Hunters Wraps Inspection Results

Inspection Results - Posted for one year

July 7, 2017
Follow-up Inspection

Actions Taken By Inspector
Consultation / Technical Assistance
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.

July 5, 2017
Routine Inspection

Not in Compliance
Adequate protection against insects, vermin, rodents, dust and fumes
Every food premise must be maintained in a condition which prevents the entry of pests.
Not in Compliance
Wiping cloths are properly handled (ie: with sanitizer)
A chemical sanitizer must be provided for use with wiping cloths that are used to clean and sanitize surfaces.
Not in Compliance
Manual dishwashing is done properly
Wash, rinse, sanitize technique. Dishes and utensils must be washed in a 2 or 3 compartment sink. Dishes must be washed, rinsed and sanitized.
Not in Compliance
Fridges maintained at 4 degrees C or less
All cold holding units must be able to hold hazardous foods at a temperature of 4 degrees C (40 degrees F) or less.
Not in Compliance
Thermometers are present in fridges and freezers
All cold holding units used to store hazardous foods must be provided with an accurate indicating thermometer that can be easily read.
Actions Taken By Inspector
Consultation / Technical Assistance
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.

Jan. 24, 2017
Follow-up Inspection

Actions Taken By Inspector
Consultation / Technical Assistance
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.

Jan. 20, 2017
Follow-up Inspection

Not in Compliance
Food is protected from potential contamination (covered, off-the-floor)
All foods offered for sale and/or on display are required to be protected from potential contamination.
Not in Compliance
Washrooms are cleaned regularly
Washrooms are to be kept clean, sanitary, in good repair and must be supplied with liquid soap in a dispenser, single service/paper towels, cloth roller towel or hot air dryer and hot and cold running water.
Not in Compliance
Building interior is well-maintained
Walls, floors and ceilings are to be maintained and in good repair.
Not in Compliance
Food safety training necessary for multiple individuals on duty
Commercial Food Establishments are required to have Certified Food Handlers on duty
Actions Taken By Inspector
Consultation / Technical Assistance
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.

Jan. 16, 2017
Routine Inspection

Not in Compliance
Hot foods are maintained at 60C or higher
All hazardous foods once cooked or reheated to be held at a minimum temperature of 60 degrees C (140 degrees F) or higher.
Not in Compliance
Food is protected from potential contamination (covered, off-the-floor)
All foods offered for sale and/or on display are required to be protected from potential contamination.
Not in Compliance
Sanitizer test kit available on-site
Sanitizer test strips are required for each chemical sanitizer used at the food premise.
Not in Compliance
Washrooms are cleaned regularly
Washrooms are to be kept clean, sanitary, in good repair and must be supplied with liquid soap in a dispenser, single service/paper towels, cloth roller towel or hot air dryer and hot and cold running water.
Not in Compliance
Building interior is well-maintained
Walls, floors and ceilings are to be maintained and in good repair.
Not in Compliance
Food safety training necessary for multiple individuals on duty
Commercial Food Establishments are required to have Certified Food Handlers on duty
Actions Taken By Inspector
Product Seized & Destroyed
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.
Actions Taken By Inspector
Consultation / Technical Assistance
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.

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