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Ye Olde Chip Truck - Market Square

308 Second St S, Kenora ON P9N 1G4 · Food Premises Disclosure

11 inspections

  1. Required

    9 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
    • Handwashing stations used for the sole purpose of handwashing
    • Washing hands thoroughly before and after handling food
    • 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
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
    • Adequate protection against the entrance of insects, birds, rodents, and other pests
    • Floors, walls, and ceilings clean and in good repair
    • General housekeeping is satisfactory
  2. Required

    2 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
    • 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
  3. Follow-up

    0 infractions

  4. Required

    3 infractions

    • Washing hands thoroughly before and after handling food
      • Ensure handwashing is completed between tasks during food preparation
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
    • 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
  5. Required

    5 infractions

    • Handwashing stations used for the sole purpose of handwashing
    • 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 food is not stored directly on the floor
    • Proper use and storage of clean utensils (including single service utensils)
      • Store utensils in manner preventing contamination
    • Floors, walls, and ceilings clean and in good repair
      • Ensure ceilings are kept clean and in good repair
      • Ensure floors are kept clean and in good repair
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
      • Ensure walls are kept clean and in good repair
  6. Required

    7 infractions

    • Handwashing stations used for the sole purpose of handwashing
      • Ensure hand wash basin is only used for handwashing of employees
    • Washing hands thoroughly before and after handling food
      • Ensure employees wash hands before commencing work
      • Ensure employees wash hands before resuming 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 premise does not have at least one food handler or supervisor that has completed food handler training on site
    • Toxic / poisonous substances (chemicals/pesticides) to be stored separately from food
      • Store all toxic / poisonous substances below / separate from food
      • Use all toxic / poisonous substances in a manner to prevent contamination of food/food contact surfaces
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • Wash, rinse and sanitize equipment / utensils after each use or as often as necessary
      • Chlorine sanitizer concentration must be at least 100 parts per million
    • 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
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Maintain the premises in a clean and sanitary condition
  7. Required

    3 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
    • Manual dishwashing: Wash, rinse, sanitize technique
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • Wash, rinse and sanitize equipment / utensils after each use or as often as necessary
      • Chlorine sanitizer concentration must be at least 100 parts per million
  8. Required

    5 infractions

    • Disclosure signs are posted as required by the Northwestern Health Unit
      • Ensure that signs are posted in accordance with the Northwestern Health Unit
    • 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
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
    • 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
  9. Follow-up

    2 infractions

    • Food contact surfaces properly designed, constructed, installed and maintained
    • 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
  10. Required

    5 infractions

    • Adequate number of handwashing stations conveniently located and kept adequately supplied
      • Provide soap in a dispenser in close proximity to the handwashing station in the food preparation area
      • Provide paper towels in a dispenser in close proximity to the handwashing station in the food preparation area
    • Proper use and storage of clean utensils (including single service utensils)
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • Ensure all surfaces are clean and maintained in good repair
      • Ensure all surfaces are readily cleanable and non-absorbent
      • Ensure scoop / dipper / well is kept in a manner preventing bacterial growth
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
      • Iodine concentration must be at least 25 parts per million at 24°C or greater for at least 45 seconds
      • Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
      • Provide sufficient detergent or chemicals for washing or sanitizing
      • 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
      • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
  11. Required

    1 infraction

    • Floors, walls, and ceilings clean and in good repair
      • Ensure ceilings are kept clean and in good repair
      • Ensure floors are kept clean and in good repair
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
      • Ensure walls are kept clean and in good repair