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Wrights Bakery

591 McConnell St Mattawa ON P0H 1V0 · Food Take Out

9 inspections

  1. Compliance (Required)

    2 infractions

    • Thermometers used to verify food preparation and storage temperatures
    • Potentially hazardous food is held at 4°C (40°F) or lower
      • Operator to conduct internal temperature checks of potentially hazardous foods
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
  2. Compliance (Required)

    4 infractions

    • Potentially hazardous food is held at 4°C (40°F) or lower
    • Toxic / poisonous substances (chemicals / pesticides) to be stored separately from food
    • Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
      • Operator to ensure potentially hazardous foods are held at 60°C (140°F) or higher after cooking/rapid reheating
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • Operator to maintain table covers/napkins/serviettes in clean and in good repair
  3. Compliance (Required)

    4 infractions

    • Potentially hazardous food is held at 4°C (40°F) or lower
      • Potentially hazardous foods observed at an internal temperature above 4° C (40°F)
      • Operator to conduct internal temperature checks of potentially hazardous foods
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
    • Thermometers used to verify food preparation and storage temperatures
      • Operator to provide accurate and easily readable indicating thermometers in temperature controlled rooms/equipment used for storage of potentially hazardous foods
    • Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
      • Operator to ensure hand washing basins are adequately supplied
    • Toxic / poisonous substances (chemicals / pesticides) to be stored separately from food
  4. Compliance (Required)

    6 infractions

    • Thermometers used to verify food preparation and storage temperatures
      • Operator to provide accurate and easily readable indicating thermometers in temperature controlled rooms/equipment used for storage of potentially hazardous foods
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are readily cleanable/non-absorbent and of sound and tight construction.
    • Proper storage of single-service containers/articles (utensils)
      • Operator to ensure single-service containers/articles are protected and stored in a manner to prevent contamination
    • Potentially hazardous food is held at 4°C (40°F) or lower
    • Food protected from potential contamination and/or adulteration
      • Operator to ensure all foods are stored off the floor
    • Toxic / poisonous substances (chemicals / pesticides) to be stored separately from food
  5. Complaint & Compliance

    1 infraction

    • Separate hand washing basin provided for food handlers
      • * Fail to use basin only for hand washing of employees
      • Operator to ensure designated hand washing basin is only used for hand washing
  6. Compliance (Required)

    1 infraction

    • Potentially hazardous food is held at 4°C (40°F) or lower
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
  7. Compliance (Required)

    1 infraction

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
  8. Re-inspection

    2 infractions

    • Potentially hazardous food is held at 4°C (40°F) or lower
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
  9. Compliance (Required)

    6 infractions

    • Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
      • Operator to ensure hand washing basins are adequately supplied
    • Thermometers used to verify food preparation and storage temperatures
      • Operator to provide accurate and easily readable indicating thermometers in temperature controlled rooms/equipment used for storage of potentially hazardous foods
    • Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
      • Operator to ensure potentially hazardous foods are held at 60°C (140°F) or higher after cooking/rapid reheating
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are readily cleanable/non-absorbent and of sound and tight construction.
    • Proper storage of single-service containers/articles (utensils)
      • Operator to ensure single-service containers/articles are protected and stored in a manner to prevent contamination
    • Potentially hazardous food is held at 4°C (40°F) or lower
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower