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Bend Bites

1 63 Main St W, Grand Bend ON N0M 1T0 · Food Take Out / Food Court Vendor

7 inspections

  1. Follow-up

    1 infraction

    • There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.
      • Fail to provide tightly sealed entrances and / or screened entrances to prevent insect / pest entry.
  2. Required

    4 infractions

    • Hazardous food is hot held at a minimum temperature of 60°C (140°F) after cooking or rapid re-heating.
      • Fail to hot-hold hazardous foods at 60°C (140°F) or higher after cooking or rapid re-heating.
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning.
      • Fail to maintain refrigerated space in a clean and sanitary manner.
    • There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.
      • Fail to provide tightly sealed entrances and / or screened entrances to prevent insect / pest entry.
    • The premise is maintained free from every condition that may be a health hazard, adversely affect the sanitary operation of the premise or adversely affect the wholesomeness of the food.
      • Fail to operate food premise in a manner preventing health hazard.
  3. Follow-up

    1 infraction

    • Hazardous food is hot held at a minimum temperature of 60°C (140°F) after cooking or rapid re-heating.
      • Fail to hot-hold hazardous foods at 60°C (140°F) or higher after cooking or rapid re-heating.
  4. Follow-up

    8 infractions

    • Food is held at 4°C (40°F) or less.
      • Fail to maintain hazardous foods at 4°C (40°F) or colder due to malfunctioning refrigeration unit.
    • Hazardous food is hot held at a minimum temperature of 60°C (140°F) after cooking or rapid re-heating.
      • Fail to hot-hold hazardous foods at 60°C (140°F) or higher after cooking or rapid re-heating.
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning.
      • Fail to maintain refrigerated space in a clean and sanitary manner.
    • Sanitize test kit / thermometer is readily available for verifying dishwashing and sanitizing temperatures.
      • Fail to provide a sanitizing test kit to verify the concentration of the chemical agent being used.
    • There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.
      • Fail to provide tightly sealed entrances and / or screened entrances to prevent insect / pest entry.
    • Walls are clean and in good repair.
      • Fail to ensure wall(s) of food-handling room are kept clean and in good repair.
    • Mechanical ventilation is operable where required.
      • Fail to ensure ventilation system is clean; grease accumulation was observed.
    • Premise meets all the requirements of the DineSafe Lambton Inspection Disclosure By-Law.
      • Fail to ensure that the Lambton County Food Safety Inspection Summary sign is not altered, defaced or removed.
  5. Required

    12 infractions

    • Food is held at 4°C (40°F) or less.
      • Fail to maintain hazardous foods at 4°C (40°F) or colder due to malfunctioning refrigeration unit.
    • Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).
      • Fail to thaw hazardous foods at 4°C (40°F) or less in a refrigeration unit, under cold running potable water or in the microwave.
    • Hazardous food is hot held at a minimum temperature of 60°C (140°F) after cooking or rapid re-heating.
      • Fail to hot-hold hazardous foods at 60°C (140°F) or higher after cooking or rapid re-heating.
    • Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
      • Fail to cover or enclose all food in a manner to prevent contamination.
      • Fail to store food off the floor to prevent contamination.
    • A separate hand washing basin that is easily accessible is provided for food handlers.
      • Fail to ensure hand washing basin is clear from obstruction and easily accessible.
    • Hand washing basin is maintained and kept adequately supplied.
      • Fail to provide disposable paper towels from a dispenser in the food preparation area.
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning.
      • Fail to maintain refrigerated space in a clean and sanitary manner.
    • Sanitize test kit / thermometer is readily available for verifying dishwashing and sanitizing temperatures.
      • Fail to provide a sanitizing test kit to verify the concentration of the chemical agent being used.
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
      • Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
    • Floors are clean and in good repair.
      • Fail to ensure premises is cleaned / swept to prevent food contamination.
    • Mechanical ventilation is operable where required.
      • Fail to ensure ventilation system is clean; grease accumulation was observed.
    • General housekeeping is satisfactory.
      • Fail to maintain the premise in a clean and sanitary condition.
  6. Follow-up

    4 infractions

    • Thermometers are used to verify food preparation and storage temperatures.
      • Fail to provide an accurate indicating thermometer in an easy-to-read location.
    • Re-heat hazardous food to its original cooking temperature within 2 hours.
      • Fail to ensure that hot holding units (i.e. steam tables, crock pots, heat lamps) are not used to re-heat food.
    • A separate hand washing basin that is easily accessible is provided for food handlers.
      • Fail to ensure hand washing basin is clear from obstruction and easily accessible.
    • General housekeeping is satisfactory.
      • Fail to maintain the premise in a clean and sanitary condition.
  7. Required

    4 infractions

    • Thermometers are used to verify food preparation and storage temperatures.
      • Fail to provide a probe thermometer to monitor internal temperatures of hazardous foods.
    • Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).
      • Fail to ensure hazardous food items are not kept in the temperature danger zone for no more than two hours, including during periods of time necessary for the preparation, processing and manufacturing of food.
    • A separate hand washing basin that is easily accessible is provided for food handlers.
      • Fail to ensure hand washing basin is clear from obstruction and easily accessible.
    • General housekeeping is satisfactory.
      • Fail to maintain the premise in a clean and sanitary condition.
      • Fail to remove all materials that are not associated with the daily operation of the food premise.