Totem Lodge
1 Totem Rd, Sioux Narrows ON P0X 1N0 · Food Premises Disclosure
4 inspections
- Required
3 infractions
- Thermometers used to verify storage, food preparation, and hot holding temperatures
- Provide an easily readable, accurate thermometer to measure the internal temperature of hazardous foods
- Washing hands thoroughly before and after handling food
- Ensure employees wash hands after using washroom
- Ensure employees wash hands before commencing work
- Ensure employees wash hands before resuming 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
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Thermometers used to verify storage, food preparation, and hot holding temperatures
- Required
3 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
- 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
- Constant supply of potable hot and cold running water under pressure
- Provide source of potable water under pressure
- Provide hot and cold running water in food preparation area
- Provide hot and cold running water in utensil washing area
- Ultraviolet Light must be NSF 55a certified or equivalent
- Water sample must be taken as soon as possible
- Food is held at 4°C (40°F) or less
- Required
1 infraction
- Food protected from potential contamination and adulteration
- Required
0 infractions