Tri Town Extendicare (Kitchen)
00 143 Bruce St, Haileybury ON P0J 1K0 · Institutional Food Service
14 inspections
- Required
2 infractions
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- Food premise not maintained with tight floor surface where food handled (493/17-7(1)(c)(i)-55MIN)
- Food premise not maintained with smooth floor surface where food handled (493/17-7(1)(c)(i)-55MIN)
- Food premise not maintained with clean ceiling in food-handling room (493/17-7(1)(g)-55MIN)
- Food premise not maintained with ceiling in good repair in food-handling room (493/17-7(1)(g)-55MIN)
- All equipment, utensils, and multi-service articles used in any aspect of food preparation, handling, service, and/or sale must be suitable for the intended purpose and kept in good repair. [s. 8]
- Use food equipment not of sound and tight construction (493/17-8(1)(a)-120MOD)
- Use food equipment not in good repair (493/17-8(1)(b)-120MOD)
- Use equipment not free from cracks in contact with food (493/17-8(1)(b)-120MOD)
- Use equipment not free from crevices in contact with food (493/17-8(1)(b)-120MOD)
- Use equipment not free from open seams in contact with food (493/17-8(1)(b)-120MOD)
- Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
- 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)
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
- All equipment, utensils, and multi-service articles used in any aspect of food preparation, handling, service, and/or sale must be suitable for the intended purpose and kept in good repair. [s. 8]
- At all times, there is at least one certified food handler present every hour of operation. [s.32]
- 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]
- Required
3 infractions
- Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]
- All equipment, utensils, and multi-service articles used in any aspect of food preparation, handling, service, and/or sale must be suitable for the intended purpose and kept in good repair. [s. 8]
- Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions