TOWN SWEETS AND GRILL
#A-75 Dundas St N, Cambridge ON N1R 6G5 · Facility
7 inspections
- Compliance Inspection
6 infractions
- Food is held at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Ensure wash water is between 60°C and 71°C
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Ensure walls are kept clean and in good repair
- Maintenance of sanitary facilities
- Maintain sanitary facility clean and in good repair
- Equip sanitary facility with single service towels or air dryer
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure equipment, utensils and or multi-service articles in good repair
- Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
- Food is held at 4°C (40°F) or less
- Re-inspection
0 infractions
- Compliance Inspection
3 infractions
- Food is held at 4°C (40°F) or less
- Manual dishwashing: Wash, rinse, sanitize technique
- Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Ensure wash water is between 60°C and 71°C
- Compliance Inspection
4 infractions
- Food processed in a safe manner
- Process food in a manner to ensure it is safe to eat
- Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours
- Cool hazardous food from 20°C (68°F) to 4°C (40°F) within 4 hours
- Food is held at 4°C (40°F) or less
- Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Ensure wash water is between 60°C and 71°C
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
- Food processed in a safe manner
- Compliance Inspection
8 infractions
- Either mechanical or manual dishwashing is provided
- Provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- Cover all food in storage
- Store raw foods separate and below cooked / ready-to-eat foods
- Manual dishwashing: Wash, rinse, sanitize technique
- Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
- Food is held at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Clean and sanitize multi-service articles after each use and as often as necessary
- Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
- Store toxic/poisonous substances in container bearing identifying labels
- Separate hand washing basin provided for food handlers
- Provide hand washing basin in a convenient location in the food preparation area
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
- Either mechanical or manual dishwashing is provided
- Compliance Inspection
0 infractions
- Re-inspection
0 infractions