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Corrected During Inspection
Non-critical
The surfaces of equipment and facilities other than utensils that come in direct contact with food are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary condition.
- Clean and sanitize the surfaces of equipment and facilities as often as necessary to maintain such surfaces in a sanitary conditions.
Not in Compliance
Non-critical
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
- Keep the food premise free of conditions that lead to the harbouring of pests.
Not in Compliance
Non-critical
The surfaces of equipment and facilities other than utensils that come in direct contact with food are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary condition.
- Clean and sanitize the surfaces of equipment and facilities as often as necessary to maintain such surfaces in a sanitary conditions.
- Enforcement action taken.
Not in Compliance
Non-critical
The surfaces of equipment and facilities other than utensils that come in direct contact with food are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary condition.
Not in Compliance
Non-critical
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
- Keep the food premise free of conditions that lead to the harbouring of pests.
- Keep the food premise free of conditions that lead to the breeding of pests.
Not in Compliance
Non-critical
Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.
Not in Compliance
Non-critical
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
Not in Compliance
Non-critical
All equipment, utensils and multi-service articles that are used for food preparation in the food premise are of sound and tight construction, in good repair and suitable for their intended use.
- All the equipment, utensils and multi-service articles used in the food premise must be kept in good repair.
Not in Compliance
Non-critical
The surfaces of equipment and facilities other than utensils that come in direct contact with food are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary condition.
- Clean and sanitize the surfaces of equipment and facilities as often as necessary to maintain such surfaces in a sanitary conditions.
Not in Compliance
Non-critical
All equipment, utensils and multi-service articles that are used for food preparation in the food premise are of sound and tight construction, in good repair and suitable for their intended use.
- All the equipment, utensils and multi-service articles used in the food premise must be kept in good repair.
Not in Compliance
Non-critical
The surfaces of equipment and facilities other than utensils that come in direct contact with food are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary condition.
- Clean and sanitize the surfaces of equipment and facilities as often as necessary to maintain such surfaces in a sanitary conditions.
Not in Compliance
Non-critical
Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.
Not in Compliance
Non-critical
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
Not in Compliance
Non-critical
Every food premise shall be provided with employee hand washing stations.
Not in Compliance
Non-critical
The levels of illumination required are maintained in the food premise during all hours of operation.
- Maintain the levels of illumination required under Ontario Regulation 332/12 (Building Code) during all hours of operation.
Not in Compliance
Non-critical
Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.
Not in Compliance
Non-critical
The levels of illumination required are maintained in the food premise during all hours of operation.
- Maintain the levels of illumination required under Ontario Regulation 332/12 (Building Code) during all hours of operation.
Not in Compliance
Non-critical
Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.
- The floors, walls and ceilings of every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept clean and in good repair.
Not in Compliance
Non-critical
Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.
Not in Compliance
Non-critical
The levels of illumination required are maintained in the food premise during all hours of operation.
- Maintain the levels of illumination required under Ontario Regulation 332/12 (Building Code) during all hours of operation.
Corrected During Inspection
Non-critical
Every food premise shall be provided with employee hand washing stations.
- The hand washing stations must be used only for the hand washing of employees.
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