Best Western Lamplighter Inn / Shelly's Tap and Grill
591 Wellington Rd, London ON N6C 4R3 · Restaurant
13 inspections
- Required
0 infractions
- Required
1 infraction
- Handwashing stations are maintained and adequately supplied
- Fail to use handwashing station only for handwashing of employees
- Handwashing stations are maintained and adequately supplied
- Required
0 infractions
- Required
3 infractions
- Refrigeration and hot-holding equipment for potentially hazardous food is maintained
- Fail to provide accurate, easily readable thermometer for refrigeration and hot-holding
- Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
- Fail to ensure that iodine concentration reaches a minimum of 25 parts per million at 24°C (75°F) or greater for at least 45 seconds
- Pest control is maintained
- Fail to protect against entry, harbouring and breeding of pests
- Refrigeration and hot-holding equipment for potentially hazardous food is maintained
- Follow-up
3 infractions
- Handwashing stations are maintained and adequately supplied
- Fail to provide adequate number of handwashing stations
- Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
- Fail to ensure that clean wash water is maintained between 60°C (140°F) and 71°C (160°F)
- Sanitary facilities are maintained, properly equipped and in good repair
- Fail to equip sanitary facility with a constant supply of hot and cold running water
- Handwashing stations are maintained and adequately supplied
- Required
6 infractions
- Potentially hazardous food is maintained at 4°C (40°F) or lower
- Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
- Handwashing stations are maintained and adequately supplied
- Food is protected from contamination and adulteration
- Fail to protect food from contamination and adulteration
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Fail to use food contact equipment and / or utensils that are free from cracks, crevices and open seams
- Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
- Fail to ensure that clean wash water is maintained between 60°C (140°F) and 71°C (160°F)
- Fail to ensure that clean chlorine solution is at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
- Sanitary facilities are maintained, properly equipped and in good repair
- Fail to equip sanitary facility with a constant supply of hot and cold running water
- Potentially hazardous food is maintained at 4°C (40°F) or lower
- Required
1 infraction
- Handwashing stations are maintained and adequately supplied
- Fail to provide adequate number of handwashing stations
- Handwashing stations are maintained and adequately supplied
- Required
2 infractions
- Refrigeration and hot-holding equipment for potentially hazardous food is maintained
- Fail to provide refrigeration equipment of sufficient size
- Handwashing stations are maintained and adequately supplied
- Fail to provide adequate number of handwashing stations
- Refrigeration and hot-holding equipment for potentially hazardous food is maintained
- Required
2 infractions
- Potentially hazardous food products are not between 4°C (40°F) and 60°C (140°F), except during periods of preparation, processing and manufacturing
- Fail to maintain potentially hazardous foods at a safe internal temperature
- Refrigeration and hot-holding equipment for potentially hazardous food is maintained
- Fail to provide accurate, easily readable thermometer for refrigeration and hot-holding
- Potentially hazardous food products are not between 4°C (40°F) and 60°C (140°F), except during periods of preparation, processing and manufacturing
- Required
3 infractions
- Potentially hazardous food is maintained at 4°C (40°F) or lower
- Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
- Food is protected from contamination and adulteration
- Fail to protect food from contamination and adulteration
- Fail to store and handle ice in a sanitary manner
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
- Potentially hazardous food is maintained at 4°C (40°F) or lower
- Required
0 infractions
- Required
2 infractions
- Food is protected from contamination and adulteration
- Fail to protect food from contamination and adulteration
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Fail to clean and sanitize equipment and facilities surfaces as often as necessary
- Food is protected from contamination and adulteration
- Required
3 infractions
- Handwashing stations are maintained and adequately supplied
- Fail to use handwashing station only for handwashing of employees
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
- Pest control is maintained
- Fail to protect against entry, harbouring and breeding of pests
- Handwashing stations are maintained and adequately supplied