Full Throttle Saloon - Restaurant
256 Wellington Street West Sault Ste. Marie ON P6A 1H7 · Restaurant
3 inspections
- Requis
4 infractions
- Equipment is of sound and tight construction, in good repair and easily cleaned and sanitized [Sec. 8(2)]
- All surfaces must be of sound and tight construction and in good repair [Sec. 8(1)]
- All surfaces must be easily cleanable and non-absorbent [Sec. 8(1)(c)]
- Equipment must be suitable for its intended purpose [Sec. 8(1)(d)]
- Floors, walls, and ceilings clean and in good repair [Sec. 7]
- Floors, walls, and ceilings must be tight, smooth, and non-absorbent [Sec. 7(1)(c)]
- Ceilings are kept clean and in good repair [Sec. 7(1)(g)]
- Walls must be kept clean and in good repair [Sec. 7(1)(g)]
- Mechanical ventilation operable and kept clean [Sec. 11]
- Mechanical ventilation system must be maintained in a manner not permitting health hazard and is capable of removing odours, fumes, vapours, smoke and excessive heat [Sec. 11]
- Food contact surfaces cleaned and sanitized after each use and as often as is necessary to maintain such surfaces in a sanitary condition [Sec. 22]
- Wash, rinse and sanitize equipment / utensils after each use or as often as necessary [Sec. 22]
- Sanitizing solution must be prepared as often as is necessary to maintain the required concentration
- Equipment is of sound and tight construction, in good repair and easily cleaned and sanitized [Sec. 8(2)]
- Plainte
2 infractions
- Adequate protection against the entrance of insects, birds, rodents, and other pests [Sec. 13]
- Food premise must be kept free of conditions that lead to the harbouring or breeding of pests [Sec. 13(1)]
- 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)]
- Fournir des entrées et/ou des entrées soigneusement scellées pour empêcher l'entrée d'insectes, d'oiseaux, de rongeurs et d'autres parasites
- 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)]
- Remove all materials not associated with the daily operation of food premises [Sec. 7(1)(f)]
- Furniture, equipment and appliances must be arranged in a manner to permit a clean and sanitary condition [Sec. 9]
- Daily housekeeping practices must be improved
- Adequate protection against the entrance of insects, birds, rodents, and other pests [Sec. 13]
- Requis
5 infractions
- Where food is prepared or handled on-site, there is at least one food handler or supervisor on the premises who has completed the food handler training at the time of inspection [Sec. 32]
- A certified food handler must be on-site at all times of operation [Sec. 32]
- For information on the Safe Food Handling training requirements contact your local APH office
- 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)]
- 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)]
- Adequate hand washing station(s) in all preparation / service areas used for hand washing only [Sec. 7(3)]
- Hand washing station is only to be used for hand washing and shall not be obstructed in any way [Sec. 7(4)]
- Where food is prepared or handled on-site, there is at least one food handler or supervisor on the premises who has completed the food handler training at the time of inspection [Sec. 32]