Toujours Mikes
355 Algonquin Blvd E, Timmins ON P4N 1B5 · Restaurant
19 inspections
- Complaint
1 infraction
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- Improvement required.
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- Required
1 infraction
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Improvement required.
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Reinspection
0 infractions
- Complaint
2 infractions
- Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
- Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
- Food premise maintained in manner adversely affecting sanitary operation (493/17-7(1)(a)(ii)-465CRX)
- Required
3 infractions
- All Hot holding units/food items are maintained at 60°C (140°F) or hotter at all times. [s. 27(1), 30]
- Store potentially hazardous foods at internal temperature between 4°C and 60°C (493/17-27(1)-465CRX)
- All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
- Ground poultry, poultry products, poultry pieces not cooked to 74°C (165°F) or not reheated to 74°C (165°F) (MOHLTC/FPRD)
- Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
- Improvement required.
- All Hot holding units/food items are maintained at 60°C (140°F) or hotter at all times. [s. 27(1), 30]
- Required
1 infraction
- All Hot holding units/food items are maintained at 60°C (140°F) or hotter at all times. [s. 27(1), 30]
- Maintain potentially hazardous foods at internal temperature between 4°C and 60°C (493/17-27(1)-465CRX)
- All Hot holding units/food items are maintained at 60°C (140°F) or hotter at all times. [s. 27(1), 30]
- Reinspection
0 infractions
- Required
5 infractions
- 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]
- Fail to protect against entry of pests (493/17-13(1)-120MOD)
- Fail to protect against harbouring of pests (493/17-13(1)-465CRX)
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Improvement required.
- Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
- Fail to ensure storage shelves designed to protect against contamination (493/17-31-55MIN)
- Fail to ensure storage pallets designed to protect against contamination (493/17-31-55MIN)
- All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
- Improvement required.
- Food mixtures containing hazardous food not cooked to 74°C (165°F) or not reheated to 74°C (165°F) (MOHLTC/FPRD)
- Towels, table covers, napkins, and/or cloths are clean, intact, and/or used correctly. [s.15-16]
- Use cloth not in good repair for cleaning food contact surface (493/17-16(a)-55MIN)
- Use dirty cloth for cleaning food contact surface (493/17-16(b)-55MIN)
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
- Operate food premise – mechanical equipment not maintained to provide sufficient chemical solution rinse (493/17-20(1)(a)(ii)(B)-120MOD)
- Operate food premise – wash water temperature thermometer not easily readable (493/17-20(1)(b)-55MIN)
- Operate food premise – rinse water temperature thermometer not easily readable (493/17-20(1)(b)-55MIN)
- 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]
- Reinspection
2 infractions
- 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]
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Multiple infractions.
- Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
- Required
5 infractions
- 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]
- Improvement required.
- Fail to protect against entry of pests (493/17-13(1)-120MOD)
- Fail to protect against harbouring of pests (493/17-13(1)-465CRX)
- 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)]
- Fail to provide handwashing stations with adequate supplies (493/17-7(3)(c)-120MOD)
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
- All required records & other documentation were available at the time of inspection. [s. 29(2), 13 (2)]
- 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]
- Reinspection
1 infraction
- Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
- Improvement required.
- Fail to ensure facility surface cleaned as necessary (493/17-22-55MIN)
- Fail to ensure facility surface sanitized as necessary (493/17-22-55MIN)
- Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
- Required
4 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)
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
- All Hot holding units/food items are maintained at 60°C (140°F) or hotter at all times. [s. 27(1), 30]
- Hot-holding potentially hazardous foods at internal temperature below 60°C (493/17-30(a)-465CRX)
- Fail to provide thermometer in hot-holding equipment (493/17-30(b)-55MIN)
- Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
- 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
0 infractions
- Complaint
1 infraction
- All food handling room(s) maintained in clean and sanitary manner, free from clutter, and not used for sleeping. [s. 7(1)(b), (e), (f)]
- Required
1 infraction
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Improvement required.
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- 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]