Ursuline College Chatham
85 Grand Ave W, Chatham ON N7L 1B6 · Cafeteria
23 inspections
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
2 infractions
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Ensure hand washing stations are used only for employee hand washing
- The surfaces of equipment and facilities other than utensils that come in contact with food are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 22
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Required
0 infractions
- Required
1 infraction
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Ensure hand washing stations are used only for employee hand washing
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Required
0 infractions
- Required
1 infraction
- The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
- Maintain ventilation system to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat
- The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
- Follow-up
0 infractions
- Required
2 infractions
- General housekeeping is satisfactory s. 7(1)e, f
- The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
- Maintain ventilation system to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat
- The ventilation system requires thorough cleaning
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
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0 infractions
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1 infraction
- Manual dishwashing: Wash, rinse, sanitize technique s.74 / 75
- Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
- Manual dishwashing: Wash, rinse, sanitize technique s.74 / 75
- Required
2 infractions
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Ensure all food is protected from potential contamination and adulteration
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Ensure refrigeration unit is maintained in good repair
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating s.33(2)(b)
- Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating s.33(2)(b)
- Required
1 infraction
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Displayed food must be enclosed in a manner to prevent contamination
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36