Reference #

Food Safety Inspection Report 103896508

Region Map # Insp. ID Premises Type Premises ID Inspection Frequency Previous Inspection Status Previous Inspection Date

Cafeteria - 11/01/16
West 105 61 9007200 1 2 3 Cond.
Private Access Pass Pass Closed # of C.F.H. T. V.
Premises Name (Storefront) Inspection Compliance Complaint Required 2 Y N
RES CAFE Re-inspection 101279 Request On-site 4 N
Trading As Address / Unit Postal Code
RES CAFE 203 HUMBER COLLEGE BLVD M9W 5L7
Owner / Licensee Operator / Occupier Phone
COMPASS GROUP CANADA (BEAVER) LTD. Jerome D'Souza 4166756622
Daily Operating Hours Mon Tues Wed Thurs Fri Sat Sun Out of Business
0700- 0700- 0700- 0700- 0700- 0700- 0700-
Seasonal Premises Only Permanently Closed
0100 0100 0100 0100 0100 0100
Report(s) Notice Licence Municipal Unavailable Expired N/A
Municipal Code, Chapter
Licence
545 Compliance with: Yes No Yes No Yes No N/A # B71-3846178
1. FOOD TEMPERATURE CONTROL Cat X CDI N/A
A. Thorough cooking and/or re-heating of hazardous food items (HPPA) C
B. Internal temperature of hazardous foods 4C (40F) and below or 60C (140F) and above C
C. Temperature of frozen hazardous food items: -18C (0F) or colder (Locker Plants: -12C / -15C) C
2. FOOD PROTECTED FROM CONTAMINATION Cat
A. Approved meat, eggs, milk and edible oil products and/or proper handling and/or processing as required C
B. Food protected from contamination / adulteration (e.g. food condemnation) C
C. Proper utensils / equipment and/or procedures used to ensure food safety (e.g. protective covers) S
D. Adequate potable water supply (including ice and steam) C
3. EMPLOYEE HYGIENE AND HANDWASHING Cat
A. Separate handwash sink(s) with hot / cold water, soap in dispenser, and proper towels S
B. Washing hands thoroughly as required to prevent cross-contamination C
C. Provision and use of clean outer garments and headgear for hair confinement M
D. Free of infection / disease spread through food (observable signs e.g. cuts / abrasions / lesions) C
4. MAINTENANCE / SANITATION OF FOOD CONTACT SURFACES / UTENSILS / EQUIPMENT Cat
A. Hot / cold running water under pressure and proper cloths as required S
B. Proper maintenance and use of equipment (machines, utensils, containers, articles) S
C. Provision and proper use of sinks and supplies for manual washing of multi-use and large utensils S
D. Properly equipped / maintained mechanical washer for multi-use utensils S
5. MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT Cat
A. Provision and proper maintenance of mechanical equipment and devices S
B. Accurate indicating and easily readable thermometers (Locker Plants- proper thermometer / records) S
C. Proper maintenance / washing of rooms (including washrooms) and equipment M X
D. Minimum lighting as per Ontario Building Code requirements M
6. MAINTENANCE / SANITATION OF WASHROOMS Cat
A. Washrooms fixtures (washbasins, urinals, toilets) maintained clean and sanitary S
B. Toilet paper, running water, soap in dispenser(s), proper towels or hot air dryer S
C. One washroom for each sex (signage) and no altering of floor space, number of toilets or washbasins M
7. STORAGE / REMOVAL OF WASTE Cat
A. Proper storage (sufficient garbage containers) and removal of solid / liquid waste S
B. Garbage containers leakproof / pestproof / non-absorbent with tight covers and sanitized as required M
8. PEST CONTROL Cat
A. Adequate pest control and room(s) maintained free of animals S
9. CONDITION(S) FOR CLOSURE Cat
A. Premises maintained in a manner not permitting a health hazard C
= In Compliance X = Infractions to be corrected immediately CDI = Corrected During Inspection N/A = Not Applicable
Monitor Unable Monitor Unable Monitor Unable
Time (min) = mm/dd/yy Time (min) = mm/dd/yy Time (min) = mm/dd/yy
Satisfactory at time of inspection Re-Inspection date
This is Page 1 of 2
See Supplemental Inspection Report scheduled for: mm /dd / yy
ACTION TAKEN: Food Safety Consultation Food Condemned/Seized HACCP Consultation Samples (food, water, ice)
INSPECTION STATUS INFRACTIONS Inspection Date
PASS No / any minor (M) and no significant (S) and no crucial (C) 01/20/17
CONDITIONAL PASS Any significant (S) or any crucial (C) mm / dd / yy
CLOSED Any crucial (C) that constitutes a condition for closure Total Inspection Time
TEMP. NOT OPERATING Not operating due to fire, flood or other property damages 180 minutes
Owner/Operator/Keeper has been advised to post the Food Safety Inspection Notice as issued by the
Medical Officer of Health or designate in accordance with Appendix A Time of Report
17:25
Sahota,Devinder
Inspector's Name
Owner / Operator / Recipient Date of Report
01/20/17
Jerome D'Souza
mm / dd / yy
The personal information on this form is collected under the authority of the City of Toronto Act, 1997 (No. 2), Municipal Code, Chapter 546, and the Health Protection and Promotion Act,
R.S.O. 1990, C.H. 7, O. Reg. 562. The information is used to administer the Toronto Public Health Food Safety Program and aggregate statistical reporting. Questions about this collection
can be directed to the Director of Healthy Environments, 277 Victoria Street, Toronto, M5B 1W2. Telephone: 416 392-1356.
 Reference #
Food Safety Supplemental Inspection Report 103896508

9007200 RES CAFE (203 HUMBER COLLEGE BLVD )

INFRACTION INFRACTION(S) / FINDINGS / REQUIREMENT(S) UNDER:

ACTION TAKEN
NUMBER HPPA O. REG 562 (Food Premises), as ammended OTHER
5C-1 Operator fail to properly maintain rooms Notice to Comply
Observed old mouse droppings. Clean floor under shelves located near door of
receiving area. Also clean shelves near front counter and shelves located in
utensil storage room. Repair the gap between the floor and the rear receiving
door.

A re-inspection will be conducted within 48 hours to ensure the noted infraction(s) have been corrected. This is page 2 of 2
COMMENTS
Ensure that the blender used for the smoothies is cleaned and sanitized through out the day, recommend at least every two hours or as often
as necessary.
Ensure that all food handlers are aware of the proper use of gloves. Although no staff were observed having direct contact with food. Gloves
are for single use only.
Ensure that all paper towel holders are operational and don't jam up when dispensing.

ACTION Corrected During Notice to Comply Ticket Summons Order Summons & Health Hazard Prohibition Order Requested
Warning Letter (WL)
TAKEN Inspection (CDI) (NC) (T) (S) (O) Order (SHHO) (POR)

Public Health Inspector Time of Report

17:25
Sahota,Devinder
(24 hour clock)
Recipient Date of Report
01/20/17
Jerome D'Souza
mm /dd / yy
The personal information on this form is collected under the authority of the City of Toronto Act, 1997 (No. 2), Municipal Code, Chapter 546, and the Health Protection and Promotion Act,
R.S.O. 1990, C.H. 7, O. Reg. 562. The information is used to administer the Toronto Public Health Food Safety Program and aggregate statistical reporting. Questions about this collection
can be directed to the Director of Healthy Environments, 277 Victoria Street, Toronto, M5B 1W2. Telephone: 416 392-1356.
 Appendix A: Important Information

City of Toronto Municipal Code, Chapter 545 requires eating and drinking establishments (i.e., every place where food items
intended for human consumption are made for sale, offered for sale, stored or sold) to do the following:

Post the food safety inspection notice in an obvious place clearly visible to the public, at or near the entrance of the
establishment
Post the Toronto eating or drinking establishment license issued by the Toronto Municipal Licensing and Standards
Division next to the food safety inspection notice
Produce copies of the Toronto Public Health Food Safety Inspection Reports relating to the currently posted food safety
inspection notice, when requested by any person
Promptly notify the Toronto Municipal Licensing and Standards Division if there is a change in the management or
control of the establishment
Notify the Toronto Municipal Licensing and Standards Division of any change or changes to the operation of the business
that may result in risk classification changes, at least 30 days prior to the change.
When a Public Health Inspector visits your food premises for an inspection, the inspector will use a Food Safety Inspection
Report form to check whether your food premises meets the requirements detailed in the Food Premises Regulation.

The new system divides infractions into three categories (minor, significant and crucial) depending on their potential risk to
health. The results of an inspection (i.e. inspection status) will depend on the types of infractions that are noted during the
inspection. Infraction(s) occur when a food premises does not comply with the requirements in the Food Premises Regulation.

When the inspector has completed the inspection, your food premises will receive one of three food safety inspection notices:

a PASS (when no infractions or only minor infractions are observed)

a CONDITIONAL PASS (when significant and/or crucial infractions are observed)
a CLOSED (when crucial infractions result in an order to close your food premises)

INSTRUCTIONS TO POST FOOD SAFETY INSPECTION NOTICE

Under City of Toronto Municipal Code, Chapter 545, you are required to post and keep posted in a conspicuous place clearly
visible to the members of the public, at or near the entrance of the above noted food premises, the most recent food safety
inspection notice that has been issued to you by the Medical Officer of Health (or her / his designate). All notices will include
the status from the previous inspection and indication of any enforcement action.

Please be advised that failure to post the said sign will result in legal action against you under section 30-1(3) of the City of
Toronto Municipal Code, Chapter 545. A conviction under this charge may result in a fine of up to $25,000 (for
individuals), $50,000 (for corporations) and/or a closure order effective for up to two years.

Inspection results (pass, conditional pass, closed) for each eating and drinking establishment will also be posted on the
Toronto Public Health Dine Safe web site at www.city.toronto.on.ca.

Glossary of Terms
Hazard Analysis Critical Control Point (HACCP) Audit In some types of food premise inspections, public health
inspectors are required to periodically conduct HACCP audits. During this process the inspector will observe the preparation of
one or more food items through critical control points to determine if the food is being prepared in a safe manner.

Certified Food Handler (CFH) Every owner/operator of a food establishment must ensure that there is, at all times when
the establishment is operating, at least one (1) Certified Food Handler (CFH) is working in a supervisory capacity in each area
of the premises where food is prepared, processed, served, packaged or stored.

For more details please see contact information below:

Toronto Public Health

(416) 338-7600
or on the web at
www.toronto.ca/health