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11th Post on Queen

1 135 Queen St, Niagara-On-The-Lake ON L0S 1J0 · Restaurant

8 inspections

  1. Routine Inspection

    3 infractions

    • Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
    • Mechanical dishwashing is properly constructed, designed and maintained.
    • Inspection Results Signage posted and clearly visible in a conspicuous location.
  2. Re-inspection

    0 infractions

  3. Routine Inspection

    6 infractions

    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Hot holding is adequate and maintained at 60°C (140°F) or higher.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Toxic and poisonous substances are labelled and stored separately from food.
  4. Routine Inspection

    2 infractions

    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Utensils are maintained in a clean and sanitary condition.
  5. Routine Inspection

    5 infractions

    • Utensils are maintained in a clean and sanitary condition.
    • Washrooms are provided, properly equipped, in good repair and maintained in a sanitary manner.
    • Hot holding is adequate and maintained at 60°C (140°F) or higher.
    • Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
  6. Routine Inspection

    0 infractions

  7. Re-inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).