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White Birch Lodge

30 Skyers Rd, Sioux Narrows ON P0X 1N0 · Food Premises Disclosure

6 inspections

  1. Required

    1 infraction

    • Constant supply of potable hot and cold running water under pressure
      • Provide source of potable water under pressure
      • Water sample must be taken as soon as possible
  2. Required

    4 infractions

    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
    • Food protected from potential contamination and adulteration
    • Sanitary maintenance and provision of required supplies in staff / public washroom facilities
      • Equip facility with hot and cold running water
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  3. Required

    1 infraction

    • Food protected from potential contamination and adulteration
      • Ensure all food is protected from potential contamination and adulteration
      • Ensure food items are handled in a manner to prevent cross contamination by unclean equipment, utensils, food storage and preparation practices.
  4. Required

    1 infraction

    • Floors, walls, and ceilings clean and in good repair
      • Ensure floors are kept clean and in good repair
  5. Required

    4 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
      • Provide an easily readable, accurate thermometer to measure the internal temperature of hazardous foods
      • Provide an easily readable, accurate thermometer for hot holding
    • Re-heating: to minimum internal cooking temperature within 2 hours
    • Food Handler Training
      • Ensure that at least one food handler or supervisor on the premise has completed food handler training during every hour in which the premise is operating
      • Food premise does not have at least one food handler or supervisor that has completed food handler training on site
    • Food protected from potential contamination and adulteration
      • Ensure all food is protected from potential contamination and adulteration
      • Cover all food in storage
      • Ensure food is not stored directly on the floor
  6. Follow-up

    0 infractions