On The River - Restaurant
303 Eldorado Road Blind River ON P0R 1B0 · Restaurant
6 inspections
- Requis
3 infractions
- Floors, walls, and ceilings clean and in good repair [Sec. 7]
- Cleaning is required around, under, and behind kitchen equipment, counters, and baseboards
- 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)]
- 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
- Floors, walls, and ceilings clean and in good repair [Sec. 7]
- Requis
0 infraction
- Suivi
0 infraction
- Requis
3 infractions
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer [Sec. 20(1)]
- 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)]
- Hand washing station must be conveniently located in the food preparation area [Sec. 7(3)(c)]
- 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]
- Sanitizing solution must be prepared as often as is necessary to maintain the required concentration
- Requis
3 infractions
- Easily readable, accurate indicating thermometers used to verify food preparation and storage temperatures [Sec. 30(b)]
- Provide an easily readable, accurate indicating thermometer to check food storage temperatures within all refrigeration units [Sec. 30(b)]
- Provide an easily readable, accurate indicating thermometer to verify food temperatures within all hot holding units [Sec. 30(b)]
- An easily readable, accurate thermometer must be provided and used to measure the internal temperature of prepared hazardous foods [Sec. 26(2)]
- 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
- 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
- Easily readable, accurate indicating thermometers used to verify food preparation and storage temperatures [Sec. 30(b)]
- Requis
2 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
- 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
- Raw hazardous foods must be stored separately or below cooked / ready-to-eat foods
- 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]