Bobbi's Diner
641 Broadway Street, Wyoming ON N0N 1T0 · Restaurant
5 inspections
- Required
1 infraction
- Mechanical dishwashing: Wash / rinse water clean, correct water temperature and timing cycles, sanitizer at correct concentration (NSF/ANSI Standard 3 Dishwasher).
- Fail to ensure chlorine sanitizer concentration is at least 50 parts per million at 49°C or greater for at least 45 seconds.
- Mechanical dishwashing: Wash / rinse water clean, correct water temperature and timing cycles, sanitizer at correct concentration (NSF/ANSI Standard 3 Dishwasher).
- Required
2 infractions
- Mechanical dishwashing: Wash / rinse water clean, correct water temperature and timing cycles, sanitizer at correct concentration (NSF/ANSI Standard 3 Dishwasher).
- Fail to ensure chlorine sanitizer concentration is at least 50 parts per million at 49°C or greater for at least 45 seconds.
- General housekeeping is satisfactory.
- Fail to maintain the premise in a clean and sanitary condition.
- Mechanical dishwashing: Wash / rinse water clean, correct water temperature and timing cycles, sanitizer at correct concentration (NSF/ANSI Standard 3 Dishwasher).
- Follow-up
0 infractions
- Required
2 infractions
- Mechanical dishwashing: Wash / rinse water clean, correct water temperature and timing cycles, sanitizer at correct concentration (NSF/ANSI Standard 3 Dishwasher).
- General housekeeping is satisfactory.
- Fail to maintain the premise in a clean and sanitary condition.
- Required
3 infractions
- Raw food products are separated from ready-to-eat food products during storage and handling.
- Fail to handle / store raw hazardous foods separately or below ready-to-eat foods to prevent contamination.
- Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
- Fail to store food off the floor to prevent contamination.
- There is at least one food handler or supervisor in the food premise, who has completed food handler training, during every hour in which the food premise is operating.
- Fail to ensure a Certified Food Handler shows valid proof of certification upon request.
- Raw food products are separated from ready-to-eat food products during storage and handling.