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BENT RIDGE WINERY

4499 HIGHWAY 14, WINDSOR FORKS · Food Establishment

4 inspections

  1. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Correct condensate issue ion waiter's fridge. Bare wood (shelves) to be painted or varnished. Provide full separation between winery and food storage / receiving with wall and self-closing door. Paint / finish walls in receiving and storage room.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Waiter's Fridge not holding < = 4C /40F in foods was adjusted and corrected during inspection. Keep temperature logs at least twice daily and keep records available.
  2. Inspection

    0 infractions

  3. Inspection

    3 infractions

    • 19(2)(b) - OPERATOR FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Keep paper towel in washrooms protected inside a functioning paper toweling dispenser. Provide single use paper toweling dispenser at kitchen handwash within reach of the user.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Clean kitchen, all surfaces behind and under equipment, and storage. Bare wood (shelves) to be painted or varnished. Cease use of milk crates for platforms (whereas uncleanable). Relocate outside freezer to inside area. Provide full separation between winery and food storage / receiving with wall and self-closing door. Refill detergent to dishwasher (corrected).
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Waitress fridge not holding <= 4C and condensate issue to correct. Relocate cheese & dairy to colder working fridge immediately. Three door undercounter fridge not holding <= 4C in foods. Remove all potentially hazardous foods and do not use until corrected. Small prep. table (> 4C) not to be used. Remove all foods and have repaired or replaced immediately. Operator to manage all food safety issues and have all units serviced / adjusted and holding <= 4C before reuse. Keep temperature logs at least twice daily and keep records available.
  4. Inspection

    5 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Rear handwash sink requires paper toweling dispenser and handwashing procedure signage.
    • 28(2) - OPERATOR FAILING TO HAVE MEMBER OF PERSONNEL WHO HAS COMPLETED FOOD HYGIENE TRAINING PROGRAM PRESENT WHILE OPERATOR IS ABSENT FROM FOOD ESTABLISHMENT.
      • Cook requires acceptable food hygiene training program certification. Ensure 1 person with it in kitchen at all times.
    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT MAINTAINED, CLEANED & SANITIZED.
      • Correct / increase sanitizer feed to dishwasher to manufacturers requirements. Keep daily records of sanitizer (test strips) and temperature. Correct drain pipe leak at pot sinks. Remove uncleanable milk crates and provide table for loading dishwasher. Correct / ensure function of lights at front prep. table and ensure >=540 Lux. Clean pipes around and behind front prep. table. To keep doors of restaurant open self closing screen doors are required. Full label including conc. and directions for use on chemical spray bottles.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Four door under counter fridge not holding <=4C in foods has been taken out of use and must be serviced / adjusted and holding <=4C in foods before reuse for potentially hazardous foods.
    • 34 - OPERATOR FAILING TO ENSURE THAT FOOD & FOOD INGREDIENTS ARE PREPARED AND STORED IN A MANNER THAT PREVENTS CONTAMINATION AND ADULTERATION.
      • Cease practice of leaving utensils in food containers. Foods prepared must be labelled and dated. Dry storage and dish storage require cleaning. Food storage in winery must be relocated to within permitted area of food establishment and properly located.