William K Erickson Arena - Canteen
341 Delaware Ave, Chatham ON N7L 2W9 · Food Take Out
15 inspections
- Required
0 infractions
- Required
3 infractions
- Either manual or mechanical dishwashing provided s. 18
- Provide corrosion-resistant drying racks
- Manual dishwashing: Wash, rinse, sanitize technique s. 19
- Ensure manual dishwashing includes wash, rinse, and sanitize steps
- Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
- Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
- Ensure food contact surfaces and equipment are cleaned and sanitized as often as necessary to maintain them in a sanitary condition
- Either manual or mechanical dishwashing provided s. 18
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
2 infractions
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Ensure a properly maintained shield/canopy is provided over cooking equipment
- Ensure all surfaces are clean and maintained in good repair
- Ensure all surfaces are readily cleanable and non-absorbent
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Ensure floors are kept clean and in good repair
- Ensure walls are kept clean and in good repair
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Required
0 infractions
- Required
1 infraction
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Required
1 infraction
- Manual dishwashing: Wash, rinse, sanitize technique s.74 / 75
- Required
3 infractions
- Food is held at 4°C (40°F) or less s.32 / 33
- Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
- Thermometers used to verify food preparation and storage temperatures; s.33(14)
- Provide an easily readable, accurate indicating thermometer to check storage
- Manual dishwashing: Wash, rinse, sanitize technique s.74 / 75
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Food is held at 4°C (40°F) or less s.32 / 33
- Required
1 infraction
- Manual dishwashing: Wash, rinse, sanitize technique s.74 / 75
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Manual dishwashing: Wash, rinse, sanitize technique s.74 / 75
- Required
3 infractions
- Food contact surfaces properly designed, constructed, installed and maintained s.18 / 19
- Ensure equipment / utensil(s) / dishware are readily cleanable and in good repair
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Ensure a properly maintained shield/canopy is provided over cooking equipment
- Manual dishwashing: Wash, rinse, sanitize technique s.74 / 75
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Food contact surfaces properly designed, constructed, installed and maintained s.18 / 19
- Follow-up
0 infractions
- Required
1 infraction
- Food is held at 4°C (40°F) or less s.32 / 33
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
- Food is held at 4°C (40°F) or less s.32 / 33
- Required
2 infractions
- Food is held at 4°C (40°F) or less s.32 / 33
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
- Thermometers used to verify food preparation and storage temperatures; s.33(14)
- Provide an easily readable, accurate indicating thermometer to check storage
- Food is held at 4°C (40°F) or less s.32 / 33