DineSafe Durham

   Name:
Island Mix Restaurant & Lounge
   Address:
1050 Brock Rd
   City:
Pickering
   Type:
Restaurant
   Legal Action:
None

   

 Legend of Inspection Summary Definitions


[PASS]
Substantial compliance with the Ontario Food Premises Regulation
[CONDITIONAL PASS]
Significant non-compliance with the Ontario Food Premises Regulation which may affect food safety
[CLOSED]
Conditions in the food premises are an immediate health hazard to the general public

Most Recent Inspection: 

Inspection Finding Inspection TypeInspection DateInfraction TypeOwner/Operator failed to ensure/provide:
PASS Follow-up18-Aug-2017EquipmentEquipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
  MaintenanceMechanical ventilation operable where required

 

Previous Inspections: 


Inspection Finding Inspection TypeInspection DateInfraction TypeOwner/Operator failed to ensure/provide:
CONDITIONAL PASS Routine17-Aug-2017Cold HoldingFood is held at 4°C (40°F) or less
  MaintenanceWalls clean and in good repair
  SanitationFood contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
  MaintenanceMechanical ventilation operable where required
  Hot HoldingHot holding of hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
  Mechanical DishwashingMechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
  Internal TemperatureHazardous food products cannot be in the temperature danger zone between 4°C (40°F) and 60°C (140°F)
  EquipmentEquipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
  Hand WashingHand washing basin with supplies of soap in a dispenser and paper towels
PASS Follow-up25-Apr-2017NoneThis premises was found to be in compliance with the Ontario Food Premises Regulation.
PASS Routine24-Apr-2017SanitationFood contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
  Mechanical DishwashingMechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
PASS Follow-up19-Dec-2016EquipmentDipper well with running water
PASS Routine12-Dec-2016EquipmentDipper well with running water
  Food ProtectionFood protected from potential contamination/adulteration (e.g. food covered, labeled, off floor, stored on racks, sneeze guard, physical hazards, during display, during transport)
  Hot HoldingHot holding of hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
  EquipmentEquipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
PASS Routine03-Aug-2016Internal TemperatureHazardous food products cannot be in the temperature danger zone between 4°C (40°F) and 60°C (140°F)
  EquipmentEquipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
  Food ProtectionFood protected from potential contamination/adulteration (e.g. food covered, labeled, off floor, stored on racks, sneeze guard, physical hazards, during display, during transport)
PASS Follow-up12-Jan-2016MaintenanceCeilings clean and in good repair
PASS Routine07-Jan-2016MaintenanceCeilings clean and in good repair
  EquipmentDipper well with running water
  SanitationFood contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
  EquipmentEquipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning



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