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

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

Post 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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Post 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

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

DT Hot Dog cart

Clean as a whistle.

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

JohnW wrote:DT Hot Dog cart

Clean as a whistle.

Sure [roll

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

So wonder which day they will be closed. [think


Charges and Closures — 2014


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

Date of Charge
September 9, 2014

Date of Conviction
September 23, 2014

Charge
Store hazardous foods at internal temperature between 5°C and 60°C.

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

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

January 5, 2015

South Porcupine

Subway (Mac's)

4327 Harold Avenue

Refrigerated and frozen storage of hazardous food

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

Post 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 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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Post 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 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.

Image

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 by JohnW » Sun Apr 12, 2015 9:14 am

I've seen similar postings in Toronto.

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Post 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 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 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 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

Image

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

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

Image
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 by DenBen » Thu Apr 16, 2015 2:34 pm

It's probably not there anymore but have fun.

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

I think the Sudbury Health Unit does that.

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

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

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

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

Well that was awkward to try and read.

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

Riskynet wrote: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
They need to bring in Dirty T to train their staff.

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

Who?

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