Sugar Marmalade Inspection Results

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Inspection Results - Posted for one year

Jan. 22, 2020
Re-inspection

Corrected During Inspection
An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
Not in Compliance
Certified food handler is onsite.
Corrected During Inspection
Surfaces which come in contact with food are maintained in a clean and sanitary condition.
Corrected During Inspection
Food handlers take reasonable precautions to ensure that food is not contaminated by hair.

Jan. 13, 2020
Routine Inspection

Not in Compliance
Utensils are maintained in a clean and sanitary condition.
Corrected During Inspection
An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
Corrected During Inspection
Washrooms are provided, properly equipped, in good repair and maintained in a sanitary manner.
Not in Compliance
Records are retained on premise.
Corrected During Inspection
Toxic and poisonous substances are labelled and stored separately from food.
Corrected During Inspection
Surfaces which come in contact with food are maintained in a clean and sanitary condition.
Not in Compliance
Certified food handler is onsite.
Corrected During Inspection
Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
Not in Compliance
Food handlers take reasonable precautions to ensure that food is not contaminated by hair.

Oct. 10, 2019
Re-inspection

Corrected During Inspection
Hands of food handlers are washed as often as necessary to prevent the contamination of food or food areas.

Oct. 8, 2019
Routine Inspection

Corrected During Inspection
Toxic and poisonous substances are labelled and stored separately from food.
Corrected During Inspection
Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
Corrected During Inspection
An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
Corrected During Inspection
Cold holding is adequate and maintained at 4°C (40°F) or lower.
Corrected During Inspection
Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
Not in Compliance
Mechanical dishwashing is properly constructed, designed and maintained.
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