Brock - Alphie's Trough Inspection Results

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Closures, Convictions and Orders - Posted for six months

Nov. 16, 2017
Conviction

Operator fail to ensure facility surface sanitized as necessary

Nov. 16, 2017
Conviction

Fail to provide hand washing basin in convenient location in food preparation area

Nov. 16, 2017
Conviction

Operator fail to ensure premises cleaned to prevent food contamination

Inspection Results - Posted for one year

Nov. 23, 2017
Follow-up Inspection

Not in Compliance
Hand washing sink required in each food preparation area
Each food preparation area must have a designated hand washing sink that is supplied with liquid soap in a dispenser, single service/paper towels and hot and cold running water. This sink must be free from obstruction and only used for handwashing.

Nov. 16, 2017
Routine Inspection

Not in Compliance - Corrected During Inspection
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 - Corrected During Inspection
Probe thermometer is used to check the internal temperatures of foods
A probe thermometer must be available on site and is to be cleaned and sanitized before and after each use.
Not in Compliance - Corrected During Inspection
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
Employees wash hands before and after handling food
Food Handlers must wash their hands between tasks (e.g. commencing work, handling food, using the washroom, smoking, cleaning etc).
Not in Compliance
Non-food contact surfaces are properly constructed
All surfaces in a kitchen or other preparation area must be made of a readily cleanable and non-absorbent material.
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
Handwashing sink required in each food preparation area
Each food preparation area must have a designated hand wash sink that is supplied with liquid soap in a dispenser, single service/paper towels 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
Premise is clean/sanitary
Food premise is to be maintained in a clean and sanitary condition.

May 9, 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
Handwashing sink required in each food preparation area
Each food preparation area must have a designated hand wash sink that is supplied with liquid soap in a dispenser, single service/paper towels and hot and cold running water.
Not in Compliance
Premise is clean/sanitary
Food premise is to be maintained in a clean and sanitary condition.
Not in Compliance
Food safety training necessary for multiple individuals on duty
Commercial Food Establishments are required to have Certified Food Handlers on duty

April 11, 2017
Routine Inspection

Not in Compliance - Corrected During Inspection
Employees' hair is confined
All food handlers must have their hair confined. (e.g. hat or hairnet).
Not in Compliance - Corrected During Inspection
Raw foods are stored separately from cooked and ready to eat foods
Raw foods must be kept in covered containers and stored on separate shelves below or away from ready to eat foods.
Not in Compliance - Corrected During Inspection
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
Employees wash hands before and after handling food
Food Handlers must wash their hands between tasks (e.g. commencing work, handling food, using the washroom, smoking, cleaning etc).
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
Food preparation surfaces are properly cleaned and sanitized after use
Surfaces and utensils must be sanitized between preparing raw and ready-to-eat foods.
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
Handwashing sink required in each food preparation area
Each food preparation area must have a designated hand wash sink that is supplied with liquid soap in a dispenser, single service/paper towels and hot and cold running water.
Not in Compliance
Premise is clean/sanitary
Food premise is to be maintained in a clean and sanitary condition.
Not in Compliance
Food safety training necessary for multiple individuals on duty
Commercial Food Establishments are required to have Certified Food Handlers on duty

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