Boston Pizza
780 St Clair St, Chatham ON N7M 5J7 · Restaurant
29 inspections
- Required
1 infraction
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- 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
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
- Ensure all equipment, utensils, and surfaces are kept in good repair
- All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
- Wash, rinse and sanitize equipment / utensils after each use or as often as necessary
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
- Required
2 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Provide paper towels in a dispenser at hand basin in food preparation area
- Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
- Equip facility with toilet paper
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Required
0 infractions
- Complaint
1 infraction
- Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
- Equip facility with hot and cold running water
- Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
- Required
0 infractions
- Required
1 infraction
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
- Wash, rinse and sanitize equipment / utensils after each use or as often as necessary
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
- Required
2 infractions
- Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
- Equip facility with hot and cold running water
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Ensure ceilings are kept clean and in good repair
- Ensure floors are kept clean and in good repair
- Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
- Follow-up
0 infractions
- Required
2 infractions
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Store food at least 15 cm off the floor to prevent contamination s.22 / 23
- Cover all food in storage
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
- Iodine concentration must be at least 25 parts per million at 24°C or greater for at least 45 seconds
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Required
1 infraction
- Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
- Required
0 infractions
- Required
0 infractions