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Beef N Brand

260 Pinewood Park Dr North Bay ON P1B 8Z4 · Restaurant

11 inspections

  1. Compliance (Required)

    4 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are readily cleanable/non-absorbent and of sound and tight construction.
    • Potentially hazardous food is held at 4°C (40°F) or lower
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
    • Food protected from potential contamination and/or adulteration
      • Operator to ensure all foods are covered in storage
      • Operator to ensure all foods are stored off the floor
    • Toxic / poisonous substances (chemicals / pesticides) to be stored separately from food
      • * Fail to keep toxic / poisonous substance in container bearing identifying label
  2. Re-inspection

    0 infractions

  3. Compliance (Required)

    3 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
    • Toxic / poisonous substances (chemicals / pesticides) to be stored separately from food
    • Food protected from potential contamination and/or adulteration
  4. Compliance (Required)

    4 infractions

    • Thermometers used to verify food preparation and storage temperatures
      • Operator to provide accurate and easily readable indicating thermometers in temperature controlled rooms/equipment used for storage of potentially hazardous foods
    • Toxic / poisonous substances (chemicals / pesticides) to be stored separately from food
    • Mechanical ventilation operable where required
      • Operator to ensure ventilation system is maintained in a clean and sanitary manner eliminating odours, fumes, vapors, smoke and excessive heat
    • Potentially hazardous food is held at 4°C (40°F) or lower
  5. Re-inspection

    1 infraction

    • Ceilings clean and in good repair
      • Operator to ensure ceiling of the food premise is maintained in a sanitary condition and in good repair
  6. Compliance (Required)

    7 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
    • Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
      • Operator to ensure all food contact surfaces/equipment/utensils/multi-service articles are made of materials that can be readily cleaned and sanitized
    • Toxic / poisonous substances (chemicals / pesticides) to be stored separately from food
    • Food protected from potential contamination and/or adulteration
      • Operator to ensure all foods are covered in storage
    • Ceilings clean and in good repair
      • Operator to ensure ceiling of the food premise is maintained in a sanitary condition and in good repair
    • Floors clean and in good repair
      • Operator to ensure floors are kept clean and in good repair
    • Potentially hazardous food is held at 4°C (40°F) or lower
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
  7. Re-inspection

    3 infractions

    • Thermometers used to verify food preparation and storage temperatures
    • Minimum of 1 Certified Food Handler per hour of operation?
      • Operator to ensure a minimum of 1 certified food handler is present during every hour of operation
    • Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
      • Operator to ensure hand washing basins are adequately supplied
  8. Compliance (Required)

    3 infractions

    • Food protected from potential contamination and/or adulteration
      • Operator to ensure all foods are stored off the floor
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
      • Operator to ensure filters in the ventilation system are maintained in a clean and sanitary manner
    • Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
      • Operator to ensure hand washing basins are adequately supplied
  9. Compliance (Required)

    1 infraction

    • Toxic / poisonous substances (chemicals / pesticides) to be stored separately from food
  10. Re-inspection

    0 infractions

  11. Compliance (Required)

    2 infractions

    • Thermometers used to verify food preparation and storage temperatures
      • Operator to provide accurate and easily readable indicating thermometers in temperature controlled rooms/equipment used for storage of potentially hazardous foods
    • Minimum of 1 Certified Food Handler per hour of operation?
      • Operator to provide proof of a certified food handler certificate