P.H.U. Food Premises Inspection Reports - tT official thread

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Re: P.H.U. Food Premises Inspection Reports - tT official th

Post #176 by JohnW » Sat Aug 30, 2014 8:05 am

Someone should have inspected the Kayak Challenge food services.



No head gear.

2 out of 7 not wearing gloves. The two that did wore latex gloves which I believe is now a no-no.



Just saying.

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Re: P.H.U. Food Premises Inspection Reports - tT official th

Post #177 by Riskynet » Fri Sep 12, 2014 9:54 am

September 4, 2014 Timmins

Mike's Family Restaurant

335 Algonquin Blvd East

Protection from adulteration and contamination





September 5, 2014 Timmins

Esso Truck Stop Restaurant

2154 Riverside Drive

Refrigerated and frozen storage of hazardous food
Near North Photography



[b][url]https://www.facebook.com/nearnorthphotography[/url][/b]

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Re: P.H.U. Food Premises Inspection Reports - tT official th

Post #178 by JohnW » Fri Sep 12, 2014 10:01 am

DT Hot Dog cart



Clean as a whistle.

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Re: P.H.U. Food Premises Inspection Reports - tT official th

Post #179 by Riskynet » Fri Sep 12, 2014 10:25 am

[quote="JohnW"]DT Hot Dog cart



Clean as a whistle.[/quote]




Sure [roll
Near North Photography



[b][url]https://www.facebook.com/nearnorthphotography[/url][/b]

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Re: P.H.U. Food Premises Inspection Reports - tT official th

Post #180 by Riskynet » Tue Oct 07, 2014 6:33 pm

So wonder which day they will be closed. [think





[b][size=150]Charges and Closures — 2014[/size][/b]





[b]Food Premise Charge[/b]

Esso Truck Stop Restaurant, 2154 Riverside Drive, Timmins, ON P4R 1M9



[b]Date of Charge[/b]

September 9, 2014



[b]Date of Conviction [/b]

September 23, 2014



[b]Charge[/b]

Store hazardous foods at internal temperature between 5°C and 60°C.
Near North Photography



[b][url]https://www.facebook.com/nearnorthphotography[/url][/b]

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Re: P.H.U. Food Premises Inspection Reports - tT official thread

Post #181 by Riskynet » Sun Feb 08, 2015 10:51 am

[b]January 5, 2015



South Porcupine



Subway (Mac's)



4327 Harold Avenue



Refrigerated and frozen storage of hazardous food[/b]
Near North Photography



[b][url]https://www.facebook.com/nearnorthphotography[/url][/b]

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Re: P.H.U. Food Premises Inspection Reports - tT official thread

Post #182 by Loco101 » Sun Feb 08, 2015 5:14 pm

I won't be visiting the Esso Truck Stop!!!

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Re: P.H.U. Food Premises Inspection Reports - tT official thread

Post #183 by DenBen » Sun Feb 08, 2015 6:47 pm

I'm sure it's better now, that was back in Septemeber 2014.



I've always said, the descriptions are way too vague.

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P.H.U. Food Premises Inspection Reports - tT official thread

Post #184 by Riskynet » Sat Apr 11, 2015 9:51 pm

February 25, 2015 Cochrane The Polar Bear Restaurant 99 Highway 11 South Cooking/hot holding/reheating of hazardous food



March 2, 2015 Cochrane Panda Buffet 118 Highway 11 West Refrigerated and frozen storage of hazardous food



March 3, 2015 Iroquois Falls Iroquois Falls Foodland 171 Ambridge Drive Refrigerated and frozen storage of hazardous food



March 3, 2015 Iroquois Falls Iroquois Falls Foodland 171 Ambridge Drive Cooking/hot holding/reheating of hazardous food



March 3, 2015 Iroquois Falls Seguin's Valu Mart 320 Main Street Cooking/hot holding/reheating of hazardous food



March 3, 2015 Iroquois Falls Seguin's Valu Mart 320 Main Street Protection from adulteration and contamination



March 12, 2015 Timmins Wendy's Restaurant 40 Waterloo Road Refrigerated and frozen storage of hazardous food



March 12, 2015 Cochrane Empire Dairy 156 6th Avenue Protection from food handler contamination



March 20, 2015 Porcupine Whitney Community Centre Hwy 101 East Refrigerated and frozen storage of hazardous food



March 20, 2015 Porcupine Whitney Community Centre Hwy 101 East Cooking/hot holding/reheating of hazardous food

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P.H.U. Food Premises Inspection Reports - tT official thread

Post #185 by DenBen » Sun Apr 12, 2015 1:03 am

Down here, every business that gets inspected has one of these in windows to show you how they rated in the last inspection.



[img]https://scontent-lga.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/1240089_445752928878146_702891877_n.jpg?oh=3019af6223b7420c8671249c659b3128&oe=55B3CF60[/img]



Even if they lose a star, it doesn't necessarily mean that they are bad. They rate as "Very Good" as opposed to "Excellent". Online at the website on the sheet, you can search for any establishment and find what infraction they broke (if any) down to the detail.

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Post #186 by JohnW » Sun Apr 12, 2015 9:14 am

I've seen similar postings in Toronto.

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Post #187 by DenBen » Sun Apr 12, 2015 10:28 am

Cool. I've never noticed, might you it's been about 6 or 7 years since I've eaten anywhere in Toronto other than the Porter lounge.[think

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P.H.U. Food Premises Inspection Reports - tT official thread

Post #188 by JohnW » Sun Apr 12, 2015 10:54 am

Oh, I didn't eat at those places just saw the signs while wandering around like a homeless person.

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Post #189 by DenBen » Sun Apr 12, 2015 11:14 am

Sure, moneybags.........

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P.H.U. Food Premises Inspection Reports - tT official thread

Post #190 by Captain Steubings » Sun Apr 12, 2015 11:17 am

You mean wandering around like a Walker .... What were you doing at Union Station? :p



[img]http://i.imgur.com/2TRjUvp.jpg[/img]

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Post #191 by Riskynet » Thu Apr 16, 2015 8:27 am

April 14, 2015

Timmins Osaka Sushi

57 Mountjoy St. South

Cooking/hot holding/reheating of hazardous food





April 14, 2015

Timmins Osaka Sushi

57 Mountjoy St. South

Protection from adulteration and contamination

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P.H.U. Food Premises Inspection Reports - tT official thread

Post #192 by JohnW » Thu Apr 16, 2015 8:43 am

[quote="Captain Steubings"]You mean wandering around like a Walker .... What were you doing at Union Station? :p



[img]http://i.imgur.com/2TRjUvp.jpg[/img][/quote]

Holy crap!! Right down there everytime I'm in T.O. but I have never been in there.

Putting that on my to do list for June.

[notes

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Post #193 by DenBen » Thu Apr 16, 2015 2:34 pm

It's probably not there anymore but have fun.

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Post #194 by Loco101 » Thu Apr 16, 2015 10:42 pm

I with the health unit would let us know which restaurants had the highest scores.

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Post #195 by Riskynet » Fri Apr 17, 2015 8:04 am

I think the Sudbury Health Unit does that.

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Post #196 by Riskynet » Wed May 20, 2015 11:35 am

[b]May 12, 2015

Timmins East Side Mario's

1120 Riverside Drive

Cooking/hot holding/reheating of hazardous food





May 12, 2015

Timmins East Side Mario's

1120 Riverside Drive

Protection from food handler contamination





May 12, 2015

Timmins East Side Mario's

1120 Riverside Drive

Protection from adulteration and contamination[/b]

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Post #197 by Budgetman » Wed May 20, 2015 11:53 am

Food Safety Inspection Questions

Food Safety Refrigerated & Frozen Storage of Hazardous Food / Cold Holding

1. Food is held at 4°C (40°F) or less

2.

Food is frozen at -18°C (0°F) or less

Refrigerated & Frozen Storage of Hazardous Food / Cooling

3

.

Food is cooled from 60°C (140°F) to 20°C (68°F) within 2 hours

4.

Food is cooled from 20°C (68°F) to 4°C (40°F) within 4 hours

General Food Safety Cooking/Hot Holding/Reheating of Hazardous Food / Thermometer Use

5. Thermometers used to verify food preparation and storage temperatures

Food Safety Cooking/Hot Holding/Reheating of Hazardous Food / Internal Temperature

6. Thorough cooking to minimum internal food temperatures: Whole Poultry at 82°C (180°F) for 15 seconds

7.

Thorough cooking to minimum internal food temperatures: Poultry (cut or ground) at 74°C (165°F) for 15 seconds

8.

Thorough cooking to minimum internal food temperatures: Pork (pork products) and ground meats (other than poultry)

at 71°C (160°F) for 15 seconds

9.

Thorough cooking to minimum internal food temperatures: Fish at 70°C (158°F) for 15 seconds

10.

Thorough cooking to minimum internal food temperatures: Eggs at 63°C (145°F) for 15 seconds

11.

Thorough cooking to minimum internal food temperatures: Food Mixtures containing egg, meat, fish or another

hazardous food at 74°C (165°F)

12.

Thorough cooking to minimum internal food temperatures: Other hazardous food at 70°C (158°F)

13

.

Hazardous food maintained at an internal temperature between 4°C (40°F) and 60°C (140°F

)

Cooking/Hot Holding/Reheating of Hazardous Food / Hot Holding

14

. Hot holding: minimum of 60°C (140°F) after cooking / rapid reheating

Cooking/Hot Holding/Reheating of Hazardous Food / Reheating

15

. Reheating: to original cooking temperature within 2 hours

Protection from Food Handler Contamination / Handwashing

16

.

Washing hands thoroughly before and after handling food

Sanitation, Design and Maintenance

17

. Separate handwashing basin provided for food handlers

18

. Handwashing basin with supplies of soap in a dispenser and paper towels

General Food Safety Protection from Food Handler Contamination / Hygiene

19. Food handler (not use tobacco while so engaged, clean, clean outer garments, hair confined)

20

. Free of infectious disease/skin disease/submit medical exams and tests as required

Food Safety Protection from Adulteration & Contamination / Cross Contamination

21. Separate raw food from ready-

to

-eat foods during storage and handling

Protection from Adulteration & Contamination / Food Protection

22

.

Food protected from potential contamination (e.g. food covered, labeled, off floor, stored on racks, sneeze guard,

physical hazards, during display, during transport)

General Food Safety Protection from Adulteration & Contamination / Water Supply

23. Constant supply of potable hot and cold running water under pressure

Food Safety Protection from Adulteration & Contamination / Food Protection

24. Toxic / poisonous substances (chemicals/pesticides) to be stored separately from food

Food Source and Supply Meat, Eggs, and Milk Products / Approved Meats

25

. Meat obtained from an animal inspected under the Meat Inspection Act. Manufactured meats: processed to destroy

microorganisms

26

.

Manufactured meats: maintain records for at least 1 year, labeled, plant identification provided

Meat, Eggs, and Milk Products / Uninspected Meats

27

. Uninspected meats obtained through hunting: only for custom cutting, wash/rinse/sanitize equipment after use as

prescribed

Meat, Eggs, and Milk Products / Approved Eggs

28

. Only Grade A or B eggs permitted

General Food Safety Meat, Eggs, and Milk Products / Milk Use

29

. Milk: from original container for cereals / beverages - filled immediately prior, discarded after use, container cleaned

and sanitized appropriately

Sanitation, Design and Maintenance Equipment and Utensils / Equipment 30 Proper storage of clean utensils

(including single-service utensils)

31

. Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent,

cleanable, corrosion resistant and non-toxic)

32

. Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for

cleaning

33

. No room with food used for sleeping purposes

34

. Dipper well with running water

Equipment & Utensils Sanitation / Dishwashing

35

. Either manual or mechanical dishwashing provided

Equipment & Utensils Sanitation / Mechanical Dishwashing

36

.

Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer

Equipment & Utensils Sanitation / Manual Dishwashing

37

. Manual dishwashing: Wash, rinse, sanitize technique

Equipment & Utensils Sanitation / Dishwashing

38

. Sanitize test reagent/ thermometer readily available for verifying dishwashing and sanitizing temperatures

Equipment & Utensils Sanitation / Sanitation

39

. Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination

may have occurred

Sanitary Facilities and Controls / Sanitary Facility

40

.

Sanitary maintenance of and provision of required supplies in staff / public washroom facilities

Garbage and Waste Management / Waste Management

41

.

Frequency of garbage removal adequate to maintain the premises in a sanitary condition

42

. Liquid wastes handled and collected in sanitary manner

Pest

Control

/ Vector

43

.

Adequate protection against the entrance of insects, vermin, rodents, dust and fumes

Sanitation, Design and Maintenance

Sanitary Maintenance and Construction / Maintenance

44

.

Fl

oors clean and in good repair

45

.

Walls clean and in good repair

46

.

Ceilings clean and in good repair

47

. Mechanical ventilation operable where required

48

.

Lighting adequate for food preparation and cleaning

49

.

General housekeeping is satisfactory

Sanitary

Maintenance

and

Construction

/ Live Animals

50

. Exclusion of live animals on the premises, subject to exemptions

Food Source and Supply

Sanitary Maintenance and Construction / Approved Source

51

. The premises does not sell or use foods from an uninspected food premises

Sanitary

Maintenance

and

Construction

/ Food

Protection

52

. The premises is maintained free from every condition that may be a health hazard, adversely affect the sanitary

operation of the premises or adversely affect the wholesomeness of the food

Operation / Training

53

.

At least 1 certified owner/operator present at the time of inspection (includes persons in management/supervisory

positions)

54

. At least 1 certified food handler present at the time of inspection (includes food handlers with no supervisory

responsibilities)

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Post #198 by DenBen » Wed May 20, 2015 11:56 am

Well that was awkward to try and read.

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Post #199 by JohnW » Wed May 20, 2015 11:58 am

[quote="Riskynet"][b]May 12, 2015

Timmins East Side Mario's

1120 Riverside Drive

Cooking/hot holding/reheating of hazardous food





May 12, 2015

Timmins East Side Mario's

1120 Riverside Drive

Protection from food handler contamination





May 12, 2015

Timmins East Side Mario's

1120 Riverside Drive

Protection from adulteration and contamination[/b]
[/quote]

They need to bring in Dirty T to train their staff.

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Post #200 by DenBen » Wed May 20, 2015 12:01 pm

Who?


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