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28 on the Lake

00 2 Cedar Ave, New Liskeard ON P0J 1P0 · Restaurant

24 inspections

  1. Required

    8 infractions

    • Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]
    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
      • Food premise not maintained with walls in good repair in food-handling room (493/17-7(1)(g)-55MIN)
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
    • Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
    • No food is handled or kept in the temperature range of 4°C-60°C (40°F-140°F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2), 32(1)(b)]
    • All equipment, utensils, and multi-service articles used in any aspect of food preparation, handling, service, and/or sale must be suitable for the intended purpose and kept in good repair. [s. 8]
    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
  2. Required

    5 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
    • All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
    • All food handling room(s) maintained in clean and sanitary manner, free from clutter, and not used for sleeping. [s. 7(1)(b), (e), (f)]
    • Garbage & wastes (including liquids) removed as often as necessary to maintain premises in sanitary condition. [s. 12]
  3. Required

    4 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
    • Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
    • Garbage & wastes (including liquids) removed as often as necessary to maintain premises in sanitary condition. [s. 12]
  4. Required

    4 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
    • Garbage & wastes (including liquids) removed as often as necessary to maintain premises in sanitary condition. [s. 12]
    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
  5. Required

    2 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
  6. Required

    0 infractions

  7. Required

    3 infractions

    • All frozen foods are kept/served frozen. [s. 28]
    • All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
  8. Required

    0 infractions

  9. Required

    2 infractions

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
    • No food is handled or kept in the temperature range of 4C-60C (40F-140F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2)] [s.32(1)(b)]
  10. Required

    0 infractions

  11. Required

    2 infractions

    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
    • No food is handled or kept in the temperature range of 4C-60C (40F-140F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2)] [s.32(1)(b)]
  12. Required

    1 infraction

    • All equipment situated in such a manner to permit cleaning and sanitary maintenance of the equipment, walls, floors, and ceiling. [s.7 & 9]
  13. Required

    1 infraction

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
  14. Required

    0 infractions

  15. Required

    4 infractions

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
    • Temperature of hazardous foods in walk-in freezer(s), freezer(s), or other freezing units (-18C)(0F) or less.
    • Indicating thermometers present in clear and conspicuous location in all required units.
    • Operator washes hands at minimum required frequency using proper timing and technique.
  16. Required

    1 infraction

    • Chemical disinfectant or sanitizing agent(s) used correctly as per manufacturer's instructions not less than the minimum required concentration(s).
  17. Required

    1 infraction

    • Temperature of hazardous foods in walk-in freezer(s), freezer(s), or other freezing units (-18C)(0F) or less.
  18. Required

    2 infractions

    • Temperature of hazardous foods in walk-in cooler(s), refrigerator(s), prep table(s), or other cold-holding units is 4C(40F) or less.
    • Temperature of hazardous foods in walk-in freezer(s), freezer(s), or other freezing units (-18C)(0F) or less.
  19. Required

    0 infractions

  20. Required

    1 infraction

    • Temperature of hazardous foods in walk-in freezer(s), freezer(s), or other freezing units (-18C)(0F) or less.
  21. Required

    3 infractions

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
    • Temperature of hazardous foods in walk-in cooler(s), refrigerator(s), prep table(s), or other cold-holding units is 4C(40F) or less.
    • Temperature of hazardous foods in walk-in freezer(s), freezer(s), or other freezing units (-18C)(0F) or less.
  22. Required

    2 infractions

    • Adequate number of utensils which are used and stored to prevent contamination.
    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent, and cleanable surfaces
  23. Required

    0 infractions

  24. Required

    2 infractions

    • Indicating thermometers present in clear and conspicuous location in all required units.
    • No other observed/reported food safety elements permitting (or likely to permit) a health hazard.