Vyybe - Food Take Out
58 Ontario Avenue Elliot Lake ON P5A 1Y1 · Food Take Out
5 inspections
- Required
3 infractions
- General housekeeping is sufficient to maintain the premise in a clean and sanitary condition [Sec. 7(1)]
- The premises must be maintained in a clean and sanitary condition [Sec. 7(1)(a)(i)]
- Daily housekeeping practices must be improved
- Easily readable, accurate indicating thermometers used to verify food preparation and storage temperatures [Sec. 30(b)]
- Provide an easily readable, accurate indicating thermometer to check food storage temperatures within all refrigeration units [Sec. 30(b)]
- Adequate hand washing station(s) in all preparation / service areas used for hand washing only [Sec. 7(3)]
- General housekeeping is sufficient to maintain the premise in a clean and sanitary condition [Sec. 7(1)]
- Required
3 infractions
- Where food is prepared or handled on-site, there is at least one food handler or supervisor on the premises who has completed the food handler training at the time of inspection [Sec. 32]
- A certified food handler must be on-site at all times of operation [Sec. 32]
- Food contact surfaces cleaned and sanitized after each use and as often as is necessary to maintain such surfaces in a sanitary condition [Sec. 22]
- Sanitizing solution must be prepared as often as is necessary to maintain the required concentration
- Easily readable, accurate indicating thermometers used to verify food preparation and storage temperatures [Sec. 30(b)]
- Provide an easily readable, accurate indicating thermometer to check food storage temperatures within all refrigeration units [Sec. 30(b)]
- Where food is prepared or handled on-site, there is at least one food handler or supervisor on the premises who has completed the food handler training at the time of inspection [Sec. 32]
- Required
3 infractions
- Proper manual dishwashing procedure followed (wash, rinse, sanitize) [Sec. 19]
- Provide sufficient detergent or chemicals for washing or sanitizing
- Where food is prepared or handled on-site, there is at least one food handler or supervisor on the premises who has completed the food handler training at the time of inspection [Sec. 32]
- A certified food handler must be on-site at all times of operation [Sec. 32]
- For information on the Safe Food Handling training requirements contact your local APH office
- Adequate hand washing station(s) in all preparation / service areas used for hand washing only [Sec. 7(3)]
- Hand washing station is only to be used for hand washing and shall not be obstructed in any way [Sec. 7(4)]
- Adequate number of designated hand washing station must be provided in the food preparation area [Sec. 7(3)(c)]
- Proper manual dishwashing procedure followed (wash, rinse, sanitize) [Sec. 19]
- Required
3 infractions
- Where food is prepared or handled on-site, there is at least one food handler or supervisor on the premises who has completed the food handler training at the time of inspection [Sec. 32]
- A certified food handler must be on-site at all times of operation [Sec. 32]
- For information on the Safe Food Handling training requirements contact your local APH office
- Proper manual dishwashing procedure followed (wash, rinse, sanitize) [Sec. 19]
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds [Sec. 19(b)]
- Ensure a sanitizing test kit is provided and used to verify the concentration of the sanitizing agent
- Food contact surfaces cleaned and sanitized after each use and as often as is necessary to maintain such surfaces in a sanitary condition [Sec. 22]
- Sanitizing solution must be prepared as often as is necessary to maintain the required concentration
- Ensure a sanitizing test kit is provided and used to verify the concentration of the sanitizing agent
- Where food is prepared or handled on-site, there is at least one food handler or supervisor on the premises who has completed the food handler training at the time of inspection [Sec. 32]
- Required
4 infractions
- Where food is prepared or handled on-site, there is at least one food handler or supervisor on the premises who has completed the food handler training at the time of inspection [Sec. 32]
- A certified food handler must be on-site at all times of operation [Sec. 32]
- For information on the Safe Food Handling training requirements contact your local APH office
- Either manual or mechanical dishwashing provided [Sec. 18]
- Provide a two-compartment sink of sufficient size for cleaning and sanitizing of utensils other than multi-service articles [Sec. 18(2)(ii)]
- Food contact surfaces cleaned and sanitized after each use and as often as is necessary to maintain such surfaces in a sanitary condition [Sec. 22]
- Wash, rinse and sanitize equipment / utensils after each use or as often as necessary [Sec. 22]
- Sanitizing solution must be prepared as often as is necessary to maintain the required concentration
- Adequate hand washing station(s) in all preparation / service areas, supplied with hot and cold running water, liquid soap and paper towels.
- Hot and cold running water must be provided at the designated hand washing station [Sec. 1(1)]
- Single-service paper towels must be provided at the designated hand washing station [Sec. 1(1)]
- Soap in a dispenser must be provided at the designated hand washing station [Sec. 1(1)]
- Where food is prepared or handled on-site, there is at least one food handler or supervisor on the premises who has completed the food handler training at the time of inspection [Sec. 32]