Big Chief Drive In
5001 Dufferin Ave, Wallaceburg ON N8A 4M9 · Restaurant
12 inspections
- Required
1 infraction
- Manual dishwashing: Wash, rinse, sanitize technique s. 19
- Ensure manual dishwashing includes wash, rinse, and sanitize steps
- Manual dishwashing: Wash, rinse, sanitize technique s. 19
- Required
0 infractions
- Follow-up
1 infraction
- All manufactured meat products are subjected to a process sufficient to destroy pathogenic bacteria, parasites, cystic forms of parasites, and any other form of contamination s. 35, 36
- Ensure all manufactured meat products are subjected to a process sufficient to destroy pathogenic bacteria, parasites, cystic forms of parasites, and any other form of contamination.
- Ensure records for manufactured meat products are created and retained on-site for at least 1 year
- Ensure records for manufactured meat products include the names and addresses of suppliers, weight, and date of receipt
- All manufactured meat products are subjected to a process sufficient to destroy pathogenic bacteria, parasites, cystic forms of parasites, and any other form of contamination s. 35, 36
- Required
1 infraction
- The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
- The ventilation system requires thorough cleaning
- The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Manual dishwashing: Wash, rinse, sanitize technique s. 19
- Ensure quaternary ammonium sanitizer is at least 200 ppm at 24°C or greater for at least 45 seconds
- Manual dishwashing: Wash, rinse, sanitize technique s. 19
- Required
0 infractions
- Required
1 infraction
- Manual dishwashing: Wash, rinse, sanitize technique s. 19
- Ensure manual dishwashing includes wash, rinse, and sanitize steps
- Ensure quaternary ammonium sanitizer is at least 200 ppm at 24°C or greater for at least 45 seconds
- Manual dishwashing: Wash, rinse, sanitize technique s. 19
- Required
1 infraction
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Required
1 infraction
- Observed certified Food Handler employee working at time of inspection s. 32
- Maintain copies of valid food handler certificates from certified staff on site at all times
- Observed certified Food Handler employee working at time of inspection s. 32