B & B Road House Bar and Grill
349 Government St, Dryden ON P8N 2Z4 · Food Premises Disclosure
9 inspections
- Required
2 infractions
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Food protected from potential contamination and adulteration
- Ensure food items are handled in a manner to prevent cross contamination by unclean equipment, utensils, food storage and preparation practices.
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Required
3 infractions
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Food protected from potential contamination and adulteration
- Ensure all food is protected from potential contamination and adulteration
- Cover all food in storage
- Ensure food is not stored directly on the floor
- Floors, walls, and ceilings clean and in good repair
- Ensure walls are kept clean and in good repair
- Required
3 infractions
- Food protected from potential contamination and adulteration
- Ensure all food is protected from potential contamination and adulteration
- Cover all food in storage
- Ensure food is not stored directly on the floor
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
- Floors, walls, and ceilings clean and in good repair
- Ensure floors are kept clean and in good repair
- Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
- Food protected from potential contamination and adulteration
- Required
3 infractions
- Food is held at 4°C (40°F) or less
- Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Food protected from potential contamination and adulteration
- Cover all food in storage
- Food is held at 4°C (40°F) or less
- Required
1 infraction
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
- Required
2 infractions
- Handwashing stations used for the sole purpose of handwashing
- Ensure hand wash basin is only used for handwashing of employees
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
- Quaternary ammonium sanitizer concentration must be at least 200 parts per million
- Handwashing stations used for the sole purpose of handwashing
- Required
2 infractions
- Food is held at 4°C (40°F) or less
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Required
1 infraction
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
- Required
0 infractions