Ye Olde Chip Truck - Canadian Tire
1229 Hwy 17 E, Kenora ON · Food Premises Disclosure
2 inspections
- Follow-up
2 infractions
- 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
- Adequate protection against the entrance of insects, birds, rodents, and other pests
- Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
- Food Handler Training
- Required
9 infractions
- Food is held 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
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Thermometers used to verify storage, food preparation, and hot holding temperatures
- Adequate number of handwashing stations conveniently located and kept adequately supplied
- Provide a handwashing station in a convenient location in the food preparation area
- Provide potable hot and cold running water for handwashing in food preparation area
- Washing hands thoroughly before and after handling food
- Ensure employees wash hands before commencing work
- Ensure handwashing is completed between tasks during food preparation
- Ensure that proper handwashing is completed, including using soap, lather for at least 20 seconds, rinse, and dry with paper towel or air dryer
- 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 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.
- Manual dishwashing: Wash, rinse, sanitize technique
- Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
- Ensure hot water sanitizer is at 77°C (171°F) or greater for at least 45 seconds
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Ensure a sanitizing test kit is provided and used to verify the concentration of the chemical sanitizing agent
- Ensure an accurate thermometer is provided and used to verify the temperature of the sanitizing solution
- Adequate protection against the entrance of insects, birds, rodents, and other pests
- General housekeeping is satisfactory
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Food is held at 4°C (40°F) or less