Valley Roots Deli
100 Madawasak Blvd., Arnprior ON K7S 1S7 · Butcher Shop
6 inspections
- Required
3 infractions
- All food shall be protected from contamination and adulteration
- Protect all food from contamination and adulteration.
- Manual dishwashing provides clean wash water, proper rinse, and sanitizing solution
- Chlorine sanitizer concentration must be a minimum 100 parts per million at 24°C or greater for at least 45 seconds.
- Toxic and poisonous substances are kept separate from food, in containers bearing a label and used in a manner that does not contaminate food
- Keep toxic and poisonous substances in a container that bears a label on which the contents of the container are clearly identified.
- All food shall be protected from contamination and adulteration
- Required
3 infractions
- Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable
- Provide racks, shelves or pallets that are designed to be readily cleanable.
- Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
- Keep floor or floor coverings tight, smooth and non-absorbent.
- The floors of every room must be kept clean and in good repair.
- Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
- Ensure surfaces of equipment and facilities are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary condition.
- Ensure sanitizer is available and/or of sufficient concentration to sanitize as often as necessary to maintain food contact surfaces in a sanitary condition
- Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable
- Required
10 infractions
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
- Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
- All food shall be protected from contamination and adulteration
- Protect all food from contamination and adulteration.
- Keep raw food separate from ready-to-eat food.
- Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable
- Provide racks, shelves or pallets that are designed to be readily cleanable.
- The food premise is operated and maintained such that it is not a health hazard, adversely affecting the sanitary operation or the wholesomeness of food
- Ensure food premise is free from every condition that may adversely affect the sanitary operation of the premise.
- Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
- Keep floor or floor coverings tight, smooth and non-absorbent.
- The floors of every room must be kept clean and in good repair.
- Walls and ceilings of rooms and passageways are readily cleanable, maintained in a sanitary condition, and kept in good repair
- Maintain walls in good repair in food-handling room
- General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
- Maintain the food premise in a clean and sanitary manner
- Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams
- Ensure equipment and utensils are free from cracks, crevices and open seams.
- Multi-service articles shall be cleaned and sanitized after each use
- Ensure multi-service articles are cleaned and sanitized after each use.
- Toxic and poisonous substances are kept separate from food, in containers bearing a label and used in a manner that does not contaminate food
- Keep toxic and poisonous substances in a container that bears a label on which the contents of the container are clearly identified.
- Ensure toxic and poisonous substances are used properly so as to not contaminate food or cause a health hazard.
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
- Follow-up
5 infractions
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
- Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
- Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable
- General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
- Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
- Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces are in good repair, clean and used for no other purpose
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
- Required
5 infractions
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
- Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
- Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain potentially hazardous foods at 4°C (40°F) or lower
- Equipment used for refrigeration or hot holding of potentially hazardous foods contains accurate and easily readable indicating thermometers
- Provide refrigeration units with accurate indicating thermometers that are easily readable
- All food shall be protected from contamination and adulteration
- Protect all food from contamination and adulteration.
- At least one certified food handler or supervisor is on the premise at all times during normal operation
- Ensure completion of food handling training by food handler or supervising staff.
- Ensure there is a trained food handler or supervisor working during all hours of operation.
- General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
- Maintain storage areas in a clean and sanitary manner
- Maintain food handling room in a sanitary condition
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
- Required
2 infractions
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
- Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
- Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain potentially hazardous foods at 4°C (40°F) or lower
- Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable
- Provide racks, shelves or pallets designed to protect food from contamination.
- Provide racks, shelves or pallets that are designed to be readily cleanable.
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower