Village On The St. Clair
170 Front Street, Sarnia ON N7T 2M5 · LTC Facility (Licensed)
6 inspections
- Required
2 infractions
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning.
- Fail to maintain refrigerated space in a clean and sanitary manner.
- Floors are clean and in good repair.
- Fail to maintain food premise with a tight, smooth and non-absorbent floor surface.
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning.
- Required
3 infractions
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning.
- Fail to maintain all surfaces clean and in good repair.
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
- Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
- Ceilings are clean and in good repair
- Fail to ensure the ceiling of the food-handling room is kept clean and in good repair.
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning.
- Required
2 infractions
- Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
- Fail to cover or enclose all food in a manner to prevent contamination.
- General housekeeping is satisfactory.
- Fail to maintain the premise in a clean and sanitary condition.
- Fail to remove all materials that are not associated with the daily operation of the food premise.
- Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
- Required
1 infraction
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
- Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
- Required
2 infractions
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
- Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
- There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.
- Fail to adequately control pests within the premise.
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
- Required
3 infractions
- Food contact surfaces properly designed, constructed, installed, maintained, and located (smooth, non-absorbent, cleanable, corrosion resistant, non-toxic and free from contamination).
- Fail to maintain counters, cutting boards, blocks, tables, or any other food contact surface in a smooth, non-absorbent, cleanable, corrosion resistant, or non-toxic manner.
- Mechanical dishwashing: Wash / rinse water clean, correct water temperature and timing cycles, sanitizer at correct concentration (NSF/ANSI Standard 3 Dishwasher).
- Fail to ensure chlorine sanitizer concentration is at least 50 parts per million at 49°C or greater for at least 45 seconds.
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
- Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
- Food contact surfaces properly designed, constructed, installed, maintained, and located (smooth, non-absorbent, cleanable, corrosion resistant, non-toxic and free from contamination).