JACK LEE'S RESTAURANT - 2024-05-30

Conditional Pass

Facility Information

Site Address
128 Pitt Street
Cornwall, Ontario, K6J 3P4
Community
Cornwall
Facility Type
Restaurant

Inspection Detail

Date
2024-05-30
Inspection Type
Required

Inspection Results

Result Compliant Corrected During Inspection
Sanitary maintenance of and provision of required supplies in staff/public washroom facilities
  • Clean and sanitize washroom(s) at least once per day or as often as necessary
No No
Operator of a food premise shall ensure that food handler in the food premise wash their hands and not contaminate the food
  • Food handlers must refrain from any other conduct that could result in the contamination of food or food areas
  • Food handlers must wash hands as often as necessary to prevent contamination of food or food areas
No Yes
The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
  • Ensure walls, ceilings and passageway are tight, smooth and non-absorbent
No No
Food is held at 4°C (40°F) or less or 60°C (140°F) or higher
  • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit it is able to maintain hazardous food at 4°C (40°F) or less
  • Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or less
No Yes
Handwashing stations are provided, adequately supplied and used only for the handwashing of employees
  • Provide an adequate number of handwashing stations conveniently accessible to food handlers in food preparation area
No Yes
Food contact surfaces properly designed, constructed, installed and maintained
  • Maintain cutting boards, blocks, tables in a clean and sanitary manner
No No
Food protected from potential contamination and adulteration
  • Protect all food from contamination and adulteration
No Yes
Food processed in a safe manner
  • Ensure hazardous food is reheated to the original cooking temperatures within 2 hours
  • Ensure food is heated to original cooking temperature for 15 seconds
  • Process food in a manner that makes food safe to eat
No Yes
Proper use and storage of clean utensils (including single service utensils)
  • Store utensils in manner preventing contamination
No No
Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
  • Ensure all surfaces are clean and maintained in good repair
No Yes
Adequate protection against the entry of insects, birds, rodents, and other pests
  • Evidence of significant insect/rodent infestation
  • Keep premise free of conditions that lead to the harbouring/breeding of pests
No No
Frequency of garbage and liquid wastes removal adequate to maintain the premises in a sanitary condition
  • Collect and remove garbage as necessary to maintain sanitary conditions
  • Collect and remove liquid wastes as necessary to maintain sanitary conditions
  • Clean and sanitize garbage receptable as necessary
No No

Actions Taken

  • Unsatisfactory - Re-inspection required
  • Inspection Report Provided
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