Bobber's Restaurant - Restaurant
9161 Highway 17 Bruce Mines ON P0R 1C0 · Restaurant
7 inspections
- Suivi
0 infraction
- Requis
2 infractions
- General housekeeping is sufficient to maintain the premise in a clean and sanitary condition [Sec. 7(1)]
- The premises must be maintained in a clean and sanitary condition [Sec. 7(1)(a)(i)]
- Proper manual dishwashing procedure followed (wash, rinse, sanitize) [Sec. 19]
- General housekeeping is sufficient to maintain the premise in a clean and sanitary condition [Sec. 7(1)]
- Requis
0 infraction
- Requis
1 infraction
- Adequate protection against the entrance of insects, birds, rodents, and other pests [Sec. 13]
- Food premise must be kept free from insects, rodents and other pests [Sec. 7(1)(a)(i)]
- Adequate protection against the entrance of insects, birds, rodents, and other pests [Sec. 13]
- Requis
2 infractions
- Food protected from potential contamination and adulteration [Sec. 26(1)]
- All food must be protected from potential contamination and adulteration [Sec. 26(1)]
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating [Sec. 27(1)(b)]
- Hot held hazardous food must be held above 60°C (140°F) after cooking / rapid re-heating [Sec. 27(1)(b)]
- Food protected from potential contamination and adulteration [Sec. 26(1)]
- Requis
3 infractions
- Food protected from potential contamination and adulteration [Sec. 26(1)]
- All food must be protected from potential contamination and adulteration [Sec. 26(1)]
- Raw hazardous foods must be handled separate from ready-to-eat foods, on separate preparation surfaces, and with separate utensils to prevent contamination
- Raw hazardous foods must be stored separately or below cooked / ready-to-eat foods
- Hazardous food is held at 4°C (40°F) or less [Sec. 27(1)]
- Ensure all hazardous foods are stored at 4°C (40°F) or less [Sec. 27(1)]
- Provide adequate refrigerated space for hazardous food storage [Sec. 7(3)(d)]
- Dégeler tous les aliments dangereux en maintenant une température de 4°C (40°F) ou moins
- Hazardous food is cooled in a manner minimizing the growth of pathogens [Sec. 26(2)]
- Refroidir les aliments dangereux de 60°C (140°F) à 20°C (68°F) dans les 2 heures
- Refroidir les aliments dangereux de 20°C (68°F) à 4°C (40°F) dans les 4 heures
- Transfer foods to shallow containers to speed up cooling
- Food protected from potential contamination and adulteration [Sec. 26(1)]
- Requis
4 infractions
- Adequate protection against the entrance of insects, birds, rodents, and other pests [Sec. 13]
- Ensure records of all pest control measures are retained for at least one year [Sec. 13(2)]
- Contacter l'exploitant autorisé de lutte antiparasitaire pour le traitement et la lutte contre les insectes, les rongeurs et les ravageurs
- Food premise must be kept free from insects, rodents and other pests [Sec. 7(1)(a)(i)]
- Proper use and storage of clean utensils (including single service utensils) [Sec. 8(1)]
- Utensils must be stored and transported in a manner preventing contamination
- Food protected from potential contamination and adulteration [Sec. 26(1)]
- All food must be protected from potential contamination and adulteration [Sec. 26(1)]
- Hazardous food is held at 4°C (40°F) or less [Sec. 27(1)]
- Ensure all hazardous foods are stored at 4°C (40°F) or less [Sec. 27(1)]
- Adequate protection against the entrance of insects, birds, rodents, and other pests [Sec. 13]