Travelodge Oshawa
940 Champlain Ave, Oshawa ON L1J 7A6 · Food Safety Inspections
6 inspections
- Re-Inspection
0 infractions
- Re-Inspection
2 infractions
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Manual dishwashing: Wash, rinse, sanitize technique
- * Fail to ensure adequate sanitizer concentration are achieved for sanitizing
- * Fail to use proper wash/rinse/sanitize technique
- Chlorine sanitizer concentration must be at least 100 parts per million and not lower than 24°C for at least 45 seconds
- Operator to ensure the proper wash/rinse/sanitize dishwashing technique is applied
- 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
- * Fail to protect food from contamination and/or adulteration
- * Observed raw foods stored above cooked / ready-to-eat foods
- Operator to ensure all food is properly stored, displayed, transported and served to prevent contamination
- Operator to ensure cooked and ready-to-eat foods are separated and above raw foods when handled or stored
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- * Fail to provide mechanical dishwasher in good repair
- Hot water sanitizer must be at 82°C or greater for at least 10 seconds
- Operator to ensure utensils are manually sanitized after each mechanical wash cycle
- Operator to ensure mechanical dishwasher is maintained in good repair
- Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
- 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
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- * Fail to provide mechanical dishwasher in good repair
- Hot water sanitizer must be at 82°C or greater for at least 10 seconds
- Operator to ensure mechanical dishwasher is maintained in good repair
- Adequate protection against the entrance of insects, vermin, and rodents
- * Fail to maintain a written record of pest control measures taken for 1 year
- Operator to ensure written records are maintained for 1 year
- Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
- Routine
1 infraction
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
- * Fail to ensure sanitizing solution contains the appropriate type of chemical solution and/or concentration/strength of sanitizer
- Operator to ensure all food contact surfaces are properly cleaned & sanitized
- Operator to ensure sanitizing solution contain the appropriate type of chemical solution and/or concentration/strength for sanitizing
- Operator to provide a test reagent for other approved sanitizers
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
- 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
- Minimum of 1 Certified Food Handler per hour of operation?
- * Fail to provide a minimum of 1 certified food handler per hour of operation
- Operator to ensure a minimum of 1 certified food handler is present during every hour of operation
- Operator to provide proof of a certified food handler certificate
- Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels