Golden Dragon Restaurant and Tavern - Restaurant
264 Northern Avenue Sault Ste. Marie ON P6B 4H6 · Restaurant
7 inspections
- 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)]
- Daily housekeeping practices must be improved
- 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
- General housekeeping is sufficient to maintain the premise in a clean and sanitary condition [Sec. 7(1)]
- Requis
2 infractions
- 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)]
- Food protected from potential contamination and adulteration [Sec. 26(1)]
- All food must be protected from potential contamination and adulteration [Sec. 26(1)]
- Re-heating: to original cooking temperature within 2 hours [Sec. 27(2)(a)]
- 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)]
- Daily housekeeping practices must be improved
- Adequate hand washing station(s) in all preparation / service areas, supplied with hot and cold running water, liquid soap and paper towels.
- Single-service paper towels must be provided at the designated hand washing station [Sec. 1(1)]
- Soap in a dispenser must be provided at the designated hand washing station [Sec. 1(1)]
- General housekeeping is sufficient to maintain the premise in a clean and sanitary condition [Sec. 7(1)]
- Requis
1 infraction
- 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
- Hazardous food is cooled in a manner minimizing the growth of pathogens [Sec. 26(2)]
- 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)]
- Daily housekeeping practices must be improved
- Food protected from potential contamination and adulteration [Sec. 26(1)]
- All food must be protected from potential contamination and adulteration [Sec. 26(1)]
- All food must be covered in storage
- General housekeeping is sufficient to maintain the premise in a clean and sanitary condition [Sec. 7(1)]
- Requis
3 infractions
- 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
- Food protected from potential contamination and adulteration [Sec. 26(1)]
- All food must be protected from potential contamination and adulteration [Sec. 26(1)]
- All food must be covered in storage
- Adequate hand washing station(s) in all preparation / service areas used for hand washing only [Sec. 7(3)]
- Hazardous food is cooled in a manner minimizing the growth of pathogens [Sec. 26(2)]