ECOLE SECONDAIRE CATHOLIQUE LA CITADELLE - 2024-02-26

Conditional Pass

Facility Information

Site Address
510 McConnell Avenue
Cornwall, Ontario, K6H 4M1
Community
Cornwall
Facility Type
Cafeteria

Inspection Detail

Date
2024-02-26
Inspection Type
Required

Inspection Results

Result Compliant Corrected During Inspection
Food contact surfaces washed/rinsed/sanitized after each use
  • Ensure appropriate concentration of sanitizing agent is used to sanitize food contact surfaces
  • Wash, rinse, sanitize equipment/utensils after each use or as often as necessary
No Yes
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 wash hands as often as necessary to prevent contamination of food or food areas
No No
The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
  • Cleaning required around, under and behind kitchen equipment, counters, and baseboards
No No
Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating
  • Ensure there is at least one certified food handler on site during every hour in which the premise is operating
No No
Manual dishwashing: Wash, rinse, sanitize technique
  • Sanitize utensils in a clean quaternary ammonium compound solution of not less than 200 parts per million at temperature not lower than 24°C (76°F) for at least 45 seconds
No No
Thermometers used to verify food preparation and storage temperatures
  • Provide refrigeration units with accurate indicating thermometers that may be easily read
No No
Food protected from potential contamination and adulteration
  • Store raw foods separate and below cooked/ready-to-eat foods
No Yes
Food contact surfaces properly designed, constructed, installed and maintained
  • Maintain cutting boards, blocks, tables in a clean and sanitary manner
No No
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 No
Cloths and towels
  • Maintain cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces clean and in good repair
No Yes
Notice of operation
  • Provide your name, contact information and the location of the food premise in the notice required under the Health Protection and Promotion Act
No Yes

Actions Taken

  • Equipment seizure and destruction
  • Verbal Consultation
  • Unsatisfactory - Re-inspection required
  • Inspection Report Provided
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