Skip to content
Loading map…

Timber Garden

805 St. Clair St, Keewatin ON P0X 1C0 · Food Premises Disclosure

13 inspections

  1. Required

    4 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Food protected from potential contamination and adulteration
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  2. Follow-up

    1 infraction

    • Sanitary maintenance and provision of required supplies in staff / public washroom facilities
  3. Required

    7 infractions

    • Food is held at 4°C (40°F) or less
      • Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
    • Food Handler Training
      • Ensure that at least one food handler or supervisor on the premise has completed food handler training during every hour in which the premise is operating
      • Food premise does not have at least one food handler or supervisor that has completed food handler training on site
    • Separate raw foods from ready-to-eat foods during storage and handling
      • Handle raw foods separate from ready-to-eat foods, on separate preparation surfaces, and with separate utensils to prevent contamination
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Food protected from potential contamination and adulteration
      • Ensure all food is protected from potential contamination and adulteration
      • Cover all food in storage
      • Ensure food is not stored directly on the floor
      • Ensure food items are handled in a manner to prevent cross contamination by unclean equipment, utensils, food storage and preparation practices.
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C (75°F)
    • Sanitary maintenance and provision of required supplies in staff / public washroom facilities
      • Equip facility with hot and cold running water
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Maintain the premises in a clean and sanitary condition
      • Remove all materials not associated with the daily operation of food premises
  4. Required

    3 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Separate raw foods from ready-to-eat foods during storage and handling
      • Handle raw foods separate from ready-to-eat foods, on separate preparation surfaces, and with separate utensils to prevent contamination
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  5. Required

    4 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Food protected from potential contamination and adulteration
      • Cover all food in storage
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C (75°F)
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  6. Required

    4 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Adequate number of handwashing stations conveniently located and kept adequately supplied
      • Provide paper towels in a dispenser in close proximity to the handwashing station in the food preparation area
    • Food protected from potential contamination and adulteration
      • Cover all food in storage
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  7. Required

    4 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Handwashing stations used for the sole purpose of handwashing
      • Ensure hand wash basin is only used for handwashing of employees
    • Food protected from potential contamination and adulteration
      • Cover all food in storage
    • General housekeeping is satisfactory
      • Maintain the premises in a clean and sanitary condition
  8. Required

    4 infractions

    • Adequate number of handwashing stations conveniently located and kept adequately supplied
      • Provide paper towels in a dispenser in close proximity to the handwashing station in the food preparation area
    • Handwashing stations used for the sole purpose of handwashing
      • Ensure hand wash basin is only used for handwashing of employees
    • Food protected from potential contamination and adulteration
      • Cover all food in storage
      • Ensure food is not stored directly on the floor
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Maintain the premises in a clean and sanitary condition
  9. Follow-up

    0 infractions

  10. Required

    4 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Adequate number of handwashing stations conveniently located and kept adequately supplied
      • Provide paper towels in a dispenser in close proximity to the handwashing station in the food preparation area
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C (75°F)
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  11. Required

    3 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Food protected from potential contamination and adulteration
      • Cover all food in storage
      • Ensure food is not stored directly on the floor
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C (75°F)
  12. Follow-up

    1 infraction

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Hot water sanitizing rinse must be 82°C (180°F) or greater for at least 10 seconds
  13. Required

    9 infractions

    • Proper cooling methods/practices used
    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
    • Handwashing stations used for the sole purpose of handwashing
      • Ensure hand wash basin is only used for handwashing of employees
    • Washing hands thoroughly before and after handling food
      • Ensure employees wash hands before commencing work
      • Ensure handwashing is completed after handling raw foods
      • Ensure handwashing is completed between tasks during food preparation
      • Ensure that proper handwashing is completed, including using soap, lather for at least 20 seconds, rinse, and dry with paper towel or air dryer
    • Food protected from potential contamination and adulteration
      • Ensure all food is protected from potential contamination and adulteration
      • Store foods in containers that can be readily cleaned and sanitized
      • Racks, Shelves or pallets that are used to store food must be designed to protect food from contamination and must be readily cleanable
      • Ensure food is not stored directly on the floor
      • Ensure food items are handled in a manner to prevent cross contamination by unclean equipment, utensils, food storage and preparation practices.
    • Food contact surfaces properly designed, constructed, installed and maintained
      • Ensure all surfaces are readily cleanable and non-absorbent
    • Either manual or mechanical dishwashing provided
      • Ensure proper equipment is provided for cleaning and sanitizing of utensils
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
    • General housekeeping is satisfactory
      • Maintain the premises in a clean and sanitary condition