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Balmer Hotel Restaurant

1 Fifth St, Balmertown ON P0V 1C0 · Food Premises Disclosure

10 inspections

  1. Required

    1 infraction

    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
  2. Required

    2 infractions

    • Disclosure signs are posted as required by the Northwestern Health Unit
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • NSF/ANSI Standard 3 - Wash water temperature must be maintained at 49°C (120°F) or above for chemical sanitizer dishwashers
      • NSF/ANSI Standard 3 - Chlorine sanitizer concentration must be at least 50 parts per million at 49°C (120°F)
  3. Required

    9 infractions

    • Food is held 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
    • Separate raw foods from ready-to-eat foods during storage and handling
    • Food protected from potential contamination and adulteration
    • Food contact surfaces properly designed, constructed, installed and maintained
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
    • Floors, walls, and ceilings clean and in good repair
    • General housekeeping is satisfactory
  4. Follow-up

    0 infractions

  5. Required

    3 infractions

    • Food is held at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
      • Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
    • General housekeeping is satisfactory
  6. Required

    3 infractions

    • Food contact surfaces properly designed, constructed, installed and maintained
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • Ensure a properly maintained shield/canopy is provided over cooking equipment
      • Ensure all surfaces are clean and maintained in good repair
    • General housekeeping is satisfactory
  7. Required

    3 infractions

    • Food is held at 4°C (40°F) or less
      • Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
    • Food protected from potential contamination and adulteration
      • Ensure all food is protected from potential contamination and adulteration
      • Cover all food in storage
    • General housekeeping is satisfactory
  8. Required

    2 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C (75°F)
      • Ensure a sanitizing test kit is provided and used to verify the concentration of the chemical sanitizing agent
  9. Required

    1 infraction

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
  10. Required

    4 infractions

    • Food Handler Training
      • Ensure that at least one food handler or supervisor on the premise has completed food handler training during every hour in which the premise is operating
    • Sanitary maintenance and provision of required supplies in staff / public washroom facilities
    • Floors, walls, and ceilings clean and in good repair
    • General housekeeping is satisfactory