preventing bacterial growth
- Operator to ensure scoop / dipper well is kept in a manner preventing bacterial growth
- Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
- Routine
3 infractions
- Potentially hazardous food is held at 4°C (40°F) or lower
- * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
- Potentially hazardous foods observed at an internal temperature above 4° C (40°F)
- Thermometers used to verify food preparation and storage temperatures
- * Fail to provide easily readable thermometer
- * Fail to use accurate thermometer to check storage temperature of potentially hazardous food
- Operator to provide accurate and easily readable indicating thermometers in temperature controlled rooms/equipment used for storage of potentially hazardous foods
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
- Operator to adjust or repair the malfunctioning cooler immediately. Do not store any potentially hazardous foods in the malfunctioning unit until it is able to maintain hazardous foods at 4° C or lower
- Potentially hazardous food is held at 4°C (40°F) or lower
- Routine
2 infractions
- Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
- * Fail to provide hot and cold water for hand washing in food preparation area
- * Fail to provide adequate supplies (single-use towels, soap in a dispenser) for the hand washing basin in the food preparation area
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- * Fail to ensure filters in the ventilation system are maintained in a clean and sanitary manner
- Operator to ensure filters in the ventilation system are maintained in a clean and sanitary manner
- Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
- Routine
1 infraction
- Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
- * Fail to use equipment/utensils/dishes/food containers/multi-service articles in good repair (i.e. free from cracks/crevices/chips/open seams)
- Operator to ensure all food contact surfaces, utensils and/or multi-service articles are cleaned and sanitized after each use and are maintained in good repair
- Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)