WHITES LAKE ROYAL CANADIAN LEGION
3495 PROSPECT, WHITES LAKE · Food Establishment
10 inspections
- Inspection
1 infraction
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Discontinue use of the high-temperature dish washer in the bar for sanitizing; sanitize in the three-compartment sink using an approved food grade surface sanitizer. High-temperature dish washer must be kept on during operating hours so that the final rinse can reach 82 degrees Celsius when used. Contact a technician to service the high-temperature dish washer.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Inspection
1 infraction
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Discontinue use of the high-temperature dish washer in the bar for sanitizing; sanitize in the three-compartment sink using an approved food grade surface sanitizer. High-temperature dish washer must be kept on during operating hours so that the final rinse can reach 82 degrees Celsius when used. Contact a technician to service the high-temperature dish washer.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Inspection
2 infractions
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Discontinue use of the high-temperature dish washer in the bar for sanitizing; sanitize in the three-compartment sink using an approved food grade surface sanitizer. High-temperature dish washer must be kept on during operating hours so that the final rinse can reach 82 degrees Celsius when used. Contact a technician to service the high-temperature dish washer.
- 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
- Obtain a probe thermometer with the ability to measure hot and cold internal temperatures of food.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Inspection
2 infractions
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Discontinue use of the high-temperature dish washer in the bar for sanitizing; sanitize in the three-compartment sink using an approved food grade surface sanitizer. High-temperature dish washer must be kept on during operating hours so that the final rinse can reach 82 degrees Celsius when used. Contact a technician to service the high-temperature dish washer.
- 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
- Obtain a probe thermometer with the ability to measure hot and cold internal temperatures of food.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Inspection
5 infractions
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Finish walls around the bar/walk-in cooler.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Discontinue use of the high-temperature dish washer in the bar for sanitizing; sanitize in the three-compartment sink using an approved food grade surface sanitizer. High-temperature dish washer must be kept on during operating hours so that the final rinse can reach 82 degrees Celsius when used. Contact a technician to service the high-temperature dish washer.
- 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
- Obtain a probe thermometer with the ability to measure hot and cold internal temperatures of food.
- 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
- Equip silver reach-in cooler with a monitoring thermometer.
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Do not store ice scoop directly in the ice; store ice scoop in a sanitary manner to protect ice from contamination (e.g. in a clean container).
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Inspection
0 infractions
- Inspection
3 infractions
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Finish walls around the bar/walk-in cooler.
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- Provide the most recent bacteriological water sample results to the Public Health Inspector.
- 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
- Chicken drumsticks and haddock fillets observed thawing at room temperature were moved to the reach-in cooler at time of inspection. Food may be thawed under the following conditions: i. under refrigeration at 4°C (40°F) or less ii. completely submerged with its original sealed packaging or in a hermetically sealed container in cold potable water which should be changed every 30 minutes, or under running cold tap water iii. as part of the cooking process (but only when thawing is taken into consideration in determining cooking time) iv. by microwaving and immediately transferring to conventional cooking equipment with no interruption in the process
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Inspection
0 infractions
- Inspection
1 infraction
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Mold build-up on the interior surfaces of the ice machine. Discard ice and clean and sanitize the ice machine according to the manufacturers instructions.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Inspection
6 infractions
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- Handle at the faucet of the hand wash sink in the kitchen not functioning. Repair handle so that it delivers water to the faucet.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Ice scoop observed stored on top of the ice machine. Ice scoop must be stored in a sanitary manner (e.g. clean container)
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Final rinse temperature of the high-temperature dish washer measured 63.3 degrees Celsius. The final rinse temperature must measure at least 82 degrees Celsius. Discontinue use of the dish washer for sanitizing and sanitizing in the three-compartment sink using an approved food grade surface sanitizer (e.g. 1/2 teaspoon of unscented household bleach per 1 liter of water). Dish washer must remain on during operating hours to ensure the final rinse temperature meets 82 degrees Celsius.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Mold build-up on the interior surfaces of the ice machine. Discard ice and clean and sanitize the ice machine according to the manufacturers instructions.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Overall sanitation of the kitchen requires improvement. Clean areas around cooking equipment and floors at floor/wall junctions.
- 50(a) An operator must ensure that articles, equipment or materials not associated with the processing or preparation of food are stored
(a) separately from areas where food is processed or prepared;
- Remove equipment/tools and other items that are not used for processing or preparing food from the kitchen.
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;