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Getaway Restaurant (Gateway Casino) - Restaurant

30 Bay Street Sault Ste. Marie ON P6A 1W7 · Restaurant

8 inspections

  1. Suivi

    0 infraction

  2. Requis

    1 infraction

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer [Sec. 20(1)]
      • Ensure wash water is between 60°C and 71°C [Sec. 20(1)(a)(i)]
  3. Requis

    0 infraction

  4. Suivi

    0 infraction

  5. Requis

    3 infractions

    • 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)]
    • Re-heating: to original cooking temperature within 2 hours [Sec. 27(2)(a)]
      • Ensure food is reheated to original cooking temperature for 15 seconds within 2 hours [Sec. 27(2)(a)]
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer [Sec. 20(1)]
  6. Requis

    3 infractions

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer [Sec. 20(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)]
    • Re-heating: to original cooking temperature within 2 hours [Sec. 27(2)(a)]
      • Ensure food is reheated to original cooking temperature for 15 seconds within 2 hours [Sec. 27(2)(a)]
  7. Suivi

    0 infraction

  8. Requis

    2 infractions

    • Hazardous food is held at 4°C (40°F) or less [Sec. 27(1)]
      • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods 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)]
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer [Sec. 20(1)]