Skip to content
Loading map…

Ashley's Place

75 Queen Street North, Tilbury ON N0P 2L0 · Restaurant

19 inspections

  1. Required

    0 infractions

  2. Required

    0 infractions

  3. Required

    0 infractions

  4. Required

    0 infractions

  5. Required

    0 infractions

  6. Required

    0 infractions

  7. Required

    0 infractions

  8. Required

    0 infractions

  9. Required

    1 infraction

    • All food is protected from contamination and adulteration s. 26(1)
      • Ensure all food is protected from contamination and adulteration
  10. Required

    1 infraction

    • Only Grade A or B eggs of domestic hens are present s. 47(1)
      • Only Grade A or B eggs of domestic hens are permitted
      • Dispose of ungraded and Grade "C" eggs of domestic hens
  11. Required

    0 infractions

  12. Required

    4 infractions

    • General housekeeping is satisfactory s. 7(1)e, f
    • Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
      • Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers
    • Premises is adequately protected against the entry and harbourage of pests s. 13
      • Ensure the premises is adequately protected against the entry of pests
      • Maintain records of all pest control measures that are undertaken in the premises
    • Sanitary facilities are kept sanitary, properly equipped, and in good repair s. 25
      • Equip sanitary facilities with liquid soap in a dispenser
  13. Required

    0 infractions

  14. Required

    1 infraction

    • Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
  15. Follow-up

    0 infractions

  16. Required

    3 infractions

    • Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition. s. 16, 21, 22.
      • Ensure food contact surfaces and equipment are cleaned and sanitized as often as necessary to maintain them in a sanitary condition.
    • Sanitary facilities are kept sanitary, properly equipped, and in good repair. s. 25
      • Equip facilities with a method of hand drying that uses single-service towels or a hot air dryer.
    • Only Grade A or B eggs of domestic hens are present. s 47(1)
      • Only Grade A or B eggs of domestic hens are permitted.
  17. Required

    1 infraction

    • Potentially hazardous foods being held hot are held at or above 60°C (140°F) after cooking/rapid reheating. s. 27(1) b
      • Ensure potentially hazardous foods are being held hot at or above 60°C (140°F) or above after cooking/rapid reheating.
  18. Follow-up

    1 infraction

    • General housekeeping is satisfactory. s. 7(1)e, f
  19. Required

    3 infractions

    • Floors, walls, and ceilings clean and in good repair. s. 7(1)c, d, g
      • Ensure walls are kept clean and in good repair.
    • General housekeeping is satisfactory. s. 7(1)e, f
    • Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers. s. 7(3)c, 7(4).
      • Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers.