Best Western - Food - Myra's Bar and Grill
19 Holiday Dr., Brantford ON N3R 7J4 · Restaurant
7 inspections
- Required
2 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Ensure floors are kept clean and in good repair
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Required
5 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Single service containers and articles kept free from contamination
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Clean and sanitize multi-service articles after each use and as often as necessary
- Clean and sanitize food contact surfaces or equipment as often as necessary
- Change sanitizing solution at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
- Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
- Food protected from contamination or adulteration
- Ensure food that was previously served to a customer is not re-served
- Follow-up
0 infractions
- Required
6 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
- Food is held at 4°C (40°F) or less
- Food storage equipment designed to protect food from contamination?
- Required
7 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure equipment, utensils and or multi-service articles in good repair
- Ensure food contact equipment and utensils are free from cracks, crevices and open seams
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Change sanitizing solution at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
- Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
- Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
- Store toxic/poisonous substances in container bearing identifying labels
- Maintenance of sanitary facilities
- Maintain sanitary facility clean and in good repair
- Equip sanitary facility with single service towels or air dryer
- Food protected from contamination or adulteration
- Store raw foods separate and below cooked / ready-to-eat foods
- Refrigeration and hot-holding equipment maintained
- Provide an easy-to-read, accurate probe thermometer to measure the internal temperature of hazardous and/or potentially hazardous foods.
- Follow-up
4 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Refrigeration and hot-holding equipment maintained
- Food handlers who come into contact with food/utensils do so in a sanitary manner
- Required
8 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- 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 and maintained
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- 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
- Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
- Change sanitizing solution at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
- Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
- Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
- Food is held at 4°C (40°F) or less
- Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
- Refrigeration and hot-holding equipment maintained
- Provide easily readable thermometer in refrigeration or hot-holding equipment
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner