Barbara Caffe
387 Barton St, Stoney Creek ON L8E 2L2 · Restaurant
12 inspections
- Routine Inspection
1 infraction
- Food is held at 4°C (40°F) or less
- Routine Inspection
0 infractions
- Routine Inspection
3 infractions
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Provide sufficient detergent or chemicals for washing or sanitizing
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Clean and sanitize food contact surfaces or equipment as often as necessary
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Routine Inspection
4 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide paper towels in a dispenser at hand basin in food preparation area
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Food protected from contamination or adulteration
- Store food off the floor to prevent contamination
- Store and handle ice in a sanitary manner
- Food handlers who come into contact with food/utensils shall do so in a sanitary manner
- Ensure food handlers refrain from conduct causing contamination of food and food areas
- Hand washing basin with supplies of soap and paper towels in dispensers
- Routine Inspection
4 infractions
- Separate hand washing basin provided for food handlers
- Hand washing station must be used only for hand washing of employees
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure equipment, utensils and or multi-service articles in good repair
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Food protected from contamination or adulteration
- Store food off the floor to prevent contamination
- Food is held at 4°C (40°F) or less
- Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
- Separate hand washing basin provided for food handlers
- Routine Inspection
2 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure equipment, utensils and or multi-service articles are of sound and tight construction
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Food protected from contamination or adulteration
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Routine Inspection
3 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide soap in a dispenser at hand basin in the food preparation area
- All food product is supplied by an inspected facility (Federal, Provincial, or Municipal)
- Maintain records of food purchased for one year
- Adequate record and identifiers for manufactured meats are available and maintained
- Maintain records of name and address of supplier of meat products
- Hand washing basin with supplies of soap and paper towels in dispensers
- Routine Inspection
3 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
- Food protected from contamination or adulteration
- Meat obtained from an animal inspected under the Food Safety and Quality Act, 2001 or the Meat Inspection Act (Canada)
- Ensure meat on food premise is approved for use
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Routine Inspection
1 infraction
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide paper towels in a dispenser at hand basin in food preparation area
- Hand washing basin with supplies of soap and paper towels in dispensers
- Routine Inspection
1 infraction
- Hand washing basin with supplies of soap and paper towels in dispensers
- Routine Inspection
3 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide paper towels in a dispenser at hand basin in food preparation area
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure equipment, utensils and or multi-service articles in good repair
- Food protected from contamination or adulteration
- Hand washing basin with supplies of soap and paper towels in dispensers
- Routine Inspection
3 infractions
- Separate hand washing basin provided for food handlers
- Ensure hand washing basin is unobstructed and accessible for hand washing
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure equipment, utensils and or multi-service articles in good repair
- Food protected from contamination or adulteration
- Cover all food in storage
- Separate hand washing basin provided for food handlers