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Wayne's Cafe

109 Centre Street Meadow Lake SK S9X 1L3 · Food Premises

9 inspections

  1. Routine

    2 infractions

    • Maintenance & General Sanitation
      • Materials and equipment not required for the operation of public eating establishment are stored in the premises. Refer to section 3.1(3) of the Food Facility Standards.
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and section 2.1 of the Food Facility Standards.
      • Equipment as specified by the Public Health Inspector, are not kept clean and sanitized and/or maintained in good repair. Refer to section 2.2(5) of the Food Facility Standards.
    • Lighting
      • Lighting intensity is not adequate to facilitate cleaning, i.e. 220 lux or more (at a distance of 91 cm (3 ft.) above the floor) in areas used for dining, handwashing, dishwashing, utensil, and equipment storage, and washrooms. Refer to subclause 13(b)(iii) of The Food Safety Regulations and section 1.7(1)(b) of the Food Facility Standards. (Show More)
  2. Routine

    1 infraction

    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
  3. Follow-up

    1 infraction

    • Maintenance & General Sanitation
      • A written cleaning schedule for the food facility is not established. Refer to clause 18(a) of The Food Safety Regulations and 4.2 and 4.3 of the Public Eating Establishment Standards.
      • Equipment as specified by the Public Health Inspector, are not kept clean and sanitized and/or maintained in good repair. Refer to 3.1.5 of the Public Eating Establishment Standards.
  4. Follow-up

    0 infractions

  5. Routine

    5 infractions

    • Maintenance & General Sanitation
      • A written cleaning schedule for the food facility is not established. Refer to clause 18(a) of The Food Safety Regulations and 4.2 and 4.3 of the Public Eating Establishment Standards.
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
      • Equipment as specified by the Public Health Inspector, are not kept clean and sanitized and/or maintained in good repair. Refer to 3.1.5 of the Public Eating Establishment Standards.
    • Food Protection
      • Food or drink (including water and ice) is not prepared, stored, cooked, processed, dispensed, transported, served or sold in a manner that prevents or minimizes the risk of illness, poisoning or injury to the public. Refer to clauses 19(1)(a) and 19(2)(a) of The Food Safety Regulations.
    • Temperature Control - Cooking, Reheating and Hot Holding
      • Potentially hazardous food is not kept at an internal temperature of 60°C (140°F) or greater for hot holding. Refer to clause 23(1)(a) of The Food Safety Regulations.
    • Lighting
      • Lighting fixtures are not of a safety type or protected to prevent contamination of food in the event of breakage. Refer to 1.8.2 of the Public Eating Establishment Standards.
    • Pest Control
      • The food facility does not maintain a written record of all pest control measures used in the food facility. Refer to subsection 20(4) of The Food Safety Regulations.
  6. Follow-up

    0 infractions

  7. Follow-up

    1 infraction

    • Temperature Control - Cooling, Thawing and Refrigeration
      • Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
  8. Follow-up

    3 infractions

    • Maintenance & General Sanitation
      • Washrooms are not equipped with liquid soap in dispensers. Refer to 4.4.a of the Public Eating Establishment Standards.
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
    • Pest Control
      • The food facility does not maintain a written record of all pest control measures used in the food facility. Refer to subsection 20(4) of The Food Safety Regulations.
    • Temperature Control - Cooling, Thawing and Refrigeration
      • Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
  9. Routine

    5 infractions

    • Food Protection
      • Food and water is not protected against potential contamination. Refer to section 20 of The Food Safety Regulations.
    • Food Storage & Equipment
      • Equipment that comes into contact with food is not made from materials that are suitable for its intended purpose, durable, easily cleanable, and/or free from any undesirable substance. Refer to section 16 of The Food Safety Regulations.
    • Temperature Control - Cooling, Thawing and Refrigeration
      • Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
    • Pest Control
      • The food facility does not maintain a written record of all pest control measures used in the food facility. Refer to subsection 20(4) of The Food Safety Regulations.
    • Maintenance & General Sanitation
      • Washrooms are not equipped with liquid soap in dispensers. Refer to 4.4.a of the Public Eating Establishment Standards.
      • Washrooms are not equipped with single use towels in dispensers, hot air dryers, roller-type linen or roller-type cotton towels. Refer to 4.4.b of the Public Eating Establishment Standards.
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
      • Equipment as specified by the Public Health Inspector, are not kept clean and sanitized and/or maintained in good repair. Refer to 3.1.5 of the Public Eating Establishment Standards.