Vince's Market
234 Toronto St S, Uxbridge ON L9P 0C4 · Food Safety Inspections
11 inspections
- Routine & Complaint
3 infractions
- Potentially hazardous food is held at 4°C (40°F) or lower
- * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
- Potentially hazardous foods observed at an internal temperature above 4° C (40°F)
- Operator to conduct internal temperature checks of potentially hazardous foods
- Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
- Separate hand washing basin provided for food handlers
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
- Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
- Potentially hazardous food is held at 4°C (40°F) or lower
- Re-Inspection
0 infractions
- Routine
4 infractions
- Potentially hazardous food is held at 4°C (40°F) or lower
- * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
- Potentially hazardous foods observed at an internal temperature above 4° C (40°F)
- Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
- Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
- * Fail to provide hot and cold water for hand washing in food preparation area
- * Fail to provide adequate supplies (single-use towels, soap in a dispenser) for the hand washing basin in the food preparation area
- Operator to ensure hand washing basins are adequately supplied
- Food protected from potential contamination and/or adulteration
- * Observed foods stored in containers that cannot be readily cleaned and sanitized
- Operator to ensure all food is properly stored, displayed, transported and served to prevent contamination
- Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
- * Fail to use equipment/utensils/dishes/food containers/multi-service articles in good repair (i.e. free from cracks/crevices/chips/open seams)
- Operator to ensure all food contact surfaces, utensils and/or multi-service articles are cleaned and sanitized after each use and are maintained in good repair
- Potentially hazardous food is held at 4°C (40°F) or lower
- Re-Inspection
0 infractions
- Routine
3 infractions
- Potentially hazardous food is held at 4°C (40°F) or lower
- * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
- * Fail to provide adequate refrigerated space for potentially hazardous food storage
- Potentially hazardous foods observed at an internal temperature above 4° C (40°F)
- Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
- * Fail to provide hot and cold water for hand washing in food preparation area
- * Fail to provide adequate supplies (single-use towels, soap in a dispenser) for the hand washing basin in the food preparation area
- Operator to ensure hand washing basins are adequately supplied
- Frequency of garbage removal adequate to maintain the premises in a sanitary condition
- * Fail to clean / sanitize garbage receptacle often as necessary
- Operator to ensure garbage is removed as often as necessary to maintain premise in a sanitary manner
- Potentially hazardous food is held at 4°C (40°F) or lower
- Re-Inspection
0 infractions
- Routine
2 infractions
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
- * Fail to ensure sanitizing solution contains the appropriate type of chemical solution and/or concentration/strength of sanitizer
- Operator to ensure sanitizing solution contain the appropriate type of chemical solution and/or concentration/strength for sanitizing
- Floors clean and in good repair
- * Fail to maintain carpeting in areas where food is served in a clean and sanitary condition
- Operator to ensure floors are kept clean and in good repair
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
- Re-Inspection
0 infractions
- Routine
4 infractions
- Potentially hazardous food is held at 4°C (40°F) or lower
- * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
- Potentially hazardous foods observed at an internal temperature above 4° C (40°F)
- Washing hands thoroughly before and after handling food
- * Food handlers fail to wash hands as often as necessary to prevent the contamination of food or food areas
- Food handlers must wash hands after they are contaminated and before handling food
- Operator to wash hands before putting on disposable gloves
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- * Fail to maintain all equipment/non-food contact surfaces are of sound and tight construction
- Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- * Fail to ensure adequate sanitizer concentration are achieved for sanitizing
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Operator to ensure utensils are manually sanitized after each mechanical wash cycle
- Operator to ensure the appropriate chemicals and/or temperatures are used for proper washing and sanitizing
- Operator to ensure mechanical dishwasher is maintained in good repair
- Potentially hazardous food is held at 4°C (40°F) or lower
- Re-Inspection
2 infractions
- Food is prepared in a safe manner
- * Potentially hazardous foods observed at an internal temperature between 4° C (40°F) and 60°C (140°F) for greater than 2 hours
- Operator to ensure potentially hazardous foods are processed, prepared and manufactured at temperatures between 4°C (40°F) and 60°C (140°F) within 2 hours
- Separate hand washing basin provided for food handlers
- * Fail to use basin only for hand washing of employees
- Operator to ensure designated hand washing basin is only used for hand washing
- Food is prepared in a safe manner
- Routine
5 infractions
- Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
- * Fail to provide adequate supplies (single-use towels, soap in a dispenser) for the hand washing basin in the food preparation area
- Operator to ensure hand washing basins are adequately supplied
- Food protected from potential contamination and/or adulteration
- * Fail to protect food from contamination and/or adulteration
- * Observed scoops/utensils not being stored in a sanitary manner to prevent contamination and/or adulteration
- Operator to ensure scoops/utensils are stored and maintained in a sanitary manner to prevent contamination and/or adulteration
- Operator to ensure cooked and ready-to-eat foods are separated and above raw foods when handled or stored
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
- Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- * Fail to provide sufficient detergent, chemicals, or required water temperatures for washing and sanitizing
- Operator to ensure the appropriate chemicals and/or temperatures are used for proper washing and sanitizing
- Floors clean and in good repair
- * Fail to ensure floors of food premise are kept clean and/or in good repair
- Operator to ensure floors are kept clean and in good repair
- Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels