Two Bay Enterprizes Ltd - Food Truck
90 Ferguson Road, Moosonee ON P0L 1Y0 · Mobile Food Premises
14 inspections
- Required
0 infractions
- Reinspection
0 infractions
- Required
2 infractions
- All frozen foods are kept/served frozen. [s. 28]
- Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
- Multiple infractions.
- Required
3 infractions
- 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]
- Maintain potentially hazardous foods at internal temperature between 4°C and 60°C (493/17-27(1)-465CRX)
- 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 permitting health hazard (493/17-7(1)(a)(i)-465CRX)
- All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
- Required
0 infractions
- Required
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)]
- Food premise not maintained with food handling room in sanitary condition (493/17-7(1)(e)-120MOD)
- 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)]
- Reinspection
0 infractions
- Required
1 infraction
- No food is handled or kept in the temperature range of 4°C-60°C (40°F-140°F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2), 32(1)(b)]
- Improvement required.
- No food is handled or kept in the temperature range of 4°C-60°C (40°F-140°F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2), 32(1)(b)]
- 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]
- Required
0 infractions
- Demand*
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions